Name: Baked Chile Relleno with Green Chile and Corn Filling Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 6 poblano peppers; 2 (4-ounce) cans diced green chiles; ½ cup yellow corn (canned, fresh, or frozen and thawed); ¼ teaspoon kosher salt; ¼ teaspoon ground cumin; 1 ½ cups shredded Chihuahua cheese or other melty cheese like mozzarella; 1 batch ranchero sauce (about 1 ½ – 2 cups, optional but recommended); Crumbled cotija cheese; Diced Roma tomatoes; Sour cream; Chopped cilantro

Jump to Recipe· 4.4 from 26 reviews

There is something truly comforting and vibrant about this Baked Chile Relleno with Green Chile and Corn Filling Recipe, a fresh twist on the classic Mexican dish that lovingly combines smoky poblano peppers stuffed with a delightful mixture of green chiles, sweet corn, and melty cheese. The magic of this dish lies in its balance of flavors—the gentle heat from the chiles, the sweetness from the corn, and the richness of cheese—baked to perfection in a zesty ranchero sauce. It’s an inviting meal that’s perfect for family dinners or a cozy gathering, offering a healthier alternative to traditional fried chile rellenos without sacrificing any of the soul-soothing goodness.

Ingredients You’ll Need

The image shows a collection of fresh dark green poblano peppers spread over a white marbled surface. Surrounding the peppers are four small white bowls: one filled with grated white cheese, one with yellow corn kernels, one containing a chunky green salsa, and one with an orange-colored sauce that is smooth in texture. There is also a tiny white bowl with salt and a brown spice mix side-by-side. The overall setting highlights the bright colors and fresh textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that come together beautifully to create layers of flavor and texture. Each component plays an essential role—whether it’s adding spice, sweetness, or creaminess—making the dish both colorful and delicious.

6 poblano peppers: The star of the show, these mild peppers have a lovely smoky flavor once roasted and blackened.
2 (4-ounce) cans diced green chiles: Adds heat and depth, perfectly complementing the mild poblanos.
½ cup yellow corn (canned, fresh, or frozen and thawed): Offers natural sweetness and a burst of texture within the filling.
¼ teaspoon kosher salt: Enhances all the flavors without overpowering.
¼ teaspoon ground cumin: Provides earthiness and a gentle warmth that blends well with the chiles.
1 batch ranchero sauce (optional): A vibrant tomato-based sauce that acts as a cozy bed for the peppers while baking.
1 ½ cups shredded Chihuahua cheese (or mozzarella): Melts beautifully, creating a gooey, irresistible filling.
Crumbled cotija cheese (for serving): Adds a salty, crumbly contrast as a topping.
Diced Roma tomatoes (for serving): Freshens up the dish with bright bursts of acidity.
Sour cream (for serving): Provides creaminess and a cooling balance to the spices.
Chopped cilantro (for serving): Adds freshness and an herbaceous note to finish.

How to Make Baked Chile Relleno with Green Chile and Corn Filling Recipe

Step 1: Roast the Poblanos

Start by setting your oven rack under the broiler and turning it on high. Arrange the poblano peppers on a baking sheet lined with foil for easy clean-up. Broil them for about 5 minutes per side until their skins are blackened and blistered. This charring process imparts the signature smoky flavor while softening the peppers for easy peeling.

Step 2: Steam and Peel

Once roasted, remove the peppers from the oven and cover them loosely with foil or plastic wrap to trap the steam. Letting them rest for 5 minutes helps loosen the skin. After steaming, gently peel away as much of the blackened skin as possible. This step is key for a smooth, tender pepper that will beautifully cradle the filling.

Step 3: Prepare the Filling

In a medium bowl, mix diced green chiles, yellow corn, kosher salt, and ground cumin. This combination blends the mildly spicy with sweet, accented by the earthy cumin—a filling that promises wonderful contrast.

Step 4: Stuff the Peppers

Cut a small slit down the middle of each pepper, carefully removing seeds if you want to reduce spiciness. Spoon the green chile and corn filling inside, then add a generous amount of shredded Chihuahua cheese. The melted cheese holds everything together and adds creamy richness to every bite.

Step 5: Assemble and Bake

Pour ranchero sauce into a 9×13-inch baking dish as a flavorful base. Arrange the stuffed peppers in a single layer on top of the sauce without overlapping. Bake at 350ºF for 15 minutes, until the cheese is bubbly and melted. This step melds all the ingredients into a cohesive, irresistible dish.

How to Serve Baked Chile Relleno with Green Chile and Corn Filling Recipe

A white rectangular baking dish filled with six large roasted green peppers, topped with melted white cheese that covers most of each pepper. The peppers have some charred black marks and are placed over a reddish-brown sauce layer in the dish. Scattered on top are small red diced tomato pieces and crumbled white cheese, along with fresh green cilantro leaves adding color contrast. The edges of the baking dish show baked sauce residue with a slightly caramelized texture. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your baked chile relleno with crumbled cotija cheese, which adds a salty element that contrasts beautifully with the creamy cheese inside. Fresh diced Roma tomatoes lend juiciness and brightness, while a dollop of sour cream provides cool balance. A sprinkle of chopped cilantro completes the presentation with an herbal freshness that will delight the senses.

Side Dishes

This dish pairs wonderfully with fluffy Mexican rice or a simple green salad dressed in lime vinaigrette. You could also serve it alongside black beans or refried beans for a hearty, well-rounded meal that plays beautifully with the flavors in the baked chile relleno.

Creative Ways to Present

For entertaining, serve individual stuffed peppers on warm plates with a drizzle of extra ranchero sauce and a lime wedge on the side. You can also turn the filling into a hearty dip by chopping baked peppers and mixing them with cheese and sauce—great for tortilla chips or as a taco topping.

Make Ahead and Storage

Storing Leftovers

Store any leftover baked chile relleno in an airtight container in the refrigerator for up to 3 days. Keeping them covered in the ranchero sauce helps maintain moisture and keeps the peppers tender.

Freezing

You can freeze baked chile rellenos by placing them in a freezer-safe container or wrapping tightly with foil and plastic wrap. They will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain their texture and flavor.

Reheating

Reheat leftovers in an oven at 350ºF for 10-15 minutes until warmed through and the cheese is bubbly again. Avoid microwaving if possible, as it can make the peppers rubbery and the sauce watery.

FAQs

Can I use a different type of pepper for this recipe?

Absolutely! While poblano peppers are traditional and provide the perfect balance of mild spice and smokiness, you can experiment with other peppers like Anaheim or even bell peppers if you prefer less heat.

Is it necessary to peel the roasted peppers?

Peeling the peppers after roasting improves the texture and removes the bitter, tough skin. It makes the final dish smoother and more enjoyable, but if you prefer a rustic feel, you can leave some skin on.

Can I make the ranchero sauce from scratch?

Yes, making your own ranchero sauce enhances freshness and control over flavors. Use ripe tomatoes, onions, garlic, jalapeños, and seasonings blended together and simmered until rich. Store-bought sauce works well too for convenience.

How spicy is this Baked Chile Relleno with Green Chile and Corn Filling Recipe?

It’s mild to moderately spicy depending on the chiles used and whether you remove the seeds. Poblanos are typically mild, and the green chiles add flavor without overwhelming heat, making it approachable for most palates.

Can I prepare this recipe vegan?

You can go vegan by swapping out the cheese for plant-based alternatives and ensuring your ranchero sauce is free from animal products. The peppers and filling will still shine with those vibrant flavors.

Final Thoughts

This Baked Chile Relleno with Green Chile and Corn Filling Recipe is one of those dishes that effortlessly brings warmth, flavor, and a little bit of fiesta to your table. It’s easy enough for weeknight dinners but special enough to share with friends and family. I genuinely encourage you to try it and make it your own—trust me, once you have that first cheesy, roasted pepper bite, you’ll be hooked!