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.

Homemade Red Chile Sauce: For a more authentic taste, consider making your own red chile sauce using dried red chiles, garlic, onions, and seasonings.

Make It Ahead: You can assemble the dish ahead of time and refrigerate it. Just add a few extra minutes to the baking time when cooking from cold.

Serving Suggestions: Pair with Mexican rice, refried beans, or a fresh salad for a complete meal. Garnish with fresh cilantro, sour cream, or a squeeze of lime for extra flavor.

Extra Crunch: For even crispier tortillas, bake them separately on a sheet pan and add them to the dish just before serving.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 350 kcal | Protein: 18 g | Carbohydrates: 25 g | Fiber: 4 g | Sugars: 4 g | Fat: 20 g | Saturated Fat: 10 g | Cholesterol: 50 mg | Sodium: 750 mg

Frequently Asked Questions:

Can I use fresh chiles instead of roasted ones?

Yes, you can use fresh chiles, but roasting them adds a smoky flavor that enhances the dish.

To roast, simply place the chiles under a broiler or over an open flame until the skin blisters, then peel and deseed.

What can I use if I don’t have Oaxaca cheese?

If Oaxaca cheese is unavailable, Monterey Jack, mozzarella, or a combination of both can be great substitutes for a similar melt and creamy texture.

Can I make this recipe ahead of time?

Yes, you can assemble Naked Rellenos ahead of time and store it in the refrigerator.

When ready to cook, simply bake as directed, adding a few extra minutes to the baking time if the dish is cold.

How can I make the dish spicier?

For a spicier kick, add diced jalapeños or a sprinkle of chili flakes to the red chile sauce, or use a hotter variety of green chiles, such as serrano or poblano.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are ideal for that crispy texture, you can use flour tortillas if you prefer.

Keep in mind, the flour tortillas won’t get as crispy as corn, but they’ll still add a nice soft base.

Can I use frozen chiles for this recipe?

Yes, frozen roasted chiles work great for this recipe.

Simply thaw them before using and remove any seeds and skin if needed.

They retain their flavor and texture after freezing.

How do I make my own red chile sauce?

To make homemade red chile sauce, blend dried red chiles (such as New Mexico or Guajillo), garlic, onions, and seasonings with water or broth.

Simmer the mixture to bring out the flavors and then strain it for a smooth sauce.

Can I make this recipe vegetarian?

Absolutely! This dish is already vegetarian as long as you skip the meat.

You can add additional vegetables, such as sautéed onions, zucchini, or mushrooms, for more flavor and texture.

How do I make the tortillas crispy?

To get crispy tortillas, brush them lightly with olive oil and bake them in the oven until golden before adding them to the dish.

You can also cut them into strips and fry them for extra crunch.

What can I serve with Naked Rellenos?

Naked Rellenos pairs well with Mexican rice, refried beans, or a side of fresh guacamole and salsa.

A simple salad with lime dressing also complements the richness of the cheese and chile sauce.