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**Baked Chili Rellenos: A Delicious and Easy Twist on a Classic Mexican Dish**
If you love Mexican cuisine, you’ve likely enjoyed the classic **chile relleno** — a flavorful dish made with large, roasted chili peppers stuffed with cheese or meat, coated in batter, and deep-fried to golden perfection. While the fried version is undeniably delicious, a **baked chile relleno** is an equally tempting and much lighter alternative that still delivers on flavor, making it an excellent choice for anyone looking for a healthier, fuss-free version of this beloved dish.
In this article, we’ll guide you through the process of making **baked chili rellenos**, a simple yet delicious dish that brings together roasted peppers, cheese, and savory seasonings with minimal effort. Whether you’re preparing a weeknight meal or hosting a gathering, these baked chili rellenos will surely become a crowd favorite.
### Why You’ll Love Baked Chili Rellenos:
– **Lighter Alternative**: Instead of frying, these chili rellenos are baked, making them a healthier choice without sacrificing flavor.
– **Simple Ingredients**: The recipe uses a handful of accessible ingredients, making it easy to prepare without too much fuss.
– **Vegetarian-Friendly**: This version is perfect for vegetarians, but you can always add ground beef, chicken, or chorizo if you prefer a meat-filled option.
– **Customizable**: You can easily adjust the filling, toppings, and seasoning to suit your taste preferences.
### Ingredients You’ll Need:
For this baked chili relleno recipe, you will need the following ingredients:
#### For the Chili Rellenos:
– 6 **Poblano peppers** (or large Anaheim peppers)
– 1 1/2 cups **shredded cheese** (cheddar, Monterey Jack, or a blend of your favorites)
– 1/2 cup **crumbled queso fresco** (optional for added creaminess)
– 1/2 cup **chopped onion** (optional)
– 1/2 teaspoon **garlic powder**
– 1/2 teaspoon **ground cumin**
– 1/2 teaspoon **chili powder** (for an extra kick)
– **Salt and pepper** to taste
For the Tomato Sauce (optional):
– 1 can (14.5 oz) **diced tomatoes**
– 1/2 teaspoon **ground cumin**
– 1/4 teaspoon **chili powder**
– 1/2 teaspoon **garlic powder**
– Salt and pepper to taste
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