This baked chile relleno is one of those dishes that instantly transports me back to long family dinners and the smell of roasting peppers filling the kitchen. I first developed this oven-friendly version on a weeknight when I wanted all the flavor of a traditional stuffed pepper without the fuss of frying or an elaborate batter. The result is an approachably simple dish that layers charred poblano peppers with a savory filling of canned green chiles, sweet corn, warm spices, and gooey Chihuahua cheese. It’s comforting, slightly smoky, and endlessly adaptable.

I discovered how well the poblanos hold up to a quick broil while experimenting with make-ahead dishes to feed a crowd. The technique — blister under the broiler, steam to loosen the skin, then peel — concentrates the pepper’s flavor without adding oil. Filling them with a mixture of green chiles, corn, and melty cheese keeps every bite balanced: creamy, a touch sweet, with that vegetal poblano brightness. This version is perfect for casual weeknights, potlucks, or a relaxed brunch when you want a showy but simple centerpiece.

Ingredients

• Poblano peppers (6): Choose firm, glossy peppers with minimal soft spots. Poblanos are large enough to hold a good amount of filling and have a mild, slightly fruity heat.
• Diced green chiles (2 cans, 4 ounces each): Mild canned chiles add a smoky, tangy backbone. Brands like Ortega or La Preferida work well and are shelf-stable for convenience.
• Yellow corn (1/2 cup): Use canned, fresh kernels, or frozen and thawed. Corn adds a touch of sweetness and texture to balance the cheese.
• Kosher salt (1/4 teaspoon) and ground cumin (1/4 teaspoon): Simple seasoning amplifies the filling’s savory and earthy notes without overwhelming the poblanos.
• Ranchero sauce (about 1 1/2 to 2 cups, optional): A homemade or store-bought ranchero adds a lively tomato-chile layer beneath the peppers for extra moisture and flavor.
• Shredded Chihuahua cheese (1 1/2 cups): Or substitute low-moisture mozzarella or Oaxaca; look for a melting cheese that becomes stretchy and creamy when heated.
• For serving — crumbled cotija, diced Roma tomatoes, sour cream, chopped cilantro: These toppings add saltiness, acidity, creaminess, and herb brightness that lift the finished dish.

Instructions

Broil and char the peppers: Place an oven rack just under the broiler element and preheat the broiler to high. Arrange the six poblanos in a single layer on a baking sheet; line the pan with foil for easier cleanup. Broil the peppers about 5 minutes per side until the skins are mostly blackened and blistered — rotate with tongs so each side chars evenly. The goal is deep blistering rather than full collapse. Steam and loosen the skins: Remove the baking sheet and immediately tent the peppers loosely with foil or cover with plastic wrap to trap heat and steam them for about 5 minutes. This steaming step softens the skin and makes peeling much easier; you should see the skins lift and wrinkle. Preheat for baking and peel: While the peppers steam, preheat the oven to 350 degrees Fahrenheit. Once cool enough to handle, peel off as much of the loose charred skin as possible — it doesn’t need to be spotless, but removing the blackened bits improves texture and flavor. Cut a small slit down one side of each pepper and, if desired, remove seeds and membranes to reduce heat. Poblanos are typically mild, so leaving some seeds is fine if you enjoy a touch of warmth. Prepare the filling and dish: Spoon about 1 1/2 to 2 cups of ranchero sauce into a 9x13 baking dish, spreading it into an even layer. In a medium bowl, combine both cans of diced green chiles, 1/2 cup corn, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cumin — mix until distributed. Gently spoon the mixture into each pepper cavity, then top each stuffed pepper with a generous amount of shredded Chihuahua cheese, pressing lightly so the cheese settles inside. Bake until bubbly: Arrange the stuffed peppers in the baking dish on top of the sauce in a single layer without overlapping. Bake in the preheated 350 F oven for about 15 minutes, or until the cheese is thoroughly melted and bubbling, and the edges of the peppers are heated through. For a lightly browned top, switch to the broiler for 1 to 2 minutes while watching closely to prevent burning. Garnish and serve: Remove from the oven and allow to rest for a couple of minutes. Finish each pepper with a scattering of crumbled cotija, diced Roma tomatoes, a small dollop of sour cream, and chopped cilantro. Serve warm with extra ranchero sauce alongside for spooning.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days. If you plan to freeze, wrap each pepper individually in plastic wrap and place in a freezer-safe container or bag for up to three months. To reheat from frozen, thaw overnight in the fridge and warm in a 350 degrees Fahrenheit oven until heated through; this helps the cheese regain a pleasant texture. Reheating in the microwave is fine for a quick fix but may yield a softer pepper and unevenly melted cheese. Use glass or ceramic containers for oven reheating; metal pans transfer heat fastest when you’re short on time.

Ingredient Substitutions

If Chihuahua cheese is unavailable, substitute low-moisture mozzarella, mild Monterey Jack, or Oaxaca for similar melt and stretch. For a tangier profile, mix half mozzarella with a quarter cup of grated queso fresco (reserve cotija for topping). Swap canned green chiles for a small can of chopped roasted Anaheim or even jalapeños if you prefer more heat — reduce the seeds if heat is a concern. Replace corn with finely chopped zucchini or sautéed onions for a lower-sugar version. For a dairy-free take, try a firm silken tofu blended with nutritional yeast and a touch of lemon to mimic creaminess, and finish with a drizzle of dairy-free crema.

Serving Suggestions

Serve these stuffed peppers on a bed of fluffy white rice, cilantro-lime rice, or alongside a simple quinoa salad for a complete meal. For a brunch twist, pair with warm tortillas and a lightly dressed green salad. Garnish options include pickled red onions, sliced avocado, or a squeeze of fresh lime to add acidity. For a crowd, spoon extra ranchero or enchilada sauce onto a platter and nestle the peppers into it, letting guests add their favorite toppings from a laid-out array.

Cultural Background

The classic chile relleno is a beloved Mexican preparation traditionally made with poblano peppers stuffed with cheese or picadillo, dipped in egg batter, and fried. This baked interpretation preserves the essential elements — the poblano’s smoky character and a melty filling — while adapting the method for an oven-first kitchen and lighter texture. Regional variations across Mexico might include different chiles, meat fillings, or batters; this version leans toward northern and central influences where stuffed peppers and tomato-based sauces frequently appear.

Seasonal Adaptations

In summer, use fresh grilled corn and fire-roasted fresh tomatoes in place of canned chiles for peak brightness. In cooler months, enrich the filling with sautéed mushrooms or roasted butternut squash for warmth. For holiday occasions, serve a larger casserole-style tray with extra sauce and an herbed breadcrumb topping for a festive crunch. Adjust the amount of seeds or swap to a milder pepper to control heat for different guests or seasonal palates.

Meal Prep Tips

To streamline weekday dinners, roast and peel the peppers and store them in a sealed container with a paper towel to absorb excess moisture for up to 24 hours. Pre-mix the filling and keep it chilled; assemble and bake when ready. If you pack lunches, place the sauce in a separate small container and reheat the pepper in the oven or microwave, adding fresh toppings at the workplace to preserve texture. Label and date frozen portions so you can rotate through a month of ready-made meals.

These baked stuffed poblanos bridge comfort and convenience: smoky, cheesy, and customizable. Whether you serve them for a quiet family meal, a potluck, or a leisurely brunch, they invite sharing and simple celebration. Give them a try and make this version your own with the toppings and swaps that suit your kitchen best.