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Easy Mexican Chiles Rellenos Recipe with a Quick Cheese Filling
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Easy Mexican Chiles Rellenos Recipe with a Quick Cheese Filling

A simplified baked take on chiles rellenos: roasted poblano peppers are filled with a melty Oaxaca and Monterey Jack cheese mixture, then baked in a mild red enchilada sauce. It delivers cozy Mexican-inspired flavor without battering or frying.
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings 6

Ingredients

  • 6 large poblano peppers about 1 1/2 lb / 680 g total
  • 8 oz Oaxaca cheese shredded or pulled into thin strands (227 g)
  • 4 oz Monterey Jack cheese shredded (113 g)
  • 1 cup mild red enchilada sauce 240 ml
  • 1 tbsp vegetable oil 15 ml, for greasing the baking dish
  • 1/4 tsp kosher salt 1.5 g, plus more to taste
  • 1/4 tsp ground cumin 0.5 g
  • 1/4 cup chopped fresh cilantro 10 g, optional, for serving
  • 1/3 cup crumbled queso fresco 40 g, optional, for serving
  • Lime wedges optional, for serving

Instructions

  • Adjust an oven rack to the upper third of the oven and heat the broiler on high. Lightly oil a 9-by-13-inch baking dish (23-by-33-cm).
  • Place the poblano peppers on a rimmed baking sheet. Broil, turning every 2 to 3 minutes with tongs, until the skins are blistered and charred in spots on all sides, 10 to 12 minutes total.
  • Transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap. Let steam for 10 minutes. When cool enough to handle, gently rub away the loose skin. Leave the stem attached.
  • Make one lengthwise slit in each pepper, stopping short of the stem and tip. Carefully remove the seeds and membranes. Take care not to tear the peppers; a few remaining seeds are fine.
  • In a medium bowl, combine the Oaxaca cheese, Monterey Jack, salt, and cumin. Divide the cheese mixture among the peppers, gently pressing the slit mostly closed after filling.
  • Pour 1/2 cup (120 ml) of the enchilada sauce into the prepared baking dish. Arrange the filled peppers seam-side up in the dish and spoon the remaining 1/2 cup (120 ml) sauce around, rather than directly over, the peppers.
  • Bake at 375°F (190°C) until the cheese is fully melted and the sauce is bubbling around the edges, 15 minutes. Rest for 5 minutes before serving. Top with cilantro and queso fresco, if using, and serve with lime wedges.