As the first hints of autumn make their entrance, I find myself yearning for warming meals that fill the kitchen with wholesome aromas. That’s exactly how I discovered this delightful Baked Chili Rellenos Recipe. It all started one rainy evening when I craved something comforting yet exciting. I had a colorful harvest of extra-large poblano peppers just waiting for a creative touch. The idea of stuffing them with a savory black bean filling, combined with roasted tomatoes and melty cheese, felt like the perfect plan.
Tantalizing flavors and textures come together in just a few easy steps, making this dish a go-to for those busy weeknights or indulgent weekends. You’d never guess that something so elegant could be made in under an hour! Whether you’re looking to impress friends, elevate a family dinner, or simply treat yourself after a long day, these baked chili rellenos bring a flavorful twist to your table. Join me as we transform simple ingredients into something truly special!
Why will you love this Baked Chili Rellenos Recipe?
Flavor Explosion: Each bite bursts with the savory richness of roasted peppers and the creamy goodness of melted cheese mixed with earthy black beans.
Quick and Easy: Perfect for busy weeknights, this recipe comes together in under an hour without sacrificing flavor.
Healthy Twist: Packed with nutrients, these baked chili rellenos offer a delicious alternative to heavy fast food.
Impressive Presentation: With their vibrant colors and artistic plating, they’re sure to wow your guests and family alike.
Versatile Option: Feel free to customize the filling with your favorite ingredients for a personalized touch or adapt it for vegan diets with ease.
Savor the enticing aromas while cooking, and make sure to check out our other comforting favorites!
Baked Chili Rellenos Ingredients
For the Peppers
• Poblano peppers – Choose 4–6 extra-large ones for the perfect stuffing capacity.
For the Filling
• Black beans – A 14-ounce can, drained and rinsed; they add protein and earthiness to the dish.
• Grated cheese – Use 6 ounces of Monterey jack, cheddar, or Mexican queso fresco for a melty finish (or 1 cup of vegan Herbed Tofu Ricotta for a plant-based option).
• Cumin – 2 teaspoons enhance the filling with deep, warm flavors.
• Coriander – 1 teaspoon adds a fresh, citrusy note to balance the earthiness.
• Chili powder – 1 teaspoon for a touch of spice that elevates the black bean mix.
• Dried oregano – 1 teaspoon for a hint of aromatic herb flavor.
• Salt – 1 teaspoon to season the filling perfectly.
• Fresh cilantro – 1/4 cup plus more for garnish brings a fresh, zesty finish.
For the Sauce
• Tomatoes – 6 medium, halved, to create a vibrant, roasted sauce.
• Garlic cloves – 6 whole for the sauce, their sweetness develops greatly when roasted.
• Onion – 1 large, sliced into wedges for sweetness and depth in the sauce.
• Jalapeños – 2 small, halved for a gentle heat that complements the dish.
• Olive oil – 2 tablespoons, used for roasting, brings richness to the sauce.
• Water or broth – 1/4–1/2 cup to adjust sauce consistency, keeping it smooth and rich.
• Tomato paste (optional) – 1 tablespoon for added depth and richness in flavor.
This Baked Chili Rellenos Recipe is not only delicious but also a canvas for your culinary creativity. Enjoy crafting these enticing flavors in your kitchen!
How to Make Baked Chili Rellenos
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Preheat the oven to 450°F. Preparing your oven ahead ensures the dish cooks evenly and comes out perfectly every time.
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Arrange the sliced tomatoes, onion wedges, and whole garlic cloves on a sheet pan. Place the whole poblano peppers on a second sheet pan. Drizzle with olive oil, seasoning with salt and pepper, and roast for 10-15 minutes. Turn the poblanos if they begin to blister.
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Continue roasting the tomatoes and onions for an additional 15-20 minutes until the tomatoes are caramelized, and the onions are tender. The poblanos should also be soft; remove everything and let cool.
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Mix the black beans with your choice of cheese or vegan ricotta in a medium bowl. Add salt and pepper to taste. For extra depth, blend in a teaspoon each of cumin and chili powder if you’re using plain black beans.
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Blend the remaining roasted ingredients (onions, tomatoes, garlic, jalapeño) in a blender until smooth. Add a splash of water or broth for the desired consistency and set aside.
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Prepare the poblanos by carefully cutting a slit from the stem to the tip, removing the seeds under cold running water. Grease a 9×13 inch baking dish with some ranchero sauce, then place the peppers inside, slit side up. Spoon the black bean filling into each pepper and pour the remaining sauce on top. Optionally, sprinkle more cheese for a cheesy finish.
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Cover the dish with foil and bake in the oven at 425°F for 20-25 minutes. Uncover and bake for an additional 5 minutes until warmed through and melty. Garnish with cilantro leaves and toasted pumpkin seeds.
Optional: Add a dollop of sour cream for extra creaminess.
Exact quantities are listed in the recipe card below.
Baked Chili Rellenos Variations
Feel free to get creative with your baked chili rellenos and adjust flavors to fit your style!
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Spicy Kick: Add diced jalapeños or serrano peppers to the black bean filling for an extra layer of heat. You can stir in fresh spices or sautéed peppers for a delightful surprise in every bite.
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Cheese Lovers: Mix different cheeses like Pepper Jack for a spicy twist or incorporate cream cheese for extra creaminess. The melted, gooey texture creates a heavenly experience!
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Meat Option: Substitute black beans with shredded chicken or ground beef for a heartier filling. This gives a satisfying twist while keeping the essence of the dish intact.
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Veggie Boost: Enhance the filling with corn, bell peppers, or spinach for added color and nutrition. Don’t hesitate to experiment – it can become a delightful garden medley!
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Grain Addition: Incorporate cooked quinoa or brown rice into your filling for an added texture and nutty flavor. This adds substance while maintaining a light feel to the dish.
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Saucy Variation: Drizzle creamy avocado sauce over the assembled peppers before baking for a rich, tangy flavor. This twist adds a summery vibe while complementing the robustness of your dish.
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Herb Infusion: Swap cilantro for fresh basil or parsley for a different taste experience. Each herb brings a unique aroma that can refresh and elevate your baked chili rellenos.
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Vegan Delight: Use plant-based cheese and replace traditional dairy with almond or oat milk. This keeps the creamy texture while catering to plant-based diets without losing flavor.
How to Store and Freeze Baked Chili Rellenos
Fridge: Store leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezer: For longer storage, wrap individual servings in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat in a preheated 350°F oven for about 20 minutes, or until heated through, ensuring the filling of the baked chili rellenos is nice and melty.
Airtight Tips: For optimal freshness, always seal leftovers tightly to prevent freezer burn and retain moisture, keeping those delightful flavors intact.
Expert Tips for Baked Chili Rellenos
Choose the Right Peppers: Select firm, extra-large poblano peppers. Avoid any that appear soft or have blemishes for the best results.
Roast to Perfection: Properly roast the tomatoes, onions, and garlic until they’re caramelized. This step elevates the flavor and ensures a rich sauce.
Filling Consistency: Aim for a creamy yet thick black bean filling. If it feels too dry, add a little water or broth as needed to achieve the right texture.
Avoid Overstuffing: Fill the peppers generously, but leave some space at the top to avoid spilling during baking. A little room allows for melting cheese expansion too.
Don’t Skip the Garnish: Fresh cilantro, toasted pumpkin seeds, or a dollop of sour cream adds balanced flavors and visual appeal to your baked chili rellenos.
Enjoy exploring flavors and make this Baked Chili Rellenos Recipe a family favorite!
Make Ahead Options
These Baked Chili Rellenos are perfect for meal prep enthusiasts! You can prepare the filling (black beans mixed with cheese or vegan ricotta, spices, and chopped roasted onions) up to 3 days in advance; simply refrigerate it in an airtight container. The roasted poblanos can also be prepped ahead by roasting them and storing in the fridge for up to 24 hours. When you’re ready to serve, just stuff the poblanos with the filling, pour over the ranchero sauce, and bake at 425°F for 20-25 minutes. This means you can enjoy fresh, homemade comfort food with minimal effort, just as delicious as when made from scratch!
What to Serve with Baked Chili Rellenos Recipe?
Elevate your meal experience with perfect side dishes that complement the vibrant and comforting flavors of baked chili rellenos.
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Cilantro Lime Rice: The fresh zest of lime and cilantro beautifully balances the richness of the rellenos, adding a refreshing touch to your plate.
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Mexican Street Corn Salad: This colorful salad offers crunch and creaminess with its smoky notes and tangy dressing, making a delightful contrast to the softer rellenos.
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Black Bean Quinoa: A protein-packed dish that echoes the filling while keeping the meal light and nutritious, enhancing the overall flavor profile seamlessly.
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Guacamole and Tortilla Chips: Creamy guacamole paired with crispy chips creates a fun and interactive addition, perfect for dipping between bites of the savory chili rellenos.
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Sautéed Zucchini and Corn: The sweetness of corn and the tender texture of zucchini add a vibrant, fresh element to your meal, balancing the hearty chili rellenos perfectly.
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Lightly Pickled Vegetables: A sharp tang from a mix of pickled red onions, jalapeños, and carrots will cleanse the palate, enhancing each bite of the baked chili rellenos.
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Watermelon Agua Fresca: This refreshing drink brightens the meal, providing a palate-cleansing sweetness that contrasts beautifully with the savory chili rellenos.
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Churros with Chocolate Sauce: Finish your meal on a sweet note; these crispy, cinnamon-dusted treats add a delightful dessert option that’s sure to please everyone.
Pair these delightful sides with the baked chili rellenos recipe, and you’ll create a feast that’s as memorable as it is delicious!
Baked Chili Rellenos Recipe FAQs
What should I look for when selecting poblano peppers?
Absolutely! Choose firm, extra-large poblano peppers that are vibrant in color. Avoid any with dark spots or soft spots, as they might be overripe or starting to spoil. The best peppers should feel solid and have a smooth skin for optimal flavor and texture.
How should I store leftover baked chili rellenos?
Very! Store your leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven or microwave until they’re thoroughly warmed through. I often prefer reheating in the oven for that delightful melty goodness.
Can I freeze baked chili rellenos?
Yes, you can! To freeze, wrap individual servings tightly in plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to eat, just thaw them overnight in the fridge before reheating.
How do I reheat baked chili rellenos properly?
Reheating is best done in the oven! Preheat your oven to 350°F. If frozen, let the chili rellenos thaw overnight in the fridge. Place them in an oven-safe dish, cover with foil to keep moisture in, and heat for about 20 minutes, or until the filling is warm and melty. This method helps maintain their delicious texture!
Are there any dietary considerations for this recipe?
Absolutely! If you have dietary restrictions, you can easily adapt the recipe. For vegan options, substitute the cheese with a plant-based alternative, like Herbed Tofu Ricotta. Additionally, check the labels of canned ingredients for allergens if you have specific allergies. And remember, always consult with your healthcare provider for any concerns regarding food allergies.
What should I do if the filling is too dry?
If your black bean filling seems too dry, just add a splash of water or vegetable broth to bring back that creamy texture. Stir well until it reaches your desired consistency. The goal is to have a filling that’s thick yet spreadable, which melds beautifully into the roasted peppers. Enjoy!
Mouthwatering Baked Chili Rellenos Recipe You’ll Love
Ingredients
Equipment
Method
- Preheat the oven to 450°F.
- Arrange the sliced tomatoes, onion wedges, and whole garlic cloves on a sheet pan. Place the whole poblano peppers on a second sheet pan. Drizzle with olive oil, seasoning with salt and pepper, and roast for 10-15 minutes.
- Continue roasting the tomatoes and onions for an additional 15-20 minutes until the tomatoes are caramelized, and the onions are tender.
- Mix the black beans with your choice of cheese or vegan ricotta in a medium bowl. Add salt and pepper to taste.
- Blend the remaining roasted ingredients (onions, tomatoes, garlic, jalapeño) in a blender until smooth.
- Prepare the poblanos by carefully cutting a slit from the stem to the tip, removing the seeds under cold running water.
- Grease a 9x13 inch baking dish with some ranchero sauce, then place the peppers inside, slit side up. Spoon the black bean filling into each pepper and pour the remaining sauce on top.
- Cover the dish with foil and bake at 425°F for 20-25 minutes. Uncover and bake for an additional 5 minutes.
- Garnish with cilantro leaves and toasted pumpkin seeds.