These Baked Chile Rellenos are a healthy take on the traditional Mexican classic. We roast the poblano chilies (rather than fry them in egg white mixture) and stuff them with black beans & cheese, and bake them in an incredible rancheros sauce.
Chile Relleno Ingredients
- Poblano peppers – Use the largest poblano peppers you can find. Compared to Hatch or Anaheim chilies, poblanos are sturdier and easier to stuff, with a milder heat and rich, earthy flavor.
- Tomatoes (Roma or vine-ripened) – Provide brightness and acidity, serving as the base for the filling and sauce.
- Garlic cloves and onion – Add aromatic depth and savory sweetness as they soften and cook.
- Jalapeño peppers – Bring a touch of fresh heat; adjust to taste depending on your spice preference.
- Olive oil – Used for sautéing, helping the vegetables soften and flavors develop.
- Black beans, drained and rinsed (seasoned or Cuban-style) – Add heartiness, protein, and a creamy texture to the filling.
- Melty cheese (Monterey Jack, cheddar, or Mexican queso fresco, or vegan herbed tofu ricotta) – Provides richness and that classic, satisfying melt inside the peppers.
- Spices (cumin, coriander, chili powder, dried oregano, salt, and pepper) – Create warm, earthy, and savory layers of flavor that define the dish.
- Tomato paste – Adds concentrated tomato richness and helps bind the filling together.
- Fresh cilantro leaves – Finish the dish with fresh, herbaceous brightness.
- To serve: sour cream, lime, and hot sauce – Optional toppings that add creaminess, acidity, and extra heat at the table.
Prep Time: 25
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 4 1x
A healthy, lightened-up, baked version of Chile Relleno made by baking (instead of frying) the poblano peppers. Stuff with savory black beans and bake in the easy Rancheros Sauce. Vegan-adaptable.
Ingredients
- 4–6 extra-large poblano peppers, leave whole with stems on. (see notes)
- 6 ripe, medium tomatoes, (roma, or vine-ripened) halved
- 6 fat garlic cloves- whole
- 1 large onion, sliced into 1/2 inch wedges or slices
- 2 small jalapeños- halved lengthwise
- 2 tablespoons olive oil
Black Bean Filling
14-ounce can of black beans, drained and rinsed (Cuban Style is nice, or season them; see directions.)- 6 ounces shredded Monterey Jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )
Rancheros Sauce Additions
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon tomato paste (optional, but good)
- 1/4 cup fresh cilantro plus more for garnish
- 1/4–1/2 cup water or broth ( to the desired consistency)
Instructions
- Preheat the oven to 450F Read the directions all the way through before starting. 🙂
- Roast Poblanos and Rancheros Sauce ingredients: Line two sheet pans with parchment. Cut the tomatoes in half and arrange them on the sheet pan along with sliced onions and whole garlic cloves, halved jalapeños. On the second sheet pan add the whole poblano peppers. (Alternatively, you could char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and check after 10-15 minutes. Turn the poblanos. (If your oven runs hot, turn it down to 425 if needed.) When the garlic and poblano peppers are just tender, remove them (pasilla peppers will cook much faster than poblanos- please see notes). Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and the tomatoes are caramelized and juicy. Take them out of the oven (leave the oven on) and let them all cool.
- Make the filling: In a medium bowl, mix the canned beans (drained, rinsed) with the cheese. OR if doing the vegan version, mix the black beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add 1 teaspoon of cumin and 1 teaspoon of chili powder. Taste, adjusting salt, pepper, and spices. Take ⅓ of the roasted onions (from the sheet pan) chop them up, and add them to the bean filling mixture and stir.
- Blend up the Roasted Ranchos Sauce: Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, and Rancheros Sauce additions: cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little splash of water (or broth if needed) to thin it out, and blend until smooth. Set this aside.
- Prep the poblanos. Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don’t worry about actively peeling them, especially poblanos – their skins are quite thin -leaving some of the skin on is perfectly fine.
- Assemble and stuff. In a 9 x 13 inch greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the remaining flavorful ranchero sauce over the top. At this point, you could add more shredded cheese to the top, up to you.
- Bake. Cover with foil and bake for 20-25 minutes at 425F, or until the filling is warm and melty; then uncover and bake for 5 more minutes.
- Serve with cilantro leaves, toasted pumpkin seeds and sour cream if you like.
Notes
When roasting, ff you have an electric oven, or your oven runs hot, lower heat to 425F or just keep a close eye, removing things as they become tender.
Peppers: Get the biggest Poblano Chilies you can find. The peppers you see in the photos were abnormally large poblanos (like 8 inches long!). One pepper was one serving. If you only have smaller ones available ( like 4-inch ones) get double the amount, you may need to serve 2 as a serving. Poblanos (vs Pasilla peppers) are easiest to work with- they are sturdier! They will most likely take 30 minutes to roast, while pasillas roast much quicker, so be sure to check pasillas after 10-15 minutes, or they may get too soft to handle, and hard to stuff.
You can also blacken either of the peppers on a gas grill or on a stovetop gas burner (easiest), rotating with tongs until charred on all sides, then wrap up in a paper bag or kitchen towel for 8-10 minutes to allow them to steam and soften before seeding and peeling under cool running water.
Meat: If cooking for mixed households, you can bake these individual baking dishes or even in mini cast iron skillets like you see here, which is especially nice if cooking for both vegans and meat-eaters. You can easily add browned, seasoned ground meat or chorizo to some while keeping others vegan or vegetarian. If adding meat, this Mexican Turkey chorizo is nice, as well as cooked, shredded Chicken Carnitas.
Make ahead: Feel free to make these ahead, assemble and refrigerate for up to 2 days before baking. ( Let them come to room temp before baking).
How to Store Chile Relleno
Leftover Chile Rellenos can be stored in the refrigerator for up to 4 days. To reheat them, simply place them in a 350°F oven until warmed through. If you have more leftovers than you can consume within 4 days, they freeze well.
Chili Relleno Recipe Tips
- Make ahead: Feel free to assemble this up to a day ahead before baking, storing it in the fridge.
- Vegan: If cooking for mixed households where some folks are vegan and some are vegetarian, you can use our vegan ricotta instead of cheese. Bake in separate baking dishes.
- Meat: You can easily add browned, seasoned ground meat to some while keeping others vegan or vegetarian. If adding meat, this Mexican Turkey chorizo is nice, as well as cooked, shredded Chicken Carnitas.
- Chilies: Purchase the biggest Poblano Chilies you can find. The peppers in the photos were abnormally large poblanos (like 8 inches long!). One pepper was one serving. If you only have smaller ones available (like 4-inch ones), get double the amount; you may need to serve 2 as a serving. Poblano Peppers (vs Pasilla or Anaheim peppers) are the easiest to work with- they are sturdier! They will most likely take 30 minutes to roast, while the others roast much quicker, so if using Pasillas or Anaheims – check after 10-15 minutes, or they may get too soft to handle and hard to stuff.
- GRILL: You can also blacken the peppers on a gas grill or on a stovetop gas burner (easiest), rotating with tongs until charred on all sides, then wrap up in a paper bag, or foil for 8-10 minutes to allow them to steam and soften before seeding and peeling under cool running water.
- TIME SAVERS: Two products that come in handy at home- that I try to always keep in my pantry: Tomato Paste in a tube– because we rarely use the whole can in one sitting. And seasoned Black Beans- a faster way to add more flavor to meals- already have onion, garlic and green chilies in with them.
Nutrition
Serving Size:
Calories: 302
Sugar: 7.9 g
Sodium: 890 mg
Fat: 11.2 g
Saturated Fat: 4.8 g
Carbohydrates: 37.9 g
Fiber: 14.2 g
Protein: 16.6 g
Cholesterol: 24.5 mg
Chile Relleno FAQs
Q: What is a Chile Relleno?
A: A Chile Relleno is a traditional Mexican dish made from whole poblano chilies that are stuffed with cheese, battered in an egg batter, and fried until golden brown. They are typically served with Ranchero Sauce.
Q: Can I make a healthier version of Chile Rellenos?
A: Yes, absolutely! In fact, this recipe provides a healthier take on Chile Rellenos. Instead of frying the chilies, they are roasted, and black beans are added to the filling for a lighter and more nutritious option. Feel free to experiment with different ingredients to suit your dietary preferences!
Q: Are Chile Rellenos gluten-free?
A: Yes, these Chili Rellenos are made without flour so that individuals can enjoy them following a gluten-free diet.
Q: Can I make a vegan version of Chile Rellenos?
A: Yes, you can! Use this vegan ricotta cheese instead of dairy cheese. Depending on your preferences, you can also adapt the recipe to make some vegan and some vegetarian Chile Rellenos.
Q: How do I blacken the chilies?
A: To blacken the poblano chilies for the recipe, you can either char them on a gas grill or on a stovetop gas burner by simply rotate the chilies with tongs until they are charred on all sides. Then, wrap them up in a paper bag or foil for 8-10 minutes to allow them to steam and soften. After that, you can slit, and remove the seeds.
