Baked Chili Rellenos by Sylvia Fountaine // Feasting At Home
This week’s recipe is a special one.
I’m making these Baked Chili Rellenos for our Father’s Day celebration and, more specifically, for my dad. Recently, we went out to lunch and he tried chili rellenos for the first time. He absolutely loved them! When I came across this recipe from Sylvia Fountaine at Feasting At Home, I knew it would be the perfect dish to recreate for our family gathering.
And while we’re talking about Father’s Day, I want to take a moment to say how incredibly blessed I am by my dad. He has inspired me in countless ways throughout my life. His steady love, encouragement, wisdom, and support have shaped me into who I am today. Some of my favorite memories involve gathering around the table together, sharing meals, stories, and laughter. It feels fitting that this week’s recipe is one that celebrates both good food and someone I love deeply.
Why You’ll Love This Recipe
- A lighter, baked version of the classic chili relleno.
- Packed with roasted vegetables and rich Southwestern flavors.
- Perfect for entertaining or family gatherings.
- Make-ahead friendly for stress-free hosting.
- Beautiful presentation with surprisingly simple ingredients.
Recipe
Ingredients
Roasted Vegetables & Ranchero Sauce
- 4–6 extra-large poblano peppers, stems intact
- 6 ripe medium tomatoes, halved
- 6 garlic cloves, whole
- 1 large onion, sliced into wedges
- 2 small jalapeños, halved lengthwise
- 2 tablespoons olive oil
Black Bean Filling
- 1 (14-ounce) can black beans, drained and rinsed
- 6 ounces shredded Monterey Jack, cheddar, or queso fresco
- OR 1 cup vegan herbed tofu ricotta
- Salt and pepper to taste
- Optional: 1 teaspoon cumin and 1 teaspoon chili powder if using plain black beans
Ranchero Sauce Additions
- 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
- ¼–½ cup water or broth, as needed
For Serving
- Cilantro-lime rice
- Sour cream
- Avocado
- Hot sauce
- Toasted pumpkin seeds
- Fresh cilantro
Instructions
1. Roast the Vegetables
Preheat oven to 450°F.
Line two baking sheets with parchment paper. Place tomatoes, onions, garlic, and jalapeños on one sheet. Arrange whole poblano peppers on the second sheet.
Drizzle everything with olive oil and season with salt and pepper.
Roast for 10–15 minutes, then turn the poblanos. Remove garlic and peppers when tender. Continue roasting tomatoes and onions another 15–20 minutes until softened and caramelized.
Allow vegetables to cool slightly. Keep oven on unless baking the next day.
2. Make the Filling
In a medium bowl, combine black beans and cheese (or vegan ricotta).
Season with salt and pepper. If using plain black beans, add cumin and chili powder.
Chop one-third of the roasted onions and stir into the bean mixture.
Taste and adjust seasoning as needed.
3. Blend the Ranchero Sauce
Add remaining roasted onions, tomatoes, garlic, jalapeños, pan juices, cumin, coriander, chili powder, oregano, salt, tomato paste, cilantro, and a splash of water or broth to a blender.
Blend until smooth.
4. Prepare the Poblanos
Cut a slit lengthwise in each poblano pepper.
Carefully remove seeds under cool running water. If some skin slips off, that’s perfectly fine.
5. Assemble
Spread half of the ranchero sauce in the bottom of a greased 9×13 baking dish.
Arrange peppers slit-side up and fill with the black bean mixture.
Pour remaining sauce over the peppers. Add additional cheese if desired.
6. Bake
Cover with foil and bake at 425°F for 20–25 minutes, until heated through and melty.
Remove foil and bake another 5 minutes.
7. Serve
Top with cilantro, toasted pumpkin seeds, avocado, sour cream, or your favorite garnishes.
Notes
- Poblano peppers are generally mild, making this a family-friendly recipe.
- Leaving some of the pepper skin on is completely fine and adds rustic texture.
- The ranchero sauce can be made ahead of time and refrigerated until ready to use.
- For extra protein, consider serving adding chorizo or any meat you prefer to the filling.
- This dish reheats beautifully, making leftovers something to look forward to.
Recipe Link
Baked Chili Relleno Recipe | Feasting at Home
Serving Ideas
- Mexican rice
- Mexican-style street corn
- Fresh avocado slices or guacamole
- Fresh fruit for a refreshing contrast
- Sparkling water with lime
Nourishing Highlight: Poblano Peppers
Poblano peppers are rich in vitamin C, a nutrient that supports immune function, collagen production, and antioxidant protection. They also provide vitamin A for eye health and healthy skin, along with fiber to support digestion and satiety.
Their mild heat delivers flavor without overwhelming spice, making them a wonderful introduction to pepper-based dishes. Combined with tomatoes, onions, garlic, and black beans, this recipe creates a nutrient-dense meal filled with antioxidants, fiber, and plant-based nourishment.
Final Thoughts
One of my favorite things about food is how it connects us to the people we love. This recipe isn’t just about trying a new dish—it’s about celebrating my dad and creating another memory around the table together.
I’m looking forward to seeing what he thinks of this homemade version of a meal he recently discovered and enjoyed. No matter how it turns out, I’m grateful for the opportunity to share good food with someone who has given me so much love and support throughout my life.
Happy Father’s Day to all the dads, grandpas, mentors, and father figures who make a difference every day. ❤️
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