Baked Chile Rellenos Recipe
A healthy, lightened-up version of Chile Relleno made by roasting (instead of frying) the poblano peppers. Stuff with savory black beans and bake in the easy Rancheros Sauce. Vegan-adaptable.
How to Make the Best Baked Chile Rellenos
These baked chile rellenos offer all the bold, satisfying flavors of the classic Mexican dish without the hassle of deep frying. By roasting the poblano peppers instead, you get a healthier version that’s still packed with smoky, slightly spicy goodness—and it’s much easier to prepare at home.
The filling combines creamy black beans with melted Monterey jack cheese, creating a hearty, protein-rich center that makes this dish truly satisfying. The homemade ranchero sauce, made from roasted tomatoes, onions, garlic, and warm spices, ties everything together with its rich, savory depth. It’s the kind of sauce you’ll want to make extra of.
This recipe is wonderfully versatile—swap in herbed tofu ricotta and skip the cheese for a completely vegan meal that’s just as delicious. Serve these stuffed peppers with a dollop of sour cream, a sprinkle of toasted pumpkin seeds, and plenty of fresh cilantro for a restaurant-quality dinner any night of the week.
Baked Chile Rellenos
A healthy, lightened-up version of Chile Relleno made by roasting (instead of frying) the poblano peppers. Stuff with savory black beans and bake in the easy Rancheros Sauce. Vegan-adaptable.
Ingredients
Peppers and Vegetables
Black Bean Filling
Ranchero Sauce
Instructions
Roast the Vegetables
- Preheat oven to 450°F. Line two sheet pans with parchment.
- Arrange halved tomatoes, sliced onions, whole garlic cloves, and halved jalapeños on one sheet pan. Place whole poblano peppers on the second sheet pan.
- Drizzle all vegetables with olive oil and sprinkle with salt and pepper.
- Roast for 10-15 minutes, then turn the poblanos. Continue roasting until peppers are tender, garlic is soft, and tomatoes are caramelized (about 15-20 more minutes). Remove and let cool.
Prepare the Filling
- In a medium bowl, mix the drained black beans with the cheese (or vegan tofu ricotta for a vegan version).
- Season with salt and pepper. If using plain black beans, add a teaspoon each of cumin and chili powder.
- Take one-third of the roasted onions, chop them, and stir into the bean filling mixture.
Make the Ranchero Sauce
- Place remaining onions, tomatoes, pan juices, jalapeño, and garlic into a blender.
- Add cumin, coriander, chili powder, oregano, salt, tomato paste, and fresh cilantro.
- Add water or broth as needed and blend until smooth.
Assemble and Bake
- Carefully cut a slit in each poblano pepper from stem to tip. Gently remove seeds while rinsing under cold water.
- Grease a 9x13 inch baking dish. Pour half the ranchero sauce in the bottom.
- Place peppers over the sauce, slit side up. Spoon the black bean filling into each pepper.
- Pour remaining sauce over the top. Add extra shredded cheese if desired.
- Cover with foil and bake at 425°F for 20-25 minutes until filling is warm and melty.
- Uncover and bake 5 more minutes. Garnish with cilantro, toasted pumpkin seeds, and sour cream.
Notes
- You can also char the peppers directly on a gas burner for extra smoky flavor.
- Pasilla peppers cook much faster than poblanos—watch them carefully.
- For a vegan version, use 1 cup of herbed tofu ricotta instead of cheese.
- Cuban-style black beans add extra flavor, or season plain beans with cumin and chili powder.
