Hatch chiles are my favorite kinds of chili’s during that peak summer pepper season, even if they are only here for a short time. They’re earthy, smoky, and layered in a way that standard green peppers just can’t match. This recipe is one of my yearly go-tos when I want all of that flavor without the heavy batter that comes with a traditional Chile relleno ordered out at a restaurant. And BOY are they good.
These baked rellenos let the chiles stand out. They’re roasted until blistered, peeled, and stuffed with a warm mix of cheese, tomato, and onion. Nothing fancy, but the smell when they come out of the oven is pure Latin American comfort. If you’ve ever had a relleno that felt more like fried dough than roasted pepper, this one will convert you.
I like Oaxaca cheese for its melt, but Monterey Jack works perfectly too. Queso fresco adds that soft, salty bite that rounds it all out. The small amount of tomato and onion gives the filling just enough texture without taking over. If you want to build it out a bit more, a handful of cooked quinoa or black beans turns these into a full meal.
You can serve them plain or spoon over a quick tomato sauce made from garlic, onion, and a can of crushed tomatoes. They’re also great with a drizzle of Greek yogurt or crema to balance the heat.
This version has no batter, no deep fry, and no extra steps that hide the flavor of the chile itself. Just clean, roasted heat and melty cheese baked until bubbling.
Baked Hatch Chile Rellenos (No Batter)
Equipment
- Baking dish
- skillet
- Knife and cutting board
- Spoon for stuffing
Ingredients
- 4 fresh Hatch chiles
- 1 cup Oaxaca or Monterey Jack cheese shredded
- ¼ cup queso fresco crumbled
- ½ small onion finely diced
- 1 small tomato finely diced (or ½ cup canned diced tomatoes, drained)
- 1 small garlic clove minced
- ½ tsp ground cumin
- ½ tsp smoked paprika optional
- 1 Tbsp olive oil
- Salt and pepper to taste
Optional toppings:
- Warm tomato sauce or enchilada sauce
- Fresh cilantro chopped
- Mexican crema or Greek yogurt
Instructions
- Preheat broiler or grill. Roast Hatch chiles until skins blister and blacken, turning often.
- Transfer to a bowl, cover with a towel, and steam for 10 minutes.
- Peel off skins, make a small slit on one side, and remove seeds and membranes. Keep stems attached.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent, about 3–4 minutes.
- Add garlic, tomato, cumin, smoked paprika, salt, and pepper. Cook 2–3 minutes until thickened.
- Remove from heat and stir in the cheeses.
- Spoon the cheese mixture into each roasted chile, gently closing the slit. Place stuffed chiles into a lightly oiled baking dish.
- Bake uncovered at 375°F for 20–25 minutes, until cheese is bubbling and the chiles are tender but intact.
- Spoon warm tomato or enchilada sauce over the top. Add cilantro and crema or yogurt if desired.