What makes Baked Chile Rellenos so wonderful is its versatility. You can stuff the chiles with cheese for a vegetarian option, or add seasoned meat and beans for a heartier twist. The sauce can be mild or spicy depending on your preference, and the dish pairs perfectly with Mexican rice, refried beans, or warm tortillas. It’s a perfect example of Mexican comfort food rich, flavorful, and made to share. Every bite brings the perfect balance of smoky chiles, gooey cheese, and savory sauce a satisfying meal that’s easy enough for weeknights but elegant enough for guests.
Ingredients:
- 6 large poblano or Hatch green chiles, roasted and peeled
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1 lb cooked ground beef or shredded chicken (optional)
- 2 cups tomato sauce or enchilada sauce
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp oregano
- Salt and pepper to taste
- ½ cup sour cream (optional, for topping)
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add tomato sauce, cumin, oregano, salt, and pepper. Simmer for 10 minutes.
- Slice roasted chiles lengthwise and remove seeds. Stuff each chile with cheese and meat (if using).
- Pour a small amount of sauce into the bottom of a baking dish. Arrange stuffed chiles on top.
- Pour remaining sauce over chiles and sprinkle with extra cheese.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Garnish with cilantro or a dollop of sour cream, and serve hot with rice or tortillas.