This baked chile relleno is one of those weeknight recipes I reach for when I want something comforting but not fussy. I first baked these poblanos on a blustery autumn evening when I had a drawer full of leftover canned green chiles and a neglected bag of shredded cheese. The broiled skins blistered quickly, the peppers steamed in their own heat, and the filling — a simple mix of green chiles, corn, and spices — paired beautifully with creamy Chihuahua cheese. The result felt like an elevated version of a familiar favorite: familiar flavors with a gentler, lighter finish than the deep-fried original.

What makes this version special is the ease and reliability. Broiling the peppers gives the smoky char without extra oil, and finishing in a baking dish topped with ranchero sauce keeps everything saucy and warm. The textures are a delightful contrast: tender roasted pepper walls, bubbly melted cheese, and bursts of sweet corn. When my family tried this the first time, my partner asked me to double the batch the next week. It’s become a regular for casual dinners and holiday sides alike.

Ingredients

• 6 poblano peppers: Choose firm, glossy peppers about 4 to 5 inches long; avoid soft spots. Poblanos give a mild, rich pepper flavor with a gentle heat that becomes mellow when roasted.
• 2 (4-ounce) cans diced green chiles: Mild canned chiles add a tangy, piquant layer. I often use a well-known brand like Ortega or La Victoria for consistent heat and texture.
• 1/2 cup yellow corn: Canned, fresh, or thawed frozen corn works well; its sweetness offsets the pepper’s warmth. If using frozen, thaw and pat dry before mixing.
• 1/4 teaspoon kosher salt: Adjust to taste; kosher salt seasons more gently than table salt, so measure by volume like indicated.
• 1/4 teaspoon ground cumin: A small amount adds warmth and earthy depth without overtaking the other flavors.
• 1 batch ranchero sauce (optional, about 1 1/2 to 2 cups): Use a homemade or store-bought sauce to create a saucy base in the baking dish. Rao’s-style or a jarred salsa ranchera pair nicely.
• 1 1/2 cups shredded Chihuahua cheese: Use Chihuahua for its buttery melt; mozzarella or Monterey Jack are good substitutes. Shred from a block for the best melt and texture.
• For serving — crumbled cotija, diced Roma tomatoes, sour cream, chopped cilantro: These bright, tangy toppings balance the rich cheese and smoky pepper. Cotija adds salty crumble; fresh tomato adds acidity.

Instructions

Broil and blister the peppers: Set the oven rack directly under the broiler and preheat to high. Place the poblanos on a foil-lined baking sheet for easy cleanup. Broil about 5 minutes per side, turning with tongs, until skins are mostly blackened and blistered. Watch closely to avoid burning — timing varies by oven. Steam and loosen the skin: Remove the peppers and immediately cover loosely with foil or plastic wrap to trap steam. Let rest 5 minutes — this softens the skin and makes peeling easier without removing too much flesh. The steaming step also finishes cooking the pepper interior. Preheat and peel: Preheat oven to 350 degrees F. When cool enough to handle, rub off as much of the loose skin as possible with your fingers or a paper towel. A little char is fine; don’t over-scrub or you’ll remove flesh and flavor. Prepare and stuff: Make a small slit down one side of each pepper and remove seeds if desired. In a medium bowl, combine canned green chiles, corn, kosher salt, and ground cumin. Spoon this mixture into each pepper, then stuff with shredded Chihuahua cheese until the pepper feels full but not bursting. Arrange and bake: Pour about 1 1/2 to 2 cups ranchero sauce into a 9×13-inch baking dish if using; otherwise lightly oil the dish. Place the peppers seam-side up in a single layer. Bake at 350 degrees F for 15 minutes or until the cheese is fully melted and bubbly. Finish and garnish: Remove from oven and allow to rest 2–3 minutes. Top peppers with crumbled cotija, diced Roma tomatoes, a dollop of sour cream, and chopped cilantro. Serve warm with any reserved ranchero sauce spooned on the side.

Storage Tips

Store cooled leftovers in a shallow airtight container in the refrigerator for up to four days. If you plan to freeze, arrange individual peppers on a tray to flash-freeze, then transfer to a freezer-safe bag for up to three months. When reheating from frozen, thaw overnight in the refrigerator and reheat in a 350 degrees F oven for 15–20 minutes until heated through and cheese is bubbly. Use glass or ceramic dishes for reheating to retain even heat and avoid soggy bottoms; avoid prolonged microwave reheating which can make the cheese rubbery.

Ingredient Substitutions

If you can’t find Chihuahua cheese, substitute fresh shredded mozzarella or Monterey Jack for a similarly gooey melt. For a smoky kick, use fire-roasted canned green chiles instead of regular diced chiles. Swap canned corn for fresh kernels cut from two ears, or use thawed frozen corn; reduce added salt slightly if using salted canned corn. For a dairy-free option, use a plant-based melting cheese and a dairy-free crema; results will differ in creaminess but retain the roasted pepper character.

Serving Suggestions

Serve these peppers on a shallow bed of warm ranchero sauce with lime wedges on the side. Pair with fluffy Mexican rice, black beans, or a crisp green salad for a balanced plate. For a brunch twist, top with a fried egg and a sprinkle of smoked paprika. Garnish ideas include pickled red onions for acidity, extra cilantro for brightness, or a drizzle of chili oil for heat. These are wonderful as a main or as a colorful side for a larger spread.

Cultural Background

The classic chile relleno originates in central Mexico and traditionally features poblano peppers stuffed with cheese or meat, dipped in a fluffy egg batter, and fried. This baked interpretation preserves the poblano’s central role while offering a lighter, oven-friendly method that’s become popular in home kitchens. Regional variations include different fillings — picadillo, requesón, or shredded beef — and sauces such as tomato-based ranchero or creamy crema. The poblano’s mild heat and deep flesh make it ideal for stuffing across many Mexican and Tex-Mex households.

Seasonal Adaptations

In summer, use fresh sweet corn and peak-ripe tomatoes for brighter flavor; swap canned chiles for roasted fresh Hatch chiles if available. In colder months, canned or frozen corn keeps the dish reliable, and you can incorporate warm spices like smoked paprika or a touch more cumin. For holiday gatherings, double the batch and serve on a decorative platter with varied garnishes — pickled jalapeños for heat, avocado slices for creaminess, and microgreens for color.

Meal Prep Tips

Roast and peel the poblanos up to 24 hours ahead and keep them wrapped in the refrigerator. Prepare the chile-corn filling and shred the cheese ahead of time; assemble just before baking to preserve texture. Store prepped components separately in labeled containers: one for peppers, one for filling, and one for cheese. This makes it quick to assemble fresh peppers and bake them for dinner, or to transport to a gathering for last-minute finishing in another oven.

Try this version as a dependable, approachable take on a classic. The smoky roasted pepper, sweet corn, and melty cheese are a comforting trio that’s easy to personalize. I hope it becomes a regular in your rotation like it did in mine.