Baked Hatch Chile Rellenos (No Batter)
A lighter, no-fry take on the classic chile relleno that lets Hatch chiles shine. These baked peppers are stuffed with a flavorful mix of cheese, tomato, and onion for a smoky, melty main dish that’s both simple and satisfying.
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.
Notes
For added protein, mix in black beans or quinoa with the cheese filling.
These pair beautifully with a side of cilantro rice or roasted corn.
If your chiles are extra spicy, temper with extra queso fresco or a drizzle of crema.