These Baked Chile Rellenos are a healthy take on the traditional Mexican classic. We roast the poblano chilies (rather than fry them in egg white mixture) and stuff them with black beans & cheese, and bake them in an incredible rancheros sauce. Vegan-Adaptable! Video.
My husband Brian loves a good Chile Relleno. The problem is I love them too, but they don’t look quite as good on me. Haha! Traditionally, they are battered and fried, oozing with cheese, often greasy and heavy, dripping with fat and calories. As a chef, I love the challenge of creating healthier versions of recipes, just for the fun of it.
This lightened-up, healthy chili relleno recipe calls for roasting poblano peppers, stuffing them with black beans instead of all cheese, and baking them instead of frying. They are also made without flour, so they are totally gluten-free.
What makes this recipe truly shine is the sheet-pan roasting method, where the poblano peppers and the Salsa Ranchero Sauce ingredients are roasted together. It saves a huge step. It is quicker and easier than traditional Chile Rellenos, while being lighter, higher in protein, and super delicious!
As a chef, I even created a vegan version for my catering business- so if you want to eliminate the dairy, this surprisingly got a huge thumbs up from my husband. The nice thing is you can make some with cheese and some without, based on your preferences. Very versatile.
WATCH How to Make Them
Chile Relleno Ingredients
- Poblano peppers - Use the largest poblano peppers you can find. Compared to Hatch or Anaheim chilies, poblanos are sturdier and easier to stuff, with a milder heat and rich, earthy flavor.
- Tomatoes (Roma or vine-ripened) - Provide brightness and acidity, serving as the base for the filling and sauce.
- Garlic cloves and onion - Add aromatic depth and savory sweetness as they soften and cook.
- Jalapeño peppers - Bring a touch of fresh heat; adjust to taste depending on your spice preference.
- Olive oil - Used for sautéing, helping the vegetables soften and flavors develop.
- Black beans, drained and rinsed (seasoned or Cuban-style) - Add heartiness, protein, and a creamy texture to the filling.
- Melty cheese (Monterey Jack, cheddar, or Mexican queso fresco, or vegan herbed tofu ricotta) - Provides richness and that classic, satisfying melt inside the peppers.
- Spices (cumin, coriander, chili powder, dried oregano, salt, and pepper) - Create warm, earthy, and savory layers of flavor that define the dish.
- Tomato paste - Adds concentrated tomato richness and helps bind the filling together.
- Fresh cilantro leaves - Finish the dish with fresh, herbaceous brightness.
- To serve: sour cream, lime, and hot sauce - Optional toppings that add creaminess, acidity, and extra heat at the table.
How to Make Chili Relleno
- Roast. Roast the poblano peppers and the ranchero sauce ingredients on one or two baking sheets. Use parchment (not foil, unlike the pictures).
2. Filling. While this is roasting, make the filling. In a medium bowl, mix the black beans, spices, and cheese. You can also use vegan ricotta instead of cheese for a tasty vegan version!
3. Prep the peppers. Once the poblano chilies are roasted, peel them under running water. Pat dry, then slit with a knife, removing the seeds and leaving the stems intact.
4. Sauce. Blend the rancheros sauce ingredients in a blender.
5. Stuff and assemble the roasted peppers with the black bean and cheese mixture and place over the ranchero sauce in an extra-large casserole dish or baking dish.  A chile relleno casserole!
Vegan Variation: You can also bake in individual baking dishes or mini cast-iron skillets- a fun presentation. This vegan version below is made with black beans and herbed tofu ricotta – it’s really flavorful!
6. Then Bake. Bake at 425F for 25 minutes, or until heated through.
Or bake them all together in a large cast-iron skillet until golden and melty.
Chili Relleno Recipe Tips
- Make ahead: Feel free to assemble this up to a day ahead before baking, storing it in the fridge.
- Vegan: If cooking for mixed households where some folks are vegan and some are vegetarian, you can use our vegan ricotta instead of cheese. Bake in separate baking dishes.
- Meat: You can easily add browned, seasoned ground meat to some while keeping others vegan or vegetarian. If adding meat, this Mexican Turkey chorizo is nice, as well as cooked, shredded Chicken Carnitas.
- Chilies: Purchase the biggest Poblano Chilies you can find. The peppers in the photos were abnormally large poblanos (like 8 inches long!).  One pepper was one serving.  If you only have smaller ones available (like 4-inch ones), get double the amount; you may need to serve 2 as a serving.  Poblano Peppers (vs Pasilla or Anaheim peppers) are the easiest to work with- they are sturdier! They will most likely take 30 minutes to roast, while the others roast much quicker, so if using Pasillas or Anaheims – check after 10-15 minutes, or they may get too soft to handle and hard to stuff.
- GRILL: You can also blacken the peppers on a gas grill or on a stovetop gas burner (easiest), rotating with tongs until charred on all sides, then wrap up in a paper bag, or foil for 8-10 minutes to allow them to steam and soften before seeding and peeling under cool running water.
- TIME SAVERS: Two products that come in handy at home- that I try to always keep in my pantry: Tomato Paste in a tube– because we rarely use the whole can in one sitting. And seasoned Black Beans- a faster way to add more flavor to meals- already have onion, garlic and green chilies in with them.
How to Store Chile Relleno
Leftover Chile Rellenos can be stored in the refrigerator for up to 4 days. To reheat them, simply place them in a 350°F oven until warmed through. If you have more leftovers than you can consume within 4 days, they freeze well.
What to Serve With Chiles Rellenos
When serving chili relleno, you can pair it with a variety of delicious side dishes. Here are some options:
- Mexican Slaw: A refreshing and crunchy slaw with a zesty dressing perfectly complements the chili relleno flavors. You can find a recipe for Mexican slaw here.
- Mexican Rice: Serve chili relleno alongside a flavorful Mexican rice dish. The combination of the spicy chili relleno and the savory rice is irresistible. You can find a recipe for Mexican rice here.
- Mexican Pinto Beans: A classic side dish in Mexican cuisine, pinto beans are the perfect accompaniment to chili relleno. Their creamy texture and rich flavor complement the dish beautifully. You can find a recipe for Mexican pinto beans here.
- Guacamole: Add some creamy and tangy guacamole to your chili relleno plate. The coolness of the guacamole contrasts nicely with the spiciness of the dish. You can find recipes for guacamole here with three different variations.
- Hibiscus Margaritas with Ginger and Lime: For a refreshing and unique beverage, try serving hibiscus margaritas with ginger and lime. The floral notes of the hibiscus and the zing of ginger will perfectly complement the chili relleno’s flavors. You can find a recipe for hibiscus margaritas here.
- Mexican Papaya Salad: If you’re looking for a light and refreshing side dish, a Mexican papaya salad is a great choice. The sweetness of the papaya and the tanginess of the dressing balance out the savory flavors of the chili relleno. You can find a recipe for Mexican papaya salad here.
- Salsa Roja: Serve with a starter or side of tortilla chips and homemade salsa! Or try our Persimmon Salsa!
Chile Relleno FAQs
Q: What is a Chile Relleno?
A: A Chile Relleno is a traditional Mexican dish made from whole poblano chilies that are stuffed with cheese, battered in an egg batter, and fried until golden brown. They are typically served with Ranchero Sauce.
Q: Can I make a healthier version of Chile Rellenos?
A: Yes, absolutely! In fact, this recipe provides a healthier take on Chile Rellenos. Instead of frying the chilies, they are roasted, and black beans are added to the filling for a lighter and more nutritious option. Feel free to experiment with different ingredients to suit your dietary preferences!
Q: Are Chile Rellenos gluten-free?
A: Yes, these Chili Rellenos are made without flour so that individuals can enjoy them following a gluten-free diet.
Q: Can I make a vegan version of Chile Rellenos?
A: Yes, you can! Use this vegan ricotta cheese instead of dairy cheese. Depending on your preferences, you can also adapt the recipe to make some vegan and some vegetarian Chile Rellenos.
Q: How do I blacken the chilies?
A: To blacken the poblano chilies for the recipe, you can either char them on a gas grill or on a stovetop gas burner by simply rotate the chilies with tongs until they are charred on all sides. Then, wrap them up in a paper bag or foil for 8-10 minutes to allow them to steam and soften. After that, you can slit, and remove the seeds.
Feel free to mix and match these side dishes to create a complete and satisfying meal with your chili relleno. Enjoy!
I hope you enjoy this lightened-up, healthy version of Baked Chile Rellenos! You may also want to try our chicken tacos or tamales! And for another cozy recipe, give our Mexican Hot Chocolate a try!
Let us know what you think in the comments below. Have a beautiful weekend! xo
More From Feasting at Home
- Cottage Pie with Caramelized Onions
- Thai Massaman Curry
- Lentil Pot Pie with Butternut Squash
- Eggplant Lasagna
Chili Relleno Recipe
- Prep Time: 25
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: dinner recipe, healthy dinner, casserole, vegetarian,
- Method: Roasted
- Cuisine: Mexican
- Diet: Vegetarian
Description
A healthy, lightened-up, baked version of Chile Relleno made by baking (instead of frying) the poblano peppers. Stuff with savory black beans and bake in the easy Rancheros Sauce. Vegan-adaptable.
Ingredients
- 4–6 extra-large poblano peppers, leave whole with stems on. (see notes)
- 6 ripe, medium tomatoes, (roma, or vine-ripened) halved
- 6 fat garlic cloves- whole
- 1 large onion, sliced into 1/2 inch wedges or slices
- 2 small jalapeños- halved lengthwise
- 2 tablespoons olive oil
Black Bean Filling
- 14-ounce can of black beans, drained and rinsed (Cuban Style is nice, or season them; see directions.)
- 6 ounces shredded Monterey Jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )
Rancheros Sauce Additions
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon tomato paste (optional, but good)
- 1/4 cup fresh cilantro plus more for garnish
- 1/4–1/2 cup water or broth ( to the desired consistency)
Serve with cilantro lime rice, sour cream, hot sauce, avocado, toasted pumpkin seeds, cilantro
Instructions
- Preheat the oven to 450F Read the directions all the way through before starting. 🙂 Â
- Roast Poblanos and Rancheros Sauce ingredients: Line two sheet pans with parchment. Cut the tomatoes in half and arrange them on the sheet pan along with sliced onions and whole garlic cloves, halved jalapeños. On the second sheet pan add the whole poblano peppers. (Alternatively, you could char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and check after 10-15 minutes. Turn the poblanos. (If your oven runs hot, turn it down to 425 if needed.) When the garlic and poblano peppers are just tender, remove them (pasilla peppers will cook much faster than poblanos- please see notes). Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and the tomatoes are caramelized and juicy. Take them out of the oven (leave the oven on) and let them all cool.
- Make the filling: In a medium bowl, mix the canned beans (drained, rinsed) with the cheese. OR if doing the vegan version, mix the black beans with 1 cup of vegan herbed tofu ricotta.  Season the mixture with salt and pepper. If using plain black beans, add 1 teaspoon of cumin and 1 teaspoon of chili powder. Taste, adjusting salt, pepper, and spices. Take ⅓ of the roasted onions (from the sheet pan) chop them up, and add them to the bean filling mixture and stir.
- Blend up the Roasted Ranchos Sauce: Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño,  garlic,  and Rancheros Sauce additions:  cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little splash of water (or broth if needed) to thin it out, and blend until smooth. Set this aside.
- Prep the poblanos. Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don’t worry about actively peeling them, especially poblanos – their skins are quite thin -leaving some of the skin on is perfectly fine.
- Assemble and stuff. In a 9 x 13 inch greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the remaining flavorful ranchero sauce over the top. At this point, you could add more shredded cheese to the top, up to you.Â
- Bake. Cover with foil and bake for 20-25 minutes at 425F, or until the filling is warm and melty; then uncover and bake for 5 more minutes.Â
- Serve with cilantro leaves, toasted pumpkin seeds and sour cream if you like.
Notes
When roasting, ff you have an electric oven, or your oven runs hot, lower heat to 425F or just keep a close eye, removing things as they become tender.
Peppers: Get the biggest Poblano Chilies you can find. The peppers you see in the photos were abnormally large poblanos (like 8 inches long!).  One pepper was one serving.  If you only have smaller ones available ( like 4-inch ones) get double the amount, you may need to serve 2 as a serving. Poblanos (vs Pasilla peppers) are easiest to work with- they are sturdier! They will most likely take 30 minutes to roast, while pasillas roast much quicker, so be sure to check pasillas after 10-15 minutes, or they may get too soft to handle, and hard to stuff.
You can also blacken either of the peppers on a gas grill or on a stovetop gas burner (easiest), rotating with tongs until charred on all sides, then wrap up in a paper bag or kitchen towel for 8-10 minutes to allow them to steam and soften before seeding and peeling under cool running water.
Meat: If cooking for mixed households, you can bake these individual baking dishes or even in mini cast iron skillets like you see here, which is especially nice if cooking for both vegans and meat-eaters. You can easily add browned, seasoned ground meat or chorizo to some while keeping others vegan or vegetarian. If adding meat, this Mexican Turkey chorizo is nice, as well as cooked, shredded Chicken Carnitas.
Make ahead: Feel free to make these ahead, assemble and refrigerate for up to 2 days before baking. ( Let them come to room temp before baking).
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 7.9 g
- Sodium: 890 mg
- Fat: 11.2 g
- Saturated Fat: 4.8 g
- Carbohydrates: 37.9 g
- Fiber: 14.2 g
- Protein: 16.6 g
- Cholesterol: 24.5 mg
Don’t rinse any charred pepper; it strips them of their tasty natural oils
You are probably right. 😉
Great recipe and so healthy; thanks! By the time the peppers got as charred as I like them, they were overcooked and fell apart when I cleaned them. Next time I’ll broil them in my toaster oven while the other veggies roast. (Don’t have a gas stove anymore.)
Glad you enjoyed Julie- yes toaster oven should work. Because they are roasted then baked, you don’t need to let them go quite as long as a normal roasted pepper.
My favourite recipe of all time!
We spend the winter in Mexico and I love making this with the wonderful big poblano peppers that they grow here!
Sounds amazing Gwen, the peppers and warm winters! Glad you are enjoying!
The baked Chili Rellenos with black beans is an amazingly delicious recipe. It takes several steps to make it but each step is super easy so it just requires a little time. I’ve made it once two days ago nand have decided to prep it for a dinner party later this week. It is that good!
Wonderful, glad you are enjoying!
I was skeptical, but hubs and I loved these! For over 40 years, whenever we’ve gone to a Mexican restaurant, he orders a chile relleno. I was scared to make them due to the blistering and peeling of the peppers. But your roasting method makes it so easy! I peeled off some of the skin, and might try just leaving it on in the future. Great recipe, so much healthier than the fried version, and so doable!
So happy you gave them a try Daria!