Name: Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 4-6 extra-large poblano peppers, whole with stems on; 6 ripe medium tomatoes (roma or vine-ripened), halved; 6 fat garlic cloves, whole; 1 large onion, sliced into ½ inch wedges; 2 small jalapeños, halved lengthwise; 14-ounce can black beans, drained and rinsed (Cuban style or seasoned); 6 ounces grated Monterey Jack cheese, cheddar, or Mexican queso fresco (or 1 cup vegan herbed tofu ricotta); Salt and pepper, to taste; 1 teaspoon cumin; 1 teaspoon chili powder; ⅓ of the roasted onions, chopped; ⅔ of the roasted onions (remaining after adding some to filling); All roasted tomatoes (halved); All roasted garlic cloves; All roasted jalapeños; 2 tablespoons olive oil (for roasting); 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1 tablespoon tomato paste (optional); ¼ cup fresh cilantro, plus more for garnish; ¼ to ½ cup water or broth to desired consistency; Cilantro leaves; Toasted pumpkin seeds; Sour cream (optional)

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If you’re craving a dish that bursts with vibrant flavors, textures, and just the right amount of comforting warmth, you’ve got to try this Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe. It’s a celebration of smoky roasted poblanos stuffed with a savory black bean and cheese filling, swimming in a luscious, tangy roasted tomato ranchero sauce that’s both fresh and deeply satisfying. Each bite offers a perfect balance of rich, creamy, spicy, and bright notes—a true showstopper on any table and a favorite that will have you coming back for more.

Ingredients You’ll Need

A white rectangular baking dish with handles contains four large dark green poblano peppers laid side by side. Each pepper is split open lengthwise, showing a filling made of finely shredded cheese mixed with dark-colored beans. The peppers rest on a thick, smooth orange-red sauce that fills the bottom layer of the dish, creating a vivid contrast with the dark green peppers. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things straightforward but relies on the magic each ingredient brings to the table. From smoky poblanos to the natural sweetness of roasted tomatoes, and the earthy warmth of spices, every element plays a vital role in creating harmony in flavor and texture.

Extra-large poblano peppers: These beauties form the smoky, mild-spiced vessel that holds the filling and soak up the sauce beautifully.
Ripe tomatoes (roma or vine-ripened): They roast down to sweetness and provide the juicy base for the ranchero sauce.
Garlic cloves, whole: Roasting garlic mellows its punch and infuses the sauce with deep, savory flavor.
Large onion, sliced: Adds both sweetness and body to the roasted sauce and filling mix.
Jalapeños, halved: Bring a gentle heat that balances the richness perfectly.
Olive oil: Helps everything roast to perfection and adds a velvety richness.
Black beans, canned and rinsed: The hearty, creamy protein base of the stuffing, they absorb spice and cheese effortlessly.
Grated cheese (Monterey jack, cheddar, or queso fresco): Melts into the filling lending creaminess and a little tang.
Cumin, coriander, chili powder, dried oregano: These warming spices give the sauce and filling their authentic Mexican flair.
Salt: Enhances every layer of flavor.
Tomato paste (optional): Adds richness and a deeper tomato intensity to the sauce.
Fresh cilantro: Brings a fresh, herbaceous brightness at the end and in the sauce.
Water or broth: For adjusting the sauce to the perfect pourable consistency.

How to Make Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe

Step 1: Roasting the Poblanos and Sauce Ingredients

Start by preheating your oven and lining two sheet pans with parchment. Arrange halved tomatoes, sliced onions, whole garlic cloves, and halved jalapeños on one pan, and whole poblano peppers on the other. Drizzle olive oil, sprinkle salt and pepper over everything. Roast at about 425°F, turning the poblanos halfway through. The garlic and poblanos should become tender first; keep roasting the tomatoes and onions until they’re caramelized and wonderfully juicy. This roasting step unlocks incredible depth of flavor for both the sauce and the peppers.

Step 2: Making the Filling

While your ingredients cool, mix the drained and rinsed black beans with your choice of cheese—Monterey jack, cheddar, queso fresco, or even vegan herbed tofu ricotta works beautifully here. Season with salt, pepper, and if your beans are plain, add cumin and chili powder to boost the flavor. Chop a third of the roasted onions and fold them into the bean mixture, ensuring a delicate blend of sweet roasted onion and creamy beans.

Step 3: Blending the Roasted Tomato Ranchero Sauce

Next, take the remaining roasted onions, tomatoes, garlic, jalapeños, and the pan juices and blend with cumin, coriander, chili powder, oregano, salt, tomato paste, and fresh cilantro. Add a little water or broth to achieve your preferred smooth, sauce consistency. This sauce is the soul of the dish, marrying smoky, tangy, and herbal notes into a vibrant finish.

Step 4: Preparing and Stuffing the Poblanos

Carefully slice a long slit down each poblano pepper, removing seeds gently under cold water. Don’t worry if the skin slips off a little—poblano skin is thin and some left on is just fine. In a greased 9×13 inch baking dish, spread half of the roasted tomato ranchero sauce. Nestle the peppers sauce-side up and spoon generous amounts of the bean and cheese filling inside each. Pour the remaining sauce on top, and if you love ooey-gooey cheesiness, sprinkle more cheese over everything.

Step 5: Baking to Perfection

Cover the dish with foil and bake at 425°F for 20 to 25 minutes until the filling is hot and melty. Then uncover and give it another 5 minutes in the oven to get a slight golden finish on top. The baking unites all those robust flavors and textures, making the Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe an irresistible meal.

How to Serve Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe

A black pan holds four green stuffed peppers topped with thick orange sauce and melted white cheese. Black beans and green pumpkin seeds are scattered on and around the peppers. Fresh green cilantro leaves are placed on top, adding a fresh touch. A silver spoon inside the pan reaches toward one pepper. The pan sits on a white marbled surface with soft light highlighting the textures and colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your chiles with fresh cilantro leaves and some toasted pumpkin seeds for a pleasing crunch. A dollop of sour cream or Mexican crema is the perfect creamy counterpoint to the smoky heat and tangy sauce, adding a cool finishing touch.

Side Dishes

Serve alongside fluffy Mexican rice or warm corn tortillas to soak up the delicious sauce. A fresh, crunchy salad or pickled jalapeños can add brightness and texture, balancing the richness of the chiles.

Creative Ways to Present

For a stunning presentation, layer stuffed poblanos on a platter, drizzle extra sauce artistically, and scatter handfuls of cilantro and pumpkin seeds on top. You can also create smaller bite-size chile relleno portions for fun appetizers at parties. The vibrant colors and textures will wow your guests, making this recipe a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe keeps beautifully refrigerated for up to 3 days. Store in an airtight container to preserve the sauce’s brightness and keep the peppers tender but not soggy—ready for a quick reheat after a busy day.

Freezing

You can freeze the assembled stuffed peppers with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven to maintain texture and flavors.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through to keep the filling creamy and the peppers softly tender. Avoid microwaving as it can make the peppers rubbery and sauce less vibrant.

FAQs

Can I use a different type of pepper?

Absolutely! While poblanos are traditional, you can try large Anaheim or pasilla peppers as a substitute. Just keep in mind cooking times can vary as some peppers are thinner skinned and cook faster.

Is this recipe gluten-free?

Yes! All the ingredients are naturally gluten-free, so this dish is safe for anyone avoiding gluten. Just double-check any canned or pre-packaged products to ensure no hidden gluten.

Can I make this recipe vegan?

Definitely. Swap out the cheese for a vegan herbed tofu ricotta or another favorite plant-based cheese, and you have a delicious vegan Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe with all the bold flavors intact.

How spicy is this dish?

The heat level is mild to moderate thanks to the poblano and jalapeño peppers, which are on the milder end of the chili spectrum. You can adjust the spice by using fewer jalapeños or removing the seeds for less heat.

What can I do with leftover sauce?

The roasted tomato ranchero sauce is versatile! Use it as a dipping sauce for chips, a base for tacos, or even spoon it over scrambled eggs for a flavorful breakfast twist.

Final Thoughts

There’s nothing quite like the comforting joy of making and sharing this Chile Rellenos with Roasted Tomato Ranchero Sauce Recipe. It’s a flavorful journey from smoky, roasted vegetables to a creamy, spicy filling all bathed in a vibrant sauce. I truly hope you give this recipe a whirl because it’s a wonderful addition to any meal repertoire, impresses guests effortlessly, and feels like a warm, delicious hug in food form.

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