Pan-Roasted Chile Rellenos with Roasted Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Mild poblano peppers stuffed with melted cheese, pan-roasted until blistered and served with a smoky roasted tomato sauce. This mexican-inspired vegetarian (vegetarian) ready in about 55 minutes blends large poblano peppers, olive oil, medium roma tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 450°F. Place 5 roma tomatoes and 3 garlic cloves on a baking sheet and roast for 20 minutes until softened and slightly blackened.
  2. Step 2: While tomatoes roast, char 4 large poblano peppers directly over an open flame or under a broiler, turning occasionally until skins are blackened and blistered about 10 minutes. Place in a bowl and cover with plastic wrap for 10 minutes to steam.
  3. Step 3: Once cooled, peel off charred skin carefully, keep stems intact. Make a lengthwise slit in each pepper and remove seeds.
  4. Step 4: Stuff each pepper with 2 oz sliced queso fresco or Monterey Jack cheese, then gently fold closed.
  5. Step 5: Heat 3 tbsp olive oil in a large skillet over medium heat. Pan-roast stuffed peppers for 4-5 minutes per side until cheese is melted and peppers are tender with golden spots.
  6. Step 6: In a blender, combine roasted tomatoes, garlic, 1/2 cup chopped yellow onion, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
  7. Step 7: Pour sauce into a small saucepan and simmer over low heat for 5 minutes to meld flavors.
  8. Step 8: Serve the stuffed poblano peppers drizzled with the roasted tomato sauce and sprinkled with 2 tbsp fresh chopped cilantro.

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Frequently asked questions

How long does Pan-Roasted Chile Rellenos with Roasted Tomato Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Chile Rellenos with Roasted Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Chile Rellenos with Roasted Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chile Rellenos with Roasted Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Chile Rellenos with Roasted Tomato Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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