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–+ servings

Baked Mexican Chiles Rellenos

Tender roasted peppers stuffed with gooey melted cheese, covered in a flavorful tomato-chile sauce, and baked until golden and bubbly!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Nutrition

Ingredients
  

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

Method
 

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

Nutrition

Serving: 4g

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