This Roasted Chile Relleno Recipe – is a traditional Mexican dish, made healthier by roasting the poblano chilies rather than frying them in an egg batter, and is lightened up with the addition of black beans with an easy homemade rancheros sauce.
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. 😉 Typically they are battered and fried, oozing with cheese, and often greasy and heavy, dripping with fat and calories. This lightened up Roasted Chile Relleno recipe calls for roasting, not frying, with the addition of cholesterol-lowering black beans instead of using all cheese.
I’ve even included a vegan version if you want to eliminate the dairy all together which surprisingly got a huge thumbs up from my husband as well. The nice thing is you can make some vegan, some with cheese and even “beef” some up with meat for heartier eaters. Keep in mind, this is NOT a traditional recipe by any means, but a healthier take on Chiles Rellenos. OK??? 😉
But what I love MOST about this recipe, is the sheet-pan roasting method, where the peppers are roasted, along with the Salsa Ranchero Sauce ingredients. It saves a huge step. So easy, and much quicker than traditional Chiles Rellenos while being much lighter and super delicious!
Roasted Chile Relleno! | 45-second video!
What are chiles rellenos made of?
Essentially, Chilies Rellenos are a traditional Mexican dish made from whole poblano chilies that are stuffed with cheese, battered in an egg batter and fried until golden brown and the cheese is melty, and served with Rancheros Sauce.
How to make “healthier” Roasted Chile Relleno:
- Roast the poblanos and the ranchero sauce ingredients on a sheet pan.
- Once the chilies are roasted, slit them vertically and stuff with a mixture of cheese ( or vegan ricotta) and black beans.
- Blend the rancheros sauce ingredients.
- Bake the stuffed peppers with the sauce in a baking dish.
TIPS:
- 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 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.
- 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.
- Two products that come in handy at home- that I try to always keep in my pantry: Tomato Paste in a tube– because so rarely do we use the whole can, and the rest often goes to waste. And seasoned Black Beans- a faster way to add more flavor to meals- these have onion, garlic and green chilies in with them.
Here Poblanos are stuffed with a black bean and cheese mixture and placed over the ranchero sauce in an extra-large baking dish. These poblanos are HUGE by the way. One is one serving.
Here below is the vegan version in a mini cast iron skillet. My point being, you can bake them all together, or separately if you choose. This way it’s easy to adapt them for vegans and non-vegans.
This vegan version is made with a combination of black beans and herbed tofu ricotta – it’s really flavorful!
Or bake them all together in a large skillet until golden brown.
Keep them lean like you see below or add melty cheese to the top, up to you!
Even the bean and cheese stuffed chilies are relatively low in calories when made this way.
MEAT: If cooking for mixed households 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.
The Roasted Salsa Ranchero Sauce is really yummy and flavorful too- use it with enchiladas or Mexican Pizza or in this Enchilada Casserole!
What to eat with Chile Rellenos!
- Mexican Slaw with Cilantro and Lime
- Cilantro Lime Rice
- Killer Guac (three ways!)
- Mexican Street Corn ( Elotes!)
- Hibiscus Margaritas with Ginger and Lime
- Mexican Papaya Salad
- 35 Fresh and Tasty Mexican Recipes!
A delicious and healthy Sunday Supper, full of great flavor without the added fat and calories! Give it a whirl and rate it below!
Have a beautiful fall weekend!
Sylvia
Print
Roasted Chiles Rellenos with Black beans
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 4
- Category: Main - GF & Vegan Adaptable
- Method: Roasted
- Cuisine: Mexican
Description
A healthy, vegan adaptable, Roasted Chile Relleno Recipe – that is lightened up with the addition of black beans. Simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients – all baked together on one sheet-pan – saving a step!
Ingredients
- 4–6 extra-large poblano peppers, leave whole with stems on. (see notes)
- 6 ripe, medium tomatoes, ( roma, or vine-ripened)
- 6 fat garlic cloves
- one large onion, sliced into ½ inch wedges or slices
- 2 small jalapeños
- 2 tablespoons olive oil
FILLING:
- 14 ounce can black beans, drained and rinsed -seasoned (see notes) or Cuban Style are nice
- 6 ounces grated jack cheese or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta )
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)
- ¼ 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
- READ DIRECTIONS ALL THE WAY THROUGH
- Preheat oven to 45oF
- ROAST Poblanos and Sauce ingredients: Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, making sure they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise continue roasting with the tomatoes and onions another 15-20 minutes, until peppers and onions are tender and tomatoes are juicy.
- In the meantime make the filling: Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
- When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
- Add ⅓ of the onions, chopping them up, and add into the 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, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
- STUFF 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. Pasillo peppers have thick skin and should be peeled. In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about 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 rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
- Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
- Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.
Notes
If you have an electric oven, or your oven runs hot, lower heat to 425F
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 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.
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 to some while keeping others vegan or vegetarian. If adding meat, this Mexican Turkey chorizo is nice, as well as cooked shredded Chicken Carnitas.
Keywords: chilies rellenos, healthy chilies rellenos, chilies rellenos recipe, vegan chilies rellenos, baked chilies rellenos, chilies rellenos healthy
Thank you for the recipe. It is excellent. I used only one jalapeno for the sauce, and it’s a good thing, because it was plenty spicy still. The only ingredient I didn’t use was the pumpkin seeds – I forgot to buy them. I made the traditional chiles rellenos many years ago and vowed to never make them again, they were such a pain the butt!! This recipe is way less work and very tasty!
★★★★★
Great to hear!
Just made this tonight with the herbed tofu ricotta instead of cheese as we are plant based, and wow this was a knockout! The sauce was so good! Thank you for the lovely recipes with plant based options 🙂
★★★★★
Delicious! My family loved it. I would add more jalapeno but my family liked it at the moderate level it is. I added fried ground beef to the filling.
★★★★★
This recipe is AMAZING!!!! Packed with delicious flavors. I opted to fire roast the poblano peppers and added Trader Joe’s Soyrizo to the filling. It was so good my husband wanted seconds and I am NOT a good cook! It was a big win.
★★★★★
Love it Shelley!
So delicious! It did take a while to make but it was so worth it!
★★★★★
Yes, a few steps but glad it worked for you Abbi. 🙂
I never leave comments, but this recipe was so good that I’m leaving a comment! This is one of my favorite restaurant dishes and had no idea I could make an even better version at home. I accidentally made this extremely spicy because I keep forgetting I currently have very hot hatch chili power but it was still SO GOOD. The sauce is perfect and I already plan to try it with enchiladas filled with the roasted poblanos.
★★★★★
I’ve made these 3 times now and they are fabulous. The second time, I added quinoa to the filling. I wondered about preparation. Could I roast everything the day before so all I have to do the day of is bake the stuffed pepper? Will they get soggy if they are assembled 24 hours before cooking?
★★★★★
I think you could make all of it ahead! They should be fine!
I’m not sure what you mean about Poblano vs Pasilla. My mom would always complain that poblanos are often mislabeled as pasillas at American grocery stores, but pasilla is a dried pepper (for any also confused). Perhaps you mean Anaheim? 🙂
★★★★
Hey Kristen you are right. AND here in many grocery stores, they sometimes label fresh green chilies as Pasillas. I’ve also seen Poblanos labeled as pasillas!
I made these, in place of the cheese I crumbled a thawed beyond burger. It was phenomenal!! Next time I make it I will try it with the vegan cheese, I’m sure it would be amazing. Although I can’t imagine how it could be more tasty! I’ve never made ranchero sauce, and it added such deliciousness to it!
★★★★★
great chilli rellanos recipe – very tasty, not too heavy (like many restaurant recipes are). Sauce especially tasty. mmmmmmm
★★★★★
Sylvia, thank you for sharing this wonderful, healthy recipe! The roasted vegetables add a lot to the flavor. I have made it twice, doubling it, and my Husband loves it! It also freezes well.
Margaret do you freeze the peppers with the sauce? Or without? Also, how do you reheat it microwave or toaster oven? What temperature? Please & thank you! Excited to make this!!
Jenna, I apologize I didn’t see your questions. I freeze it all together well wrapped to avoid freezer burn. After it is thawed, I reheat a serving in the microwave. It will also freeze well in small portions. I have shared it with friends who really liked it. The toasted pumpkin seeds are a pretty and delicious adornment.
Brown rice is a good side dish.
This recipe is beyond delicious! I’ve made it twice and it was perfection both times… and enjoyed by my 5-yr-old and 1 1/2-yr-old. The sauce is SO GOOD!
★★★★★
Thanks so much!
Yum!! Those came out delicious. I had to make the sauce 3 times though.. the first time I added 2 tablespoons of cumin instead of 2 teaspoons.. yuck and not salvageable. The second time I burnt the veggies while roasting them 🙄 but the third time was a charm! I served the peppers with rice and both my husband and I enjoyed them. Thank you for this great recipe!
★★★★★
Sorry about that- but wow, you persevered though! I’m impressed!
I was on a mission 😂
We also loved this! Added some cream cheese to the filling and like that. The sauce was a bit spicy for us, so we might halve the jalapeños next time.
Sorry about that!
Ummm this was amazing! I love chile rellenos and this healthier version is incredible. Downside is the fried restaurant version is probably ruined for me now after eating these. For my stuffing I used sunflower seeds, black beans, diced firm tofu, italian farro, and pepper jack cheese. The pepper jack was a little overkill as the heat from the poblanos and sauce was probably enough. I also added to the stuffing salt, cumin, coriander, ground garlic, and Chile powder. I followed the recipe otherwise and again, these really turned out amazing!! Definitely check on the roasting veg as suggested because everything finished cooking at different times for me. Cant wait to make these again.
★★★★★
Love it, thanks Kris!
I rarely rate recipes, but this one is SO delicious, that I had to! It’s wonderful. I’ve been enjoying lots of your recipes but this is my favorite. Thank you!
★★★★★
Thanks so much Elisa- appreciate this!
Fried Rellenos are SO much work and I used to make them in a two day process. This is much tastier and healthier. The salsa is great!
★★★★★
Awesome 🙌 Great to hear and glad you enjoyed this!
This was a delicious dish that I paired with your cilantro lime rice and strawberry margaritas. I made the tofu/bean filling for half of the peppers and shredded pork with black beans for the meat lovers. Everyone was satisfied! Thank you for your wonderful recipes! You are truly talented and creative.
★★★★★
Thanks Doreen- glad it turned out for you! 🙌
I loved this so much! It’s very tasty and was better than what I get at my favorite Mexican restaurant! Even the two non-vegetarians in our hose loved it.
★★★★★
Awesome Diane!
This was delicious! Thanks for the great recipe. My kids and husband loved it.
★★★★★
Awesome, great to hear Clancy! 🙌
Everyone loved it! I was apprehensive since Rellanos are traditionall battened and fried but these were delectable and packed with flavor, from all those roasted veggies. Made the rice too. Will definitely make again.
★★★★★
Thanks so much- Glad you enjoyed!
This is a superb recipe – our whole family loved it. Be sure to make the Cilantro Lime rice with it; they are a perfect combination. The only mistake I made was that I put too little sauce at the bottom of the baking dish and too much on top of the peppers. Next time I will get the ratio better so you can really see the gorgeous peppers when they come out of the oven. These make great leftover too — in fact, I think it may have been even better the next day when the stuffing inside the pepper firmed up and the sauce’s spices settled. Another winning recipe from Feasting at Home!
★★★★★
Awesome Lindsay- glad you liked it! 🙌
I haven’t made this yet, but I’ve been on a lot of your recipes recently. I made your Szechuan tofu (amazing!) and have been really excited to see how you cook for multiple styles of eater. My kids, husband, and I are all vegan, but our extended family is not. I’m looking forward to making this for our larger family gatherings to accommodate their meat/cheese eating preferences!
Let me know how it goes!
OMG! I just made the Chiles Rellenos! They are amazing! Making them was very easy and the flavor is phenomenal.
Awesome, thanks, great to hear! 🙌
My husband loves this recipe! It is excellent.
★★★★★
We made the vegan version of this and it was fantastic!! Thank you for such a wonderful recipe!! We will definitely make it again!!! The homemade ranchero sauce was fabulous and made the dish extra special.
★★★★★
Thanks so much and so happy you liked it! 👏
I have been craving this recipe for over a week now! Thank you so much for posting it! I’m in a home of incredibly picky eaters and for once I’m glad they won’t eat my cooking. More for me!
★★★★★
Haha! Perfect!
Me and my husband are trying to go meatless. This is the first recipe we tried. Whenever he voluntarily replies he likes it that makes my work worth all the effort. The Chile rellanos were delicious. We loved the sauce. I substituted the beans for a rice and mushroom mix. We will be making this again! Thank you for the recipe.
★★★★★
Great to hear- thanks Teri!
new to your site. Go girl. now Im a really good home cook was a friend of James ,Jimmy , Beard. bin cooking for 70 years ,,,you have amazed me as I read your recipes. these stuffed poblanos look great. mine are stuffed with mozzarella and skinny strips sorta close the slit like shoe laces served on a pool of red sauce flavored with oregano. den a splash of sauce on da toe ,,,I never slit all da way down so filling doesn’t get out and at the stem end slit from left to wright or rite ta left. ha ha ,,and cut seed attached area and carefully remove seed ball I like stem and top intact great for presentation ,,can also stuff wit a pulled pork shrimp or Lamb. Again go go girl James Beard woulda loved your stile I DO
★★★★★
You are so sweet Josheph- really appreciate this and you. Would loved to have met Jimmy. 🙂
I made this with a date, for a date night dinner in, and it was fantastic! We both absolutely loved it. Easy and fun to make together.
We added small frozen shrimp to the bean and cheese filling. And used Cotija cheese as well.
It was such a hit that we both made it again the following night.
★★★★★