Ingredients
This recipe uses a short list of pantry-friendly ingredients. Here is everything you need:
- 4 large Anaheim or Pasilla (poblano) chiles
- 2 cups shredded cheese, such as cheddar, Monterey Jack, and cotija
- ½ cup crushed tomatoes
- 1 can (4 oz) diced green chiles
- ¼ cup chicken broth
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- ½ teaspoon garlic powder
- ½ cup diced onion
- Salt and black pepper, to taste
- 1 tablespoon olive oil or nonstick cooking spray, for greasing the baking dish
Ingredient Notes and Smart Substitutions
The peppers. Large Anaheim or pasilla chiles are the best choice because they are sturdy, easy to stuff, and hold their shape well during baking. In the United States, fresh pasilla chiles are often sold under the name poblano, so either label works. Poblanos tend to have a deeper, earthier flavor with mild to medium heat, while Anaheim chiles are slightly sweeter and gentler. Look for peppers that are wide, straight, and smooth, with firm skin and no soft spots. Straighter peppers are easier to roast evenly and much easier to fill.
The cheese. A mix of cheeses gives the best result. Monterey Jack melts beautifully and creates that stretchy, gooey texture. Cheddar adds sharpness and color. Cotija brings a salty, crumbly, traditional Mexican flavor. If you cannot find cotija, a little feta or Parmesan can stand in for the salty note, and Oaxaca cheese or pepper jack are excellent alternatives for melting. For the best texture, shred your own cheese from a block, since pre-shredded cheese often contains anti-caking agents that can keep it from melting smoothly.
The sauce. Crushed tomatoes and canned diced green chiles create a bright, savory base. Chicken broth thins the sauce slightly and adds depth, but vegetable broth works perfectly for a vegetarian version. Dried oregano, garlic, garlic powder, and onion round out the flavor. If you prefer more heat, add a pinch of chili flakes or a diced jalapeño to the sauce.
Instructions
Preheat your broiler. Arrange the Anaheim or pasilla chiles on a baking sheet and broil, turning occasionally, until the skins are blistered and blackened on all sides. This usually takes 10 to 15 minutes depending on your broiler. You can also roast the peppers directly over a gas flame, turning carefully with tongs. An outdoor grill works wonderfully too and adds an extra layer of smokiness.
Transfer the hot chiles to a heat-safe bowl and cover, or place them in a sealed heat-safe bag. Let them steam for about 10 minutes. The trapped steam loosens the charred skin from the flesh. Once the peppers are cool enough to handle, gently rub away the loosened skins with your fingers. Avoid rinsing the peppers under water, because that washes away the smoky flavor you worked to create. A few stubborn flecks of skin are perfectly fine.
Make a lengthwise slit down one side of each pepper, being careful not to cut all the way through. Keep the stems attached, since they make the peppers look beautiful and give you a handy grip. Remove the seeds and membranes if you prefer a milder flavor. Pat the peppers dry with paper towels.
Combine the shredded cheddar, Monterey Jack, and cotija in a bowl. Carefully fill each pepper with the cheese mixture, reserving about ½ cup for the topping. Gently press the openings together to help keep the filling inside. If a pepper tears, simply patch it by overlapping the edges or placing a small piece of another pepper over the hole. The sauce and cheese topping will hide any imperfections.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or nonstick cooking spray. Arrange the stuffed chiles seam-side down in a single layer. Placing the seam side down keeps the filling tucked in and helps the peppers hold their shape. A cast iron skillet, as shown in the photo, makes a gorgeous baking and serving vessel.
Place a saucepan over medium heat. Add the crushed tomatoes, diced green chiles, chicken broth, dried oregano, minced garlic, garlic powder, and diced onion. Stir well to combine.
Bring the sauce to a gentle boil, then reduce the heat to low. Simmer for about 10 minutes, stirring occasionally, until the onion begins to soften and the flavors blend together. Season with salt and black pepper to taste. If the sauce seems too thick, add a splash more broth. If it seems thin, simmer a few extra minutes to reduce it.
Carefully pour the warm tomato and green chile sauce evenly over the stuffed peppers. Use a spoon to spread it around the dish so each chile is surrounded by the flavorful sauce. Reserve a little sauce for serving if you like extra.
Sprinkle the reserved shredded cheese evenly over the chiles and sauce. This creates the delicious, bubbling melted topping as the casserole bakes.
Place the baking dish in the preheated oven and bake uncovered for about 25 minutes, or until the peppers are tender, the cheese is melted, and the sauce is bubbling around the edges. For a more golden top with those irresistible browned spots, broil for the final 1 to 2 minutes, watching carefully to prevent burning.
Remove the dish from the oven and let the chiles rest for about 5 minutes. This gives the melted cheese a chance to settle and makes serving much easier.
Spoon extra tomato and green chile sauce over each pepper and serve while hot. Garnish with fresh cilantro or parsley for a pop of color. Enjoy the tender roasted chiles, gooey cheese filling, and savory sauce in every bite.