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Baked Chiles Relleños in Salsa Roja

A cheesy, delicious Mexican classic just got a whole lot easier.
Print Recipe
Ready In 45 minutes
Meal Type Main Dish, Side Dish
Servings 4

Ingredients
  

For the chiles relleños:

  • 4 large. fresh poblano peppers
  • 8 ounces (225g) shredded Jack cheese

For the salsa roja*:

  • 4 medium fresh tomatoes, halved
  • 1 jalapeño pepper
  • 1 large clove garlic (skin left on)
  • 1 small onion, halved
  • Kosher salt

*Or, for a shortcut, use 2 cups (475mL) tomato sauce plus 2 teaspoons taco seasoning

Step by Step Instructions
 

Step 1

  • Preheat your oven to broil. Remove the stem and seeds of each pepper by carefully cutting away the stem at the top using a paring knife.
    Shake any remaining seeds left, and discard. Place the prepared peppers on a foil-lined sheet pan.

Step 2

  • Roast the peppers under the broiler (alternatively, do this over your grill) for 2-3 minutes per side, turning as needed with tongs, until the skin of each pepper has blackened.
    Once the peppers are fully roasted, place them in a bowl with a lid, or in a Ziplock bag, for about 15 minutes. The steam created will allow you to more easily remove the skins.

Step 3

  • Next, prepare the salsa roja (skip this step if you are taking the shortcut noted above). Place the salsa roja vegetables on a foil-lined sheet pan and broil, turning as needed until blackened in spots, removing as they are ready.
    Remove the vegetables from the oven, and allow to cool. Place the tomatoes in a sieve over your sink and squeeze with tongs, encouraging them to release their liquid. Remove and discard the skins of the jalapeño, tomato, and garlic. If you prefer a mild sauce, remove and discard the seeds of the jalapeño.
    Add the vegetables to a food processor, and pulse until combined. Season to taste with salt.

Step 4

  • Turn your oven down to 350ºF (175ºC). Coat a small casserole dish with a few spoonfuls of sauce (this will prevent the peppers from sticking).
    Remove and discard the skin from each poblano, stuff with cheese.

Step 5

  • Cover the chiles with sauce. Top the peppers with the remaining cheese, and bake for 20-30 minutes or until cheese has melted. Garnish with green onions if desired.