Baked Chili Rellanos

Baked Chili Rellenos: A Delicious and Easy Twist on a Classic Mexican Dish

If you love Mexican cuisine, you’ve likely enjoyed the classic chile relleno — a flavorful dish made with large, roasted chili peppers stuffed with cheese or meat, coated in batter, and deep-fried to golden perfection. While the fried version is undeniably delicious, a baked chile relleno is an equally tempting and much lighter alternative that still delivers on flavor, making it an excellent choice for anyone looking for a healthier, fuss-free version of this beloved dish.

In this article, we’ll guide you through the process of making baked chili rellenos, a simple yet delicious dish that brings together roasted peppers, cheese, and savory seasonings with minimal effort. Whether you’re preparing a weeknight meal or hosting a gathering, these baked chili rellenos will surely become a crowd favorite.

Why You’ll Love Baked Chili Rellenos:

• Lighter Alternative: Instead of frying, these chili rellenos are baked, making them a healthier choice without sacrificing flavor.
• Simple Ingredients: The recipe uses a handful of accessible ingredients, making it easy to prepare without too much fuss.
• Vegetarian-Friendly: This version is perfect for vegetarians, but you can always add ground beef, chicken, or chorizo if you prefer a meat-filled option.
• Customizable: You can easily adjust the filling, toppings, and seasoning to suit your taste preferences.

Ingredients You’ll Need:

For this baked chili relleno recipe, you will need the following ingredients:

For the Chili Rellenos:

• 6 Poblano peppers (or large Anaheim peppers)
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend of your favorites)
• 1/2 cup crumbled queso fresco (optional for added creaminess)
• 1/2 cup chopped onion (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (for an extra kick)
• Salt and pepper to taste

For the Tomato Sauce (optional):

• 1 can (14.5 oz) diced tomatoes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

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