Baked Mexican Chiles Rellenos are a delicious twist on a classic Mexican favorite, bringing together roasted peppers, flavorful fillings, and a golden, satisfying finish. This comforting dish is packed with authentic-inspired flavors and makes a wonderful choice for anyone who loves Mexican food. Baking the peppers creates a delicious meal without the need for traditional deep-frying.

The roasted chiles become tender and flavorful, providing the perfect base for a savory filling. Combined with melted cheese and a delicious blend of seasonings, every bite offers a wonderful balance of smoky, rich, and mildly spicy flavors. The baked preparation allows all the ingredients to come together beautifully while keeping the dish simple and enjoyable to prepare.

Whether you’re serving them for a weeknight dinner, a weekend family meal, or a special Mexican-inspired gathering, these Baked Mexican Chiles Rellenos are sure to impress. Serve them with Mexican rice, refried beans, fresh salsa, or a crisp green salad for a complete and satisfying meal. They’re comforting, flavorful, and a delicious way to bring Mexican-inspired cooking to your table.

Why You Will Love This Recipe:

Full of Mexican-inspired flavor: Roasted chiles, savory filling, and delicious seasonings create an irresistible combination.
Baked instead of fried: Enjoy a lighter, easier alternative to traditional fried chiles rellenos.
Deliciously cheesy: The melted cheese adds a rich, creamy texture to every bite.
Perfect for family dinners: A satisfying dish that’s great for sharing around the table.
Easy to customize: Adjust the filling and toppings to suit your family’s preferences.

Ingredients:

For the Chiles Rellenos:
1. 4 large Anaheim or pasilla chiles
2. 2 cups shredded cheese (cheddar, Monterey Jack, and cotija blend)
For the Sauce:
1. ½ cup crushed tomatoes
2. 1 can (4 oz) diced green chiles
3. ¼ cup chicken broth
4. 1 tbsp dried oregano
5. 2 garlic cloves, minced
6. ½ tsp garlic powder
7. ½ cup diced onion

Instructions:

1. Roast peppers: Broil or grill chiles until blistered. Cover and steam for 10 minutes, then peel off the skins.
2. Prepare: Cut a lengthwise slit in each chile and gently remove the seeds.
3. Stuff: Fill peppers with shredded cheese, reserving some for topping.
4. Arrange: Place stuffed chiles seam-side down in a baking dish.
5. Make sauce: Combine tomatoes, green chiles, broth, oregano, garlic, garlic powder, and onion in a saucepan. Simmer for 10 minutes.
6. Bake: Preheat oven to 375°F. Pour sauce over peppers, sprinkle with remaining cheese, and bake uncovered for 25 minutes until bubbly and golden.
7. Serve: Let rest for 5 minutes before serving warm.