Baked Chile Relleno Recipe Vegetarian and Delicious Ideas

Chile rellenos are a Mexican classic, traditionally featuring poblano peppers stuffed with cheese or meat, then battered and fried to perfection. But what if you want to keep things lighter, healthier, and vegetarian-friendly?

Enter the baked chile relleno recipe vegetarian – a delightful twist on the classic that skips the frying and uses wholesome ingredients, all baked to melty, savory goodness. This recipe is perfect for anyone craving that satisfying blend of roasted peppers, rich cheese, and a flavorful tomato sauce without the extra oil or hassle of frying.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this baked chile relleno recipe is a winner. It’s easy to prepare, customizable, and packed with vibrant flavors that bring a fiesta to your dinner table.

Plus, baking instead of frying means less mess and a healthier dish that the whole family will love.

Why You’ll Love This Recipe

This baked chile relleno recipe combines the smoky allure of roasted poblanos with a creamy vegetarian filling, all smothered in a zesty tomato sauce. Baking instead of frying not only cuts down on fat but also simplifies the cooking process.

You’ll love how the cheese melts perfectly while the peppers maintain a tender bite.

The recipe is highly adaptable, allowing you to add your favorite veggies or swap cheeses to suit your diet. It’s also a great make-ahead dish and reheats beautifully, making it perfect for meal prep or entertaining.

If you enjoy recipes with bold flavors but less guilt, this version of chile rellenos will quickly become a go-to in your kitchen.

Ingredients

• 6 large poblano peppers
• 1 cup shredded Oaxaca cheese (or mozzarella for a milder flavor)
• 1 cup crumbled queso fresco
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups canned diced tomatoes (or fresh roasted tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream or Mexican crema (optional, for serving)
• Fresh lime wedges, for garnish

Equipment

• Baking sheet
• Large skillet or sauté pan
• Medium mixing bowl
• Sharp knife
• Cutting board
• Blender or food processor (for sauce)
• Oven-safe casserole dish or baking pan
• Aluminum foil

Instructions

1. Roast the poblanos: Preheat your oven to 450°F (230°C). Place the poblano peppers directly on the oven rack or on a baking sheet and roast for about 15 minutes, turning occasionally until the skins are blistered and charred. Remove and place in a bowl covered with plastic wrap to steam for 10 minutes. This makes peeling easier.
2. Peel and clean peppers: Once cool enough to handle, gently peel off the charred skin. Slice a slit down the side of each pepper and carefully remove seeds and membranes, keeping the pepper intact for stuffing.
3. Prepare the filling: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic, cumin, oregano, and smoked paprika; cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
4. Mix the cheese filling: In a bowl, combine the sautéed onion mixture with shredded Oaxaca cheese, crumbled queso fresco, and chopped cilantro. Season with salt and pepper.
5. Stuff the peppers: Carefully spoon the cheese mixture into each poblano pepper and place them in a greased casserole dish.
6. Make the tomato sauce: In a blender or food processor, puree the diced tomatoes with a pinch of salt and pepper until smooth. Pour the sauce evenly over the stuffed peppers.
7. Bake: Cover the dish with aluminum foil and bake at 375°F (190°C) for 25-30 minutes, until the cheese is melted and bubbly and the peppers are tender.
8. Serve: Remove from oven and let cool slightly. Serve with a dollop of sour cream or crema and fresh lime wedges for a burst of brightness.

Tips & Variations

For an extra smoky flavor, char the poblano peppers over an open flame on your stovetop before roasting.

Try adding cooked quinoa or black beans to the cheese filling for added protein and texture.

If you prefer a vegan version, substitute the cheeses with vegan cheese alternatives and use cashew cream instead of sour cream.

For a spicy kick, add diced jalapeños or a sprinkle of cayenne pepper to the filling.

Nutrition Facts

Serving Suggestions

These baked chile rellenos pair wonderfully with Mexican rice or a light cilantro-lime quinoa salad. For a refreshing contrast, serve alongside a crisp green salad with avocado and a squeeze of fresh lime.

If you’re looking to complete your meal with some delicious sides or desserts, don’t miss out on our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a comforting finish. Or, for a savory bread option, try the Green Chile Cheese Bread Recipe to keep the chile theme going.

And if you want something sweet and indulgent after, the Glazed Twist Donut Recipe is a guaranteed crowd-pleaser.

Conclusion

This baked chile relleno recipe vegetarian style is a fantastic way to enjoy a classic Mexican dish without the extra oil and fuss of frying. The roasted poblanos provide a smoky, tender base that perfectly complements the creamy, cheesy filling and tangy tomato sauce.

It’s a wholesome, flavorful meal that appeals to vegetarians and meat-eaters alike.

With simple ingredients and straightforward steps, it’s a recipe you can return to time and again. Plus, its versatility allows you to mix up fillings and sauces to your taste.

Whether you’re cooking a weeknight dinner or entertaining guests, these baked chile rellenos are sure to impress while keeping things light and nutritious. Give this recipe a try and bring a little Mexican warmth to your table tonight!

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