This baked chile relleno is one of those dishes that arrived in my life during a busy weeknight and promptly claimed a permanent spot on our table. I first developed this version when I wanted all the deep, smoky flavors of classic chiles rellenos without the fuss and oil-splatter of frying. The result is a tender, slightly charred poblano with a gently sweet corn and green-chile filling, finished with a blanket of gooey Chihuahua cheese. The contrast of the smoky pepper, creamy cheese, and bright, fresh toppings makes every bite feel celebratory.

I discovered this method the winter I invited a few friends over for an inexpensive, comforting dinner. We roasted the peppers under the broiler together, traded stories while the kitchen filled with that heady, charred aroma, and shared plates warmed with bubbling cheese. It’s the kind of food that encourages slow conversation and second helpings. These are perfect for casual weeknights, small dinner parties, or as part of a larger Mexican-inspired spread.

Ingredients

• Poblano peppers: Use 6 medium poblano peppers; choose firm peppers with glossy skins and no soft spots. Poblanos are typically mild but have a rich, slightly earthy flavor that stands up to roasting. Look for uniform size to ensure even roasting.
• Canned diced green chiles: Two 4-ounce cans provide the green-chile bite without adding extra moisture. Hatch or mild green chiles work well; go for mild if serving children.
• Corn: 1/2 cup yellow corn (canned, fresh, or frozen and thawed). Fresh kernels add brightness, but canned corn is a reliable year-round substitute.
• Seasonings: 1/4 teaspoon kosher salt and 1/4 teaspoon ground cumin. These small touches round out the filling and bring out the sweetness of the corn.
• Ranchero sauce (optional): About 1 1/2 to 2 cups to spread in a 9x13-inch dish; it creates a flavorful base and keeps the peppers from sticking during baking. Use a jarred sauce you trust or your homemade version.
• Cheese: 1 1/2 cups shredded Chihuahua cheese or another melty cheese such as mozzarella. Chihuahua melts beautifully and offers a slightly tangy, buttery profile. Shred your own cheese for the best melt.
• For serving: Crumbled cotija cheese, diced Roma tomatoes, sour cream, and chopped cilantro. These fresh toppings add salinity, acidity, and herbal lift that finish the dish.

Instructions

Prepare and char the peppers:Position an oven rack directly beneath the broiler and turn the broiler to high. Line a baking sheet with aluminum foil for easy cleanup. Arrange the 6 poblano peppers in a single layer and broil about 5 minutes per side, rotating with tongs so the skins blister and blacken evenly. Total broil time is roughly 10–12 minutes depending on your broiler. You want deep blistering but avoid bursting the peppers.Steam and loosen the skin:Remove the sheet from the oven and immediately tent it with another piece of foil or cover with plastic wrap to trap steam. Let the peppers rest for 5 minutes; the residual heat will steam the skins and make them easier to remove without tearing the flesh.Peel and slit:Once cool enough to handle, use your fingers or a paring knife to rub off as much loose charred skin as possible. Cut a small slit down the center of each pepper lengthwise, creating a pocket for the filling. If you prefer less heat, gently scrape out some of the seeds and membranes with the tip of a spoon.Prepare the baking dish:Preheat the oven to 350°F. Pour about 1 1/2 to 2 cups of ranchero sauce into a 9x13-inch baking dish, spreading it into an even layer to prevent sticking and add flavor. If not using sauce, lightly oil the dish to keep the peppers from sticking.Make the filling:In a medium bowl combine two 4-ounce cans diced green chiles, 1/2 cup yellow corn, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cumin. Stir gently to evenly distribute the spices and chiles; taste and adjust salt if needed. This mixture should be moist but not runny so it holds inside the pepper.Stuff and top with cheese:Carefully spoon the chile-corn filling into each pepper pocket, then pack in roughly 1/4 cup of shredded Chihuahua cheese into each pepper so the cheese melts into the filling while baking. Place the stuffed peppers seam-side up in the prepared baking dish so they don’t spill out.Bake until bubbly:Bake in the 350°F oven for about 15 minutes, or until the cheese is melted and bubbling and the peppers are heated through. If you like a light golden top, switch the oven to broil for 1–2 minutes at the end — watch closely to prevent burning.Finish and serve:Remove from the oven and let rest 2–3 minutes. Top each pepper with crumbled cotija cheese, diced Roma tomatoes, a dollop of sour cream, and chopped cilantro. Serve with extra ranchero sauce on the side if desired.

Storage Tips

Store cooled peppers in an airtight container in the refrigerator for up to 3 days. For best texture, place a paper towel in the container to absorb excess moisture and prevent sogginess. To reheat, transfer to an oven-safe dish, cover with foil, and warm at 350°F for 10–15 minutes until heated through; this method preserves the cheese texture better than the microwave. For longer storage, freeze assembled but unbaked peppers in a single layer on a baking sheet, then transfer to a freezer bag; bake from thawed at 350°F for 20–25 minutes.

Ingredient Substitutions

If you cannot find poblanos, roasted green bell peppers or Anaheim chiles are acceptable substitutes; they will change the heat and flavor slightly. Swap Chihuahua cheese for shredded mozzarella or Monterey Jack for a milder melt, or use pepper jack for extra spice. For a dairy-free version, try a plant-based melting cheese and replace sour cream with a coconut-based yogurt. If you don’t have ranchero sauce, a simple blend of canned tomatoes, a pinch of oregano, and a splash of lime will provide a flavorful base.

Serving Suggestions

Serve these with warmed corn tortillas, cilantro-lime rice, or a crisp green salad to balance the richness. Offer extra cotija, lime wedges, and pickled red onions at the table so guests can customize their plates. For a festive spread, accompany with refried beans, Mexican street corn off the cob, and a light cucumber-jalapeño salad. Garnish each pepper with micro cilantro or thinly sliced scallions for an elevated presentation.

Cultural Background

The classic chile relleno originates from central Mexico as a beloved way to showcase roasted chiles stuffed with cheese or picadillo and often dipped in an egg batter and fried. Poblanos from the state of Puebla are the traditional choice, giving the dish its name. Over time, many regions adapted the technique — baking, grilling, or varying the stuffing. This baked adaptation keeps the essential elements: blistered pepper, savory filling, and comforting melted cheese, while reflecting contemporary tastes for lighter, less-oily preparations.

Meal Prep Tips

For efficient meal prep, roast and peel the peppers the day before and store them wrapped in plastic or in a sealed container. Prepare the filling and shred the cheese ahead of time; assemble and refrigerate the stuffed peppers for up to 24 hours before baking. If making several batches, line baking dishes with foil for quick cleanup and label containers with baking times. Leftovers make excellent lunches — slice and place in a whole-grain wrap with fresh greens.

There’s a simple joy in passing a hot baking dish around the table and watching people react to the first ooze of melted cheese. I hope this version becomes a regular in your rotation — it’s flexible, flavorful, and reliably satisfying.