There’s nothing quite like the comforting aroma of Baked Chile Rellenos tender roasted peppers stuffed with cheese or savory meat, blanketed in a rich tomato sauce, and baked until bubbly and golden. This dish captures all the traditional flavor of classic chile rellenos but skips the deep frying, making it lighter, easier, and just as satisfying. It’s a recipe that brings together the warmth of roasted chiles, the creaminess of melted cheese, and the depth of a home-style sauce that’s perfect for family dinners or special occasions.
Traditional chile rellenos are typically dipped in batter and fried, but this baked version simplifies things without sacrificing flavor. Roasted poblano or Hatch green chiles are filled with a savory mixture of cheese often Monterey Jack, cheddar, or queso fresco and sometimes seasoned ground beef or shredded chicken. They’re then laid in a casserole dish, topped with a flavorful tomato sauce infused with garlic, onions, and spices, and finished with a generous layer of melted cheese. Baking the dish allows the flavors to meld beautifully while creating that golden, slightly crisp cheese topping that’s absolutely irresistible.