Baked Hatch Chili Rellenos with Sheet Pan Ranchero Sauce

Last week at Trader Joe’s, I saw a bag of hatch chilies, and I immediately thought “What can I make with these?”  The cashier actually suggested chili rellenos and I was sold.  However I didn’t want to fry the chilies.  Instead I baked them with black beans and cheese, and they were delicious.  The soft pepper jack cheese at Trader Joe’s was perfect for these peppers since the cheese became all gooey.

The roasted ranchero sauce is delicious.  I was so shocked at how this turned out.  I might have to make a variation of this for enchiladas or a roasted salsa.  The sauce probably only took 15 minutes to make aside from the actual roasting time.  I used a combination of heirloom tomatoes and vine tomatoes, but as long as they are ripe any tomato should work.

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Baked Hatch Chili Rellenos with Ranchero Sauce

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 3 -4

Ingredients

• 6 hatch chilies leave whole with stems on
• 1 can refried black beans
• 6 ounces pepper jack cheese sliced or grated

Roasted Ranchero Sauce

• 6 to matoes halved
• 6 garlic cloves
• 1 medium white onion sliced into ½ inch wedges
• 2 small jalapeños halved
• 2 tbsp olive oil
• ½ cup water
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ¼ cup fresh cilantro plus more for garnish

Instructions

• Preheat oven to 450 F
• Arrange the tomatoes, onions, garlic, and jalapeños on a sheet pan and drizzle with 1tsbp olive oil. Mix every 15 minutes for 45 minutes, until tomatoes are juicy and onions are tender.
• Arrange the hatch chilies on another sheet pan and drizzle with 1 tbsp olive oil.
• Check the chilies after 15 minutes, once tender remove. (Optional to remove the skin, it is a little thick.)
• Cut slits in the chilies and remove the seeds. Then fill with slices of cheese and black beans.
• Use and immersion blender to combine the tomatoes, onions, garlic, jalapeños, fresh cilantro, and water. Then mix in cumin, coriander, chili powder, oregano, salt, until smooth.
• In a casserole dish, pour some sauce on the bottom and then arrange the chilies with the slit faced up. Pour sauce over the slits on the chilies and then cover with cheese.
• Bake for about 15 minutes at 400 F until the cheese is melted.
• Garnish with some fresh cilantro.
• Enjoy!