These easy Baked Chile Rellenos are destined to become a weeknight favorite or a crowd-pleasing appetizer. The baked version keeps the spirit of the classic — roasted poblano peppers stuffed with plenty of melty cheese — but skips the frying. A bright, homemade tomato salsa and simple garnishes make the dish satisfying without being fussy.
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Why I Love This Recipe
I love Mexican flavors, and chile rellenos are a classic I make often. Frying at home can be messy and time-consuming, so I prefer this baked version that still delivers great texture and flavor. Roasting the poblanos concentrates their smokiness and makes them easy to peel and stuff. Baking removes the need for an egg batter and deep frying, so cleanup is easier and the dish feels lighter.
This recipe is vegetarian by default and works well with different cheeses or additional fillings if you prefer. The homemade tomato salsa ties everything together and keeps the dish bright and saucy.
What Are Chile Rellenos?
Chile rellenos means “stuffed peppers” in Spanish. Traditionally from Puebla, Mexico, they are roasted peppers filled with cheese or meat, dipped in an egg batter and fried until crisp. The fried version is delicious but richer. This baked adaptation keeps the essential elements — roasted peppers and melty cheese — without frying, making it a simpler, lighter option that still tastes authentic.
What’s different in the baked version?
The main difference is method: these are baked instead of battered and fried. That change removes the crisp, egg-battered coating of the traditional dish but keeps the roasted pepper flavor and gooey cheese. This recipe focuses on cheese as the primary filling, keeping it vegetarian-friendly, but you can add cooked shredded beef, chorizo, chicken, or extra veggies if you like.
What kind of peppers should you use?
Poblano peppers are my go-to: they’re mild, meaty, and easy to find. Anaheim or Hatch chiles work too if you want a bit more heat. Poblano peppers hold their shape well after roasting, which makes them easy to fill and bake.
How to Make Baked Chile Rellenos
Step 1: Rinse the poblano peppers and place them on a foil-lined baking sheet. Put the sheet on the top oven rack and broil on high, roasting for about 15 minutes and turning the peppers every 5 minutes so they char evenly.
Step 2: Remove the peppers and place them in a sealable plastic bag to steam for 10 minutes. Steaming loosens the skin and makes it easy to peel off.
Step 3: Open each pepper, remove the seeds and stem, and peel off as much charred skin as possible. Be careful — the peppers will still be hot.
Step 4: While the peppers steam, combine the salsa ingredients in a saucepan over medium-high heat. Bring the mixture to a simmer and cook briefly to meld the flavors, then remove from heat.
Step 5: Transfer the sauce to a blender or food processor and pulse until mostly smooth, leaving a few small chunks for texture.
Step 6: Spoon about two-thirds of the salsa into the bottom of a cast-iron skillet or oven-safe dish. Fill each pepper with a generous amount of shredded cheese.
Step 7: Fold the sides of each pepper around the cheese and place it seam-side down in the pan on top of the sauce. Small tears are fine — they’ll be covered with more sauce and cheese.
Step 8: Pour the remaining sauce over the peppers and sprinkle with more cheese. Bake at 375°F (190°C) for about 25 minutes, until the cheese is melted and bubbly. Serve topped with chopped green onions, avocado slices, and a dollop of sour cream.
Recipe FAQs
Yes. This baked version is vegetarian as written, but you can add cooked shredded beef, chorizo, chicken, tofu, or extra roasted vegetables for different variations.
Choose cheeses that melt well. A mix of queso fresco, sharp cheddar, and mozzarella gives great flavor and stretch, but pepper jack or a cheese blend you like will also work.
Yes. Anaheim or Hatch chiles are good alternatives and bring slightly more heat than poblanos.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through or use the microwave for a quicker option.
Equipment for This Recipe
Essential tools include a baking sheet, aluminum foil, a sealable plastic bag for steaming, a food processor or blender for the sauce, a medium saucepan, and an oven-safe pan such as a cast-iron skillet. Basic kitchen tools like a knife and a cheese grater are also helpful.
More Mexican-Inspired Recipes to Try!
- Air Fryer Taquitos
- Instant Pot Green Chile Chicken Soup
- Instant Pot Mexican Style Beans
- Tequila Queso Fundido
Thanks for reading! If you try these Baked Chile Rellenos, share a photo on social media and tag the author or use the recipe hashtag. Enjoy the roasted pepper flavor, gooey cheese, and fresh salsa.
Baked Chile Rellenos
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Equipment
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baking sheet
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aluminum foil
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sealable plastic bag
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food processor or blender
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cast-iron pan or oven-safe dish/pan
Ingredients
- 3-4 large poblano peppers
- 3 cups shredded cheese (mix of queso fresco, cheddar, and mozzarella suggested)
Tomato Salsa Sauce
- 1 14.5 ounce can tomatoes (crushed or diced)
- ½ medium onion, diced
- 1 4 ounce can diced green chilies
- ¼ cup vegetable broth (or chicken broth if not keeping vegetarian)
- 2 cloves garlic, minced
Garnishes
- 3-4 sprigs green onions, chopped
- avocado
- sour cream
Instructions
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Rinse poblano peppers and place them on a foil-lined baking sheet. Broil on high on the top rack for about 15 minutes, turning every 5 minutes to char evenly.
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After roasting, put the peppers in a sealable plastic bag and let them steam for 10 minutes to loosen the skin.
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Preheat the oven to 375°F (190°C) for baking the filled peppers.
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While peppers steam, combine sauce ingredients in a saucepan and bring to a gentle boil, then remove from heat.
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Blend the sauce until mostly smooth, leaving a few small bits for texture.
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Spread about two-thirds of the sauce in an oven-safe skillet or dish.
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Remove peppers from the bag, slit and seed them, and peel off charred skin as needed. Fill each pepper with shredded cheese.
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Roll the peppers closed and place seam-side down in the sauce.
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Top the peppers with the remaining sauce and extra cheese.
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Bake at 375°F (190°C) for about 25 minutes, until cheese is melted and bubbling. Serve with chopped green onion, avocado, and sour cream.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, or use the microwave for a quicker option.
- This version is vegetarian, but you can add shredded beef, chorizo, chicken, tofu, or extra roasted vegetables if you prefer.
- Anaheim peppers are a good alternative to poblanos and will add a touch more heat.
Nutrition
Any nutrition calculations are estimates. Verify with your own data if needed.