Name: Classic Baked Chiles Rellenos with Tomato Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican cuisine
Ingredients: 4 pcs poblano peppers (large); 1 cup queso fresco (crumbled or shredded); 2 pcs eggs (beaten); 1 pcs canned diced tomatoes (14.5 oz can, undrained); 0.5 cup onion (finely chopped); 2 tsp garlic (minced); 0.5 cup chicken broth; 0.5 tsp cumin (ground); 0.25 tsp oregano (dried); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil; 2 tbsp fresh cilantro (chopped)

A golden-brown poblano pepper, stuffed with cheese and coated in a light batter, rests in a shallow bowl bathed in warm light, topped with a vibrant, chunky tomato sauce and a sprig of cilantro.

Classic DishChiles Rellenos

Prep: 25 min • Cook: 30 min. A lighter, healthier take on the beloved Mexican classic, these baked chiles rellenos feature tender roasted poblano peppers generously filled with melty queso fresco, all nestled in a vibrant, lightly spiced tomato sauce. This guilt-free version delivers all the traditional flavors without the deep-frying, perfect for a hearty and satisfying meal.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 4

Instructions

Prepare Poblano Peppers

1Preheat oven to 400°F (200°C). Arrange poblano peppers on a baking sheet.
2Roast for 15-20 minutes, turning once, until skins are blistered and lightly charred. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
3Carefully peel the skin from the peppers. Make a slit down one side of each pepper and gently remove seeds, keeping the stem intact if possible. Set aside.

Prepare Tomato Sauce

1While peppers roast, heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2Stir in minced garlic and cook for 1 minute until fragrant. Add diced tomatoes (undrained), chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
3Reduce heat to low and cook for 10-15 minutes, allowing flavors to meld. Use an immersion blender or transfer to a regular blender to lightly purée the sauce until desired consistency. Set aside.

Assemble and Bake

1Reduce oven temperature to 375°F (190°C). Pour half of the tomato sauce into the bottom of a 9x13 inch baking dish.
2Carefully fill each poblano pepper with an equal amount of crumbled queso fresco. Fold the pepper over to enclose the filling.
3Dip each filled pepper into the beaten egg, coating it lightly. Place the egg-dipped peppers seam-side down in the baking dish over the sauce.
4Pour the remaining tomato sauce over the peppers. Bake for 20-25 minutes, or until the cheese is melted and bubbling and the peppers are heated through.
5Garnish with fresh cilantro, if desired, and serve hot.

Instructions

Prepare Poblano Peppers

1Preheat oven to 400°F (200°C). Arrange poblano peppers on a baking sheet.
2Roast for 15-20 minutes, turning once, until skins are blistered and lightly charred. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
3Carefully peel the skin from the peppers. Make a slit down one side of each pepper and gently remove seeds, keeping the stem intact if possible. Set aside.

Prepare Tomato Sauce

1While peppers roast, heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2Stir in minced garlic and cook for 1 minute until fragrant. Add diced tomatoes (undrained), chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
3Reduce heat to low and cook for 10-15 minutes, allowing flavors to meld. Use an immersion blender or transfer to a regular blender to lightly purée the sauce until desired consistency. Set aside.

Assemble and Bake

1Reduce oven temperature to 375°F (190°C). Pour half of the tomato sauce into the bottom of a 9x13 inch baking dish.
2Carefully fill each poblano pepper with an equal amount of crumbled queso fresco. Fold the pepper over to enclose the filling.
3Dip each filled pepper into the beaten egg, coating it lightly. Place the egg-dipped peppers seam-side down in the baking dish over the sauce.
4Pour the remaining tomato sauce over the peppers. Bake for 20-25 minutes, or until the cheese is melted and bubbling and the peppers are heated through.
5Garnish with fresh cilantro, if desired, and serve hot.

Nutrition Information

Calories: 350 kcal
Protein: 15 g
Fat: 20 g
Carbs: 30 g

Nutrient	Per serving
Calories	350 kcal
Protein	15 g
Fat	20 g
Carbs	30 g

Tips

For easier peeling, ensure the poblano skins are uniformly blistered.
Don't over-blend the tomato sauce; a slightly rustic texture adds to the homemade appeal.
Serve these chiles rellenos with warm tortillas, Mexican rice, or a simple side salad for a complete