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Baked Hatch Chili Rellenos with Ranchero Sauce

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 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!