Baked Chili Rellenos

Ingredients  

For the Peppers:

• 4 large Anaheim or pasilla chilies roasted, skin removed, and slit for stuffing
• 2 cups cheese blend cheddar, Monterey Jack, and cotija

For the Sauce:

• ½ cup crushed tomatoes
• 1 4 oz can diced green chilies
• ¼ cup chicken broth
• 2 cloves garlic minced
• ½ teaspoon garlic powder
• 1 tablespoon dried oregano
• ½ cup diced onions

Method 

Step 1: Roast the Chilies

1. Grill or broil the chilies until the skins are charred and blistered (about 10–15 minutes, turning occasionally). Transfer to a sealed bag to steam for 10 minutes, then gently peel off skins, slice chilies down the middle, and remove seeds.

Step 2: Prepare the Cheese Filling

1. Combine your three-cheese blend in a bowl and reserve about ½ cup for topping later. The mix of mellow cheddar and Jack with salty cotija adds great texture and flavor.

Step 3: Stuff the Peppers

1. Open each chili and stuff with the cheese mixture, ensuring they hold shape. Place them seam-side down in a lightly greased baking dish.

Step 4: Make the Sauce

1. In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, onion, garlic, oregano, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.

Step 5: Assemble & Bake

1. Pour the sauce over the stuffed peppers, sprinkle with reserved cheese, and bake at 375 °F (190 °C) for 25 minutes until bubbling and golden around the edges.

Step 6: Serve & Enjoy

1. Let cool for a few minutes before serving. This dish is perfect topped with sour cream, chopped cilantro, or freshly sliced avocado.