Baked Chili Rellanos
When it comes to truly authentic Mexican fare, few dishes offer the cozy spice and satisfying depth of baked chile rellenos. With fire-roasted peppers filled with a melty cheese medley and bathed in a robust homemade sauce, this dish serves up vibrant flavor in every forkful. In this detailed guide, you’ll learn how to prepare an elevated version of chile rellenos using traditional methods and fresh ingredients—all from your own kitchen. Let’s begin this delicious culinary journey.
🧀 What You’ll Need for Baked Chile Rellenos
Here’s a complete list of ingredients for both the stuffed peppers and the savory sauce that ties it all together:
| Ingredient | Quantity |
|---|---|
| Anaheim or Pasilla Chilies | 4 large |
| Shredded Cheese Blend (Cheddar, Jack, Cotija) | 2 cups |
| FOR THE SAUCE: | |
| Crushed Tomatoes | ½ cup |
| Canned Diced Green Chilies | 1 (4 oz) can |
| Chicken Broth | ¼ cup |
| Dried Oregano | 1 tablespoon |
| Fresh Garlic (minced) | 2 cloves |
| Garlic Powder | ½ teaspoon |
| Finely Chopped Onion | ½ cup |
🔥 How to Roast and Prep Your Chilies
Step 1: Char the Chilies
Roasting the peppers builds smoky depth and makes the skins easier to remove. Use any of the following methods:
- Gas Stove: Place the chilies directly over the flame and turn until blackened and blistered all around.
- Broiler: Lay chilies on a baking sheet and place under the broiler. Rotate every couple minutes until fully charred.
Step 2: Steam and Peel
Transfer the roasted chilies to a plastic bag or cover with a clean towel to steam for 10 minutes. This loosens the skins for easy removal.
Peel off the skins gently with your hands, trying not to tear the flesh.
Step 3: Slice and Fill
Cut a slit lengthwise down each pepper.
Open carefully and remove seeds and membranes.
Stuff each chili generously with your shredded cheese blend, saving a portion to use later as a topping.
🍅 Crafting the Signature Relleno Sauce
A bold, homemade sauce makes these rellenos unforgettable. Here’s how to build deep flavor:
- Sauté Onions: Heat a little oil in a saucepan and sauté the chopped onions until soft and translucent.
- Add Garlic: Stir in the fresh garlic and garlic powder. Cook for 1–2 minutes until aromatic.
- Stir in Remaining Ingredients: Add the tomatoes, green chilies, chicken broth, and oregano.
- Simmer Down: Let the sauce simmer on low heat, uncovered, for 10 minutes to blend the flavors beautifully.
🧑🍳 Baking the Ultimate Chile Rellenos
- Heat the Oven: Preheat to 375°F (190°C).
- Assemble: Lay the stuffed chilies seam-side down in a baking dish to keep the filling secure.
- Add Sauce: Pour the prepared sauce evenly over the peppers.
- Top with Cheese: Sprinkle your reserved cheese across the top for a melty, golden finish.
- Bake: Place in the oven and bake for about 25 minutes, or until the cheese is bubbling and lightly browned.
