This Baked Chili Rellenos recipe is a delicious and lighter alternative to the traditional fried version, filled with a cheesy blend and baked to perfection. Topped with a flavorful sauce made with tomatoes, green chilies, and garlic, this dish is perfect for a weeknight meal or a special occasion.
Ingredients for Baked Chili Rellenos
For the Chili Rellenos:
- 4 large Anaheim or Pasilla chilies (roasted and peeled)
- 2 cups cheese, a blend of cheddar, Monterey Jack, and cotija cheeses (for the filling)
For the Chili Relleno Sauce:
- ½ cup tomatoes, crushed (canned or fresh)
- 1 can diced green chilies (4 oz)
- ¼ cup chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon oregano
- 2 cloves garlic, crushed and minced
- ½ teaspoon garlic powder
- ½ cup onions, diced
Instructions for Baked Chili Rellenos
1. Roast the Chilies
- Preheat your oven to 400°F (200°C). Place the Anaheim or Pasilla chilies on a baking sheet and roast them for 10-15 minutes, turning halfway through, until the skin is charred and blistered.
- Remove the chilies from the oven, place them in a bowl, and cover with plastic wrap or a towel to steam for about 10 minutes. This will make peeling easier.
- Once cooled, peel the skins off the chilies, carefully cut a slit down the side of each chili, and remove the seeds.
2. Prepare the Filling
- In a medium bowl, combine the cheddar, Monterey Jack, and cotija cheeses. Gently stuff each chili with the cheese mixture, being careful not to tear the chilies.
3. Make the Chili Relleno Sauce
- In a medium saucepan over medium heat, sauté the diced onions until soft and translucent, about 4-5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, diced green chilies, chicken broth, oregano, and garlic powder. Bring the sauce to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld. Remove from heat and set aside.
4. Assemble the Baked Chili Rellenos
- Preheat your oven to 375°F (190°C). Place the stuffed chilies in a greased baking dish. Pour the Chili Relleno Sauce over the top of the stuffed chilies, covering them evenly.
5. Bake the Chili Rellenos
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce has thickened slightly.
6. Serve
- Remove the baked chili rellenos from the oven and let them cool for a few minutes before serving. Garnish with extra cotija cheese, fresh cilantro, or sour cream if desired. Serve with rice or a side salad for a complete meal.
Cook’s Notes and Tips
- Roasting the Chilies: You can also roast the chilies over an open flame on a gas stove for a more authentic charred flavor. Just be sure to turn them frequently.
- Cheese Alternatives: Feel free to customize the cheese blend to your preference. Adding a bit of cream cheese or queso fresco can make the filling creamier.
- Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version of this recipe.
Variations for Baked Chili Rellenos
1. Spicy Chili Rellenos
- Add chopped jalapeños or a pinch of cayenne pepper to the cheese filling for a spicier version of this dish.
2. Meat-Filled Chili Rellenos
- Add cooked ground beef, chorizo, or shredded chicken to the cheese filling for a heartier version.
3. Chili Relleno Casserole
- Layer the roasted chilies in a baking dish and top with the cheese filling and sauce. This casserole-style version is easier to assemble and serve to a crowd.
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
Yes! You can assemble the stuffed chilies and the sauce separately, then refrigerate them for up to 24 hours. When ready to bake, pour the sauce over the chilies and bake as directed.
2. How do I store leftovers?
Store any leftover chili rellenos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°Funtil warmed through.
3. Can I freeze Baked Chili Rellenos?
Yes, you can freeze the assembled (unbaked) chilies with the sauce. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
A Delicious Twist on a Classic
These Baked Chili Rellenos are a lighter, healthier take on the traditional fried version while still delivering bold flavors and cheesy goodness. The combination of roasted chilies, melty cheese, and a rich tomato-chili sauce makes this dish irresistible. Whether served as a main course or side dish, these baked chili rellenos are sure to be a hit!
