Last Updated on July 21, 2025 by Casia Valdés
If you love the flavor of traditional chile rellenos but want to skip the frying, Baked Chili Rellenos are the perfect solution. These stuffed roasted peppers are filled with a melty blend of cheeses and topped with a delicious homemade sauce, then baked until bubbly. The result is a healthier, easier-to-make dish that still delivers all the smoky, cheesy goodness.
Whether you’re hosting a casual dinner or looking to use seasonal peppers, this casserole-style take on a Mexican favorite is sure to become a kitchen staple.
Table of Contents
What Makes Baked Chili Rellenos Unique?
Traditional chile rellenos are peppers stuffed with cheese, battered, and deep-fried until golden. Baked Chili Rellenos capture the same flavors and textures without the mess or extra calories. Roasted Anaheim (or pasilla) chilies provide a smoky backdrop for a rich cheese filling, and the flavorful sauce keeps everything moist and deliciously cheesy.
Ingredients You’ll Need
For the Peppers:
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4 large Anaheim or pasilla chilies, roasted, skin removed, and slit for stuffing
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2 cups cheese blend (cheddar, Monterey Jack, and cotija)
For the Sauce:
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½ cup crushed tomatoes
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1 (4 oz) can diced green chilies
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¼ cup chicken broth
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2 cloves garlic, minced
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½ teaspoon garlic powder
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1 tablespoon dried oregano
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½ cup diced onions
How to Make Baked Chili Rellenos
Step 1: Roast the Chilies
Grill or broil the chilies until the skins are charred and blistered (about 10–15 minutes, turning occasionally). Transfer to a sealed bag to steam for 10 minutes, then gently peel off skins, slice chilies down the middle, and remove seeds.
Step 2: Prepare the Cheese Filling
Combine your three-cheese blend in a bowl and reserve about ½ cup for topping later. The mix of mellow cheddar and Jack with salty cotija adds great texture and flavor.
Step 3: Stuff the Peppers
Open each chili and stuff with the cheese mixture, ensuring they hold shape. Place them seam-side down in a lightly greased baking dish.
Step 4: Make the Sauce
In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, onion, garlic, oregano, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.
Step 5: Assemble & Bake
Pour the sauce over the stuffed peppers, sprinkle with reserved cheese, and bake at 375 °F (190 °C) for 25 minutes until bubbling and golden around the edges.
Step 6: Serve & Enjoy
Let cool for a few minutes before serving. This dish is perfect topped with sour cream, chopped cilantro, or freshly sliced avocado.
Why You’ll Love This Recipe
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Healthier version – No deep frying, less oil, but all the flavor.
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Simple to assemble – Great for summer grilling or winter dinners.
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Crowd-pleasing – Great for vegetarians (add beans or vegetables for extra bulk).
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Versatile – Serve it as an appetizer, side dish, or main course.
Tips for Perfect Baked Chili Rellenos
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Choose fresh chilies: Anaheim or pasilla peppers are ideal for their mild heat and tender walls.
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Roasting is key: Fully char the skins to ensure easy peeling and rich flavor.
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Grease the dish: A light coating prevents sticking and helps cheese melt evenly.
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Let it rest: Allow 5 minutes after baking for easy slicing and serving.
Variations to Try
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Spicy version: Add diced jalapeños or chipotle powder for a kick.
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Vegetable-packed: Mix in sautéed mushrooms, spinach, or corn with the cheese filling.
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Meaty option: Add cooked shredded chicken or crumbled chorizo to the cheese blend.
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Sauce switch-up: Use a roasted tomatillo sauce for tangy green flavor.
What to Serve With It
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Warm tortillas – Flour or corn; great for wrapping the cheesy peppers.
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Mexican rice or refried beans – For a full meal.
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Fresh salsa or pico de gallo – Adds brightness and acidity.
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Mexican street corn salad – For a seasonal, flavorful side.
Storing & Reheating
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Fridge: Keep covered in the baking dish or sealed container for up to 4 days.
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Freezer: Wrap tightly and freeze for up to 2 months; thaw overnight before reheating.
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Reheating: Warm in a 350 °F oven until heated through, about 10 minutes. Microwave works, too, though texture softens slightly.
Final Thoughts
Baked Chili Rellenos is proof that comfort food doesn’t have to be complicated—or deep fried—to delight. With minimal prep, fresh flavors, and tons of cheesy goodness, it’s a dish the whole family will love. Perfect for weeknight dinners, grazing tables, or seasonal gatherings—this recipe is here to stay.
Baked Chili Rellenos
Ingredients
Method
- Grill or broil the chilies until the skins are charred and blistered (about 10–15 minutes, turning occasionally). Transfer to a sealed bag to steam for 10 minutes, then gently peel off skins, slice chilies down the middle, and remove seeds.
- Combine your three-cheese blend in a bowl and reserve about ½ cup for topping later. The mix of mellow cheddar and Jack with salty cotija adds great texture and flavor.
- Open each chili and stuff with the cheese mixture, ensuring they hold shape. Place them seam-side down in a lightly greased baking dish.
- In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, onion, garlic, oregano, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.
- Pour the sauce over the stuffed peppers, sprinkle with reserved cheese, and bake at 375 °F (190 °C) for 25 minutes until bubbling and golden around the edges.
- Let cool for a few minutes before serving. This dish is perfect topped with sour cream, chopped cilantro, or freshly sliced avocado.
