Naked Rellenos are a simplified take on traditional chile rellenos, perfect for satisfying cravings without the extra work of battering and frying.
Roasted green chiles are stuffed with creamy Oaxaca cheese, smothered in bold red chile sauce, and topped with cheddar cheese for a gooey, flavorful finish.
Baked with crispy corn tortillas, this dish offers a perfect balance of smoky, spicy, and cheesy goodness—ideal for a quick yet comforting meal.
Why You’ll Love This Recipe:
People will love this Naked Rellenos recipe because it captures all the bold, comforting flavors of traditional chile rellenos without the hassle of frying or battering.
The combination of smoky roasted chiles, creamy Oaxaca cheese, and rich red chile sauce creates a satisfying, cheesy, and slightly spicy dish that’s both hearty and easy to make.
Plus, the crispy corn tortillas add a delightful crunch, making it perfect for weeknight dinners or casual gatherings.
It’s a quick, crowd-pleasing meal that feels both indulgent and comforting.
Key Ingredients:
Roasted Green Chiles: Smoky and slightly spicy, these are the heart of the dish, providing a bold, roasted flavor.
Oaxaca Cheese: Known for its creamy, melt-in-your-mouth texture, it adds a rich, cheesy filling.
Red Chile Sauce: A savory, mildly spicy sauce that enhances the overall flavor and brings a vibrant color.
Cheddar Cheese: Sharp and gooey, it creates a golden, bubbly topping.
Corn Tortillas: Brushed with olive oil, they crisp up beautifully, adding texture and a toasty, corn flavor.
Naked Rellenos Recipe
Ingredients
6 whole roasted green chiles (Hatch or Anaheim), peeled and deseeded
6 oz Oaxaca cheese, sliced or shredded
1 cup red chile sauce (store-bought or homemade)
1 cup shredded cheddar cheese
4-6 corn tortillas
1 tbsp olive oil (for brushing tortillas)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Chiles: If your chiles are frozen, thaw them and gently pat dry. Cut a slit down the side of each chile to create a pocket.
Stuff Chiles: Fill each chile with Oaxaca cheese and place them in a baking dish.
Smother with Sauce: Pour the red chile sauce evenly over the stuffed chiles.
Add Cheddar: Sprinkle the shredded cheddar cheese on top of the chiles.
Crispy Tortillas: Brush the corn tortillas with olive oil and place them around or underneath the chiles in the dish for added crunch.
Bake: Bake for 25-30 minutes, or until the cheese is bubbly and the tortillas are crispy.
Serve: Garnish with fresh cilantro or a dollop of sour cream, if desired. Serve with rice or beans for a complete meal.
Enjoy your flavorful and easy-to-make Naked Rellenos!
Notes:
Chiles Selection: Hatch, Anaheim, or Poblanos work well. Adjust the heat level based on your preference—milder for less spice, hotter for more kick.
Cheese Substitutes: If Oaxaca cheese isn’t available, Monterey Jack or mozzarella are great alternatives for a similar melty texture.