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Classic Baked Chiles Rellenos with Tomato Sauce - Image 1

Classic Baked Chiles Rellenos with Tomato Sauce

Mexican cuisine
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Classic Baked Chiles Rellenos with Tomato Sauce

Chiles Rellenos

  1. Other Sauces & Condiments

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 4 pcs poblano peppers(large)
  • 1 cup queso fresco(crumbled or shredded)
  • 2 pcs eggs(beaten)

Tomato Sauce

  • 1 pc canned diced tomatoes(14.5 oz can, undrained)
  • 1/2 cup onion(finely chopped)
  • 2 tsp garlic(minced)
  • 1/2 cup chicken broth
  • 1/2 tsp cumin(ground)
  • 1/4 tsp oregano(dried)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Garnish (Optional)

  • 2 tbsp fresh cilantro(chopped)

Instructions

Prepare Poblano Peppers

  1. Preheat oven to 400°F (200°C). Arrange poblano peppers on a baking sheet.
  2. Roast 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.
  3. Carefully 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

  1. While peppers roast, heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Stir 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.
  3. Reduce 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

  1. Reduce oven temperature to 375°F (190°C). Pour half of the tomato sauce into the bottom of a 9x13 inch baking dish.
  2. Carefully fill each poblano pepper with an equal amount of crumbled queso fresco. Fold the pepper over to enclose the filling.
  3. Dip 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.
  4. Pour 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.
  5. Garnish with fresh cilantro, if desired, and serve hot.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350 kcal140 kcal1,400 kcal
Protein15 g6 g60 g
Fat20 g8 g80 g
Carbs30 g12 g120 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

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