This baked chile relleno has been a weeknight hero in my kitchen ever since I swapped frying for broiling and baking. I first landed on this method the year I decided to simplify holiday side dishes: I wanted the same smoky depth of a traditional chile relleno without the splatter, extra oil, and fuss. The result keeps the poblano's gentle, smoky heat and delivers a gooey, melty cheese interior brightened by corn and diced green chiles. It’s the kind of dish that brings people to the table the minute the oven timer dings.

I discovered how satisfying a simple preparation can be while hosting a casual taco night. Guests who usually shy away from peppers ended up asking for seconds because the cheese melts into the crevices of the pepper and the ranchero sauce (if you use it) adds a bright tomato-chile lift. The texture balance—silky roasted pepper skin, creamy cheese, and the occasional pop of sweet corn—feels indulgent yet approachable. It’s a perfect make-ahead option for potlucks and works well as a main or hearty side.

Ingredients

• Poblano peppers: Use 6 medium poblano peppers. Look for firm, glossy skins with no soft spots; poblanos roast beautifully and provide mild, smoky heat.
• Diced green chiles: Two 4-ounce cans of diced green chiles add concentrated, piquant flavor—mild to medium heat depending on brand; Hatch or Ortega are dependable choices.
• Yellow corn: 1/2 cup canned, fresh, or frozen (thawed) corn provides little bursts of sweetness that contrast the savory cheese filling.
• Kosher salt and ground cumin: 1/4 teaspoon each to season the filling—kosher salt dissolves cleanly and cumin gives warm, earthy depth.
• Ranchero sauce (optional): About 1 1/2 to 2 cups as a base in the baking dish; homemade or jarred works—La Preferida or Herdez style sauces are great shortcuts.
• Shredded Chihuahua cheese: 1 1/2 cups (about 6 ounces) of Chihuahua or another melty cheese like mozzarella; choose whole-milk for best melt and flavor.
• For serving: Crumbled cotija, diced Roma tomatoes, sour cream, and chopped cilantro bring bright, tangy finishing contrasts.

Instructions

Prepare to Broil: Position an oven rack directly under the broiler and set broiler to high. Arrange the 6 poblanos on a rimmed baking sheet; line it with foil for easier cleanup. Broil, turning every 5 minutes until the skins are mostly blackened and blistered—typically 10 to 15 minutes total. Steam and Soften: Remove the sheet and immediately cover the peppers loosely with foil or plastic wrap to trap steam. Let rest 5 minutes; this loosens the skin so it can be peeled without tearing the flesh. Preheat the Oven: While peppers steam, preheat the oven to 3506F. If using ranchero sauce, pour about 1 1/2 to 2 cups into a 9x13-inch baking dish to create a saucy bed for the peppers. Peel and Slit: Peel off as much loose skin as you can, rubbing gently with paper towels or a paring knife. Cut a small lengthwise slit down the side of each pepper and remove seeds if you prefer less heat. Keep the pepper intact to hold the filling. Make the Filling: In a medium bowl, combine two 4-ounce cans diced green chiles, 1/2 cup corn, 1/4 tsp kosher salt, and 1/4 tsp ground cumin. Mix gently to combine so flavors marry without breaking up the chiles. Stuff the Peppers: Place each poblano in the baking dish on the ranchero sauce (if using). Spoon the chile-corn mixture into each pepper, then top and press in about 1/4 cup shredded Chihuahua cheese so it nests inside the cavity. Bake Until Bubbling: Bake at 3506F for about 15 minutes or until the cheese is melted and bubbly. Look for golden edges on the cheese and hot bubbling in the center as visual cues that the dish is ready. Finish and Serve: Remove from oven and top with crumbled cotija, diced Roma tomatoes, a dollop of sour cream, and chopped cilantro. Serve hot with extra ranchero sauce on the side if desired.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then store in an airtight container in the refrigerator for up to 4 days. For freezing, place cooled, baked peppers in a single layer on a tray to flash-freeze for an hour, then transfer to a freezer-safe bag or container; they keep well for about 2 months. To reheat, thaw overnight in the refrigerator and warm in a 3506F oven for 10 to 15 minutes until heated through; this helps restore a bit of the original texture better than the microwave.

Ingredient Substitutions

If Chihuahua cheese is unavailable, substitute whole-milk mozzarella or Monterey Jack for similar melt and mild flavor. For a smokier profile, add 1/4 cup finely chopped roasted red bell pepper or use fire-roasted canned tomatoes in the ranchero sauce. Swap corn for cooked black beans or chopped zucchini if you want more fiber or a lower-sugar option. For a dairy-free version, use a firm vegan melting cheese and skip cotija and sour cream.

Serving Suggestions

Serve each pepper with a spoonful of warm ranchero sauce and a scattering of crumbled cotija for contrast. Accompany with Mexican rice or a simple cilantro-lime salad. For a lighter meal, serve two peppers as a main with a side of black bean salad; for heartier gatherings, add warm flour tortillas and refried beans to complete the spread. Garnish with extra chopped cilantro and lime wedges for brightness.

Cultural Background

The relleno concept—stuffed and often battered-and-fried peppers—has roots in Mexican home cooking where regional produce and cheeses vary widely. Poblanos are traditional for chiles rellenos in central Mexico because of their mild heat and large cavities ideal for stuffing. Baking and broiling versions are modern adaptations that preserve the core flavors while reducing oil and simplifying preparation, making the dish accessible to home cooks worldwide.

Seasonal Adaptations

Spring: Stuff with fresh corn and early tomatoes and top with a light crema. Summer: Use grilled corn, sweet peppers, and a tomatillo-based sauce for brightness. Fall and Winter: Fold roasted butternut squash or sweet potato into the filling and finish with warm, smoky adobo in the ranchero sauce to deepen the flavor profile for cooler nights.

Meal Prep Tips

To meal-prep, broil and peel the poblanos a day ahead and store them wrapped in the fridge. Mix the filling and shred cheese in advance. Assemble the peppers in the baking dish the morning of or before guests arrive, cover and refrigerate, then bake 20 minutes before serving. Use individual foil-lined trays if you plan to freeze portions for quick reheats later in the month.

This baked version of a classic delivers comfort without the fuss—perfect for weeknights, gatherings, and batch-cooking. Give it a try, tweak the fillings to reflect your pantry, and make it a staple in your rotation.