Baked Chile Relleno Recipe (Print Version)

# Ingredients:

→ For the Peppers

01 - 6 fresh poblano peppers

→ For the Filling

02 - Two 4-ounce cans of chopped green chiles
03 - 1/2 cup of sweet corn kernels (use canned, fresh off the cob, or thawed frozen)
04 - 1/4 teaspoon of kosher salt
05 - 1/4 teaspoon of ground cumin
06 - 1 1/2 cups of shredded Chihuahua cheese (mozzarella works great too)

→ For the Sauce

07 - 1 1/2 to 2 cups of ranchero sauce (or your favorite salsa)

→ Toppings & Garnish

08 - Crumbled cotija cheese for sprinkling
09 - Fresh Roma tomatoes, diced
10 - A generous dollop of sour cream
11 - Fresh cilantro leaves, roughly chopped

# Instructions:

01 - Move your oven rack to the highest position, right under the broiler, and crank the broiler to high heat. Lay the poblano peppers on a foil-lined baking sheet (the foil makes cleanup a breeze) and let them broil for about 5 minutes per side. You want the skins nice and blistered with plenty of charred spots.
02 - Pull the baking sheet out and quickly cover the peppers with another sheet of foil or plastic wrap to seal in all that heat. Let them sit and steam for about 5 minutes - this helps loosen the skin so it practically falls off.
03 - While the peppers are steaming, adjust your oven temperature to 350°F and let it preheat.
04 - Once the peppers have cooled slightly, use your fingers to gently rub away the charred skin. Don't worry about getting every last bit - a few dark spots add character and flavor.
05 - Carefully slice a lengthwise opening down the center of each pepper using a sharp knife. If you're heat-sensitive, go ahead and scoop out some of the seeds now. Personally, I keep them in since poblanos are usually pretty mild, but it's totally up to your taste.
06 - Spread your ranchero sauce evenly across the bottom of a 9x13-inch baking dish, then arrange the poblano peppers on top in a single layer. Make sure they're not crowded or overlapping.
07 - In a medium mixing bowl, toss together the chopped green chiles, corn kernels, salt, and cumin until everything's well combined. Gently open each pepper and spoon the corn mixture inside, then pack in as much shredded cheese as you can fit.
08 - Slide the dish into your preheated oven and bake for about 15 minutes, or until the cheese is melted, bubbly, and starting to turn golden around the edges.
09 - Once they're out of the oven, shower them with crumbled cotija cheese, scatter fresh diced tomatoes on top, add a spoonful of cool sour cream, and finish with a handful of chopped cilantro. Serve immediately while they're hot!

# Notes:

01 - The ranchero sauce isn't mandatory - you can skip it entirely if you prefer. Just give your baking dish a quick spray with cooking oil to prevent sticking. Feel free to substitute with any cooked salsa you love, like a smoky roasted tomato version or even enchilada sauce.
02 - Leftovers will stay fresh in a sealed container in your refrigerator for up to 4 days.
03 - To reheat, pop them in the microwave for 1-2 minutes, or warm them in a 350°F oven for 10-15 minutes until they're hot and the cheese is bubbly again.

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