This baked chile relleno is the kind of dish that turns a busy weeknight into a small celebration. I fell in love with this version the first time I swapped frying for broiling and baking — the poblanos blister and char under the broiler to develop smoky, complex flavor, then finish gently in the oven until the cheese melts into creamy pockets of goodness. It’s a lighter, less fussy take on a classic that keeps all the warmth and comfort without the grease. I discovered it on a rainy Saturday when the market had the most beautiful dark green poblanos; the aromas filled the house and it quickly became dinner conversation.

What makes this preparation special is the balance of textures and flavors: tender roasted pepper skins that slip away to reveal a soft, slightly sweet pepper, a filling of juicy corn and diced green chiles seasoned with cumin and kosher salt, and a blanket of molten Chihuahua cheese that browns just enough at the edges. Serve it with cotija, fresh tomatoes, a smear of sour cream and chopped cilantro and you have a dish that's bright, satisfying, and easy to scale for guests. It’s also forgiving — you can adjust heat, swap cheeses, or make it ahead for a stress-free dinner.

Ingredients

• Poblano peppers: 6 large, firm, dark green poblanos are ideal — look for glossy skin and minimal bruising. Poblanos give a mild heat and hold their shape when roasted.
• Diced green chiles: Two 4-ounce cans, drained. These add tangy, mildly spicy flavor; Hatch-style chiles work well if you prefer more pronounced heat.
• Corn: 1/2 cup yellow corn (canned, fresh cut from the cob, or thawed frozen). Adds sweetness and bite that complements the pepper and cheese.
• Seasonings: 1/4 teaspoon kosher salt and 1/4 teaspoon ground cumin. These small additions bring out the corn’s sweetness and tie the filling together.
• Ranchero sauce (optional): About 1 1/2 to 2 cups to line the baking dish and add bright tomato flavor. Use store-bought for convenience or make a fresh batch with roasted tomatoes and peppers.
• Cheese: 1 1/2 cups shredded Chihuahua cheese (about 6 ounces) or a melty substitute like part-skim mozzarella. Chihuahua melts smoothly and has a mild, buttery flavor.
• Toppings: Crumbled cotija, diced Roma tomatoes, sour cream, and chopped cilantro to finish each plate with texture and freshness.

Instructions

Broil the poblanos: Position an oven rack directly under the broiler and preheat the broiler on high. Arrange the 6 poblanos on a foil-lined baking sheet and broil about 5 minutes per side, turning once, until the skin is blackened and blistered with even charring. Watch closely so they don’t burn beyond a deep char — you want blistering, not ash. Steam and soften: Remove the peppers from the oven and loosely tent them with foil or cover with plastic wrap for about 5 minutes to trap steam. This makes the skins loosen and greatly simplifies peeling. While they steam, preheat the oven to 3506F. Peel and prepare: Once cooled slightly, rub off as much of the loose skin as you can with your fingers or a paper towel. Cut a small vertical slit down each pepper and open it enough to stuff. If you prefer milder heat, gently remove some or all seeds and membranes, but poblanos are generally mild so leaving them in adds character. Arrange and fill: Pour about 1 1/2 to 2 cups of ranchero sauce (if using) into a 9x13-inch baking dish to create a saucy bed. Place the peppers in a single layer. In a medium bowl, mix the drained diced green chiles, 1/2 cup corn, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cumin. Spoon this mixture carefully into each pepper, then top each with a generous amount of shredded Chihuahua cheese. Bake until bubbly: Bake the assembled dish at 3506F for about 15 minutes, or until the cheese is fully melted and bubbling. If you like the tops a bit golden, switch to broil for the last 1-2 minutes while watching closely to avoid burning. Garnish and serve: Remove from the oven and let rest 2-3 minutes. Top each pepper with crumbled cotija, diced Roma tomatoes, a dollop of sour cream, and chopped cilantro. Serve warm with extra ranchero sauce on the side, if desired.

Storage Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep garnishes like cotija, diced tomatoes, and sour cream separate until serving. To reheat, place peppers in a shallow baking dish, cover loosely with foil, and warm at 3506F for 10-12 minutes or until heated through. Avoid microwaving if possible — it can make the pepper walls rubbery and the cheese grainy. For freezing, wrap individual peppers in plastic wrap and place in a freezer-safe bag; thaw overnight before reheating.

Ingredient Substitutions

If you can’t find Chihuahua cheese, use part-skim mozzarella or Monterey Jack for similar melt and mild flavor. Swap canned diced green chiles for 1 cup roasted, seeded Anaheim or poblano strips if you want a fresher texture. For a dairy-free version, use a high-quality plant-based melting cheese and omit cotija and sour cream or replace with a tangy cashew crema. If you prefer more heat, substitute one can of mild chiles with a roasted jalapeño, finely chopped, and adjust to taste.

Serving Suggestions

Serve the peppers with warm corn tortillas, a side of cilantro-lime rice, or a simple black bean salad for a complete plate. For a lighter meal, pair with a crisp green salad tossed in lime vinaigrette and grilled corn. Garnish each plate with extra cotija and a wedge of lime to brighten the flavors. This dish works well for brunch if you add a fried egg on top, or as part of a larger spread with tacos and salsas during gatherings.

Cultural Background

The classic chile relleno has Mexican roots and traditionally features a roasted poblano stuffed with cheese, vegetables, or meat, then battered and fried. This baked adaptation keeps the essential flavor profile—smoky roasted poblanos and gooey filling—while simplifying technique and reducing oil. Variations across regions include the use of ancho chiles, different cheese types, and additions such as picadillo or shrimp. The baked version is a practical modern interpretation that honors the original while leaning into simpler, home-friendly methods.

Seasonal Adaptations

In summer, use fresh sweet corn cut from the cob and fire-roast fresh green chiles for added brightness. In autumn, incorporate roasted squash or chopped roasted sweet potato into the filling for heartiness. For winter holidays, serve alongside warm beans and spiced rice, and add a pinch of smoked paprika to the filling for a subtle festive twist. You can also top with pickled red onions for a tangy counterpoint in any season.

Meal Prep Tips

To meal prep, roast and peel the poblanos the night before, then store them in a covered container in the fridge. Prepare the filling and shred the cheese ahead of time. When ready to eat, assemble the peppers in the baking dish, top with cheese, and bake for 15 minutes. This reduces active evening work to under 20 minutes. Use shallow meal prep containers to store individual peppers for grab-and-go lunches; reheat in an oven or toaster oven to keep edges crisp.

These stuffed poblanos make weeknight dinners feel special without a lot of fuss. The recipe is flexible, forgiving, and full of homey flavor — give it a try, tweak it to your taste, and make it a regular in your rotation.