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.
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 |
Roasting the peppers builds smoky depth and makes the skins easier to remove. Use any of the following methods:
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.
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.
A bold, homemade sauce makes these rellenos unforgettable. Here’s how to build deep flavor:
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