Baked Chili Rellanos Recipe for HCG Phase 3

The recipe for this baked chili relleno is easy to make, and it’s a great way to get your protein in.

The easy baked chile relleno recipe is a simple and easy to make dish that’s perfect for dinner. It’s also low in carbs, which makes it great for the HCG Phase 3 diet.


Cheese Baked Chili Rellanos Recipe for HCG Phase 3

I like excellent Mexican cuisine, and one of my favorite restaurant dishes is Chili Rellanos. I searched for the perfect mix of three cheeses while testing and developing this recipe, and the result is a wonderful green chili sauce that perfectly reflects the mild chili taste of fresh Anaheim chilies. I was blown away by how wonderful they were. Chili Rellanos are a wonderful HCG Phase 3 recipe that may be served as a main dish or as a side dish with your favorite Mexican-style HCG Phase 3 meals.

To be honest, the bar is set fairly high these days when I go out to eat at a restaurant. I prefer my own cooking most of the time, and restaurant Chili Rellanos are often hit or miss for me. Most restaurant or traditional chili rellanos are fried after being coated in egg and flour, making them greasy and unhealthy.

I came up with this fast and simple baked chili rellano recipe for HCG Phase 3 after looking for a solution and the ideal chili rellano that captures all of the ingredients I love without the oil and gluten. It just takes minutes to prepare and 25 minutes in the oven to make a delectable HCG Phase 3 approved dish for your HCG Diet. It’s prepared with all the fixings, including fresh guacamole and cilantro, and it’s a great low carb Phase 3 meal when paired with a side of Shirataki rice, Cabbage rice, or my Cilantro Lime Spinach.

Oh, yeah, not only did I really enjoy the cheesy version, but I also utilized this recipe as the foundation for two additional very wonderful Chili Rellano dishes in the days that followed (HCG Phase 3 approved). Also, be sure to try my Barbacoa Beef Stuffed Chili Rellanos and Pork Chili Verde Stuffed Chili Rellanos! It’s difficult to put into words how wonderful these are. Now it’s time to cook! Take pleasure in the recipe.

HCG Phase 3 Recipe: Baked Chili Rellano


4 Anaheim or Pasillas chiles, bigChili Rellano Recipe for HCG Phase 3

2 quarts of cheese (blend of cheddar, monterey jack, and cotija cheeses)

Rellano Chili Sauce


1/2 cup mashed tomatoes

1 can green chilies, diced

1 tablespoon of chicken broth

1 tblsp oregano (oregano)

2 garlic cloves, smashed and minced

a quarter teaspoon of garlic powder

1/2 cup diced onions


Remove the skins from the chile rellanos after they have been roasted (grill or broil technique). Open chilies by slicing them along the center and filling them. Fill each chili half-way with the cheese mixture, saving some for the topping. Turn the filled side of the chili rellanos over. Preheat oven to 375 degrees Fahrenheit. To make the sauce, mix all ingredients in a small saucepan, bring to a boil, then lower heat to low and let to simmer for 10 minutes to allow flavors to blend. Pour the sauce over the rellanos, top with the remaining cheese, and bake for 25 minutes, or until the sauce is gently browned and bubbling.

It serves 4 people.

Serve with fresh guacamole, sour cream, fresh tomato, chopped cilantro, and green onions as a garnish.


The anaheim chile relleno is a type of chili that has been stuffed with cheese. It is made from Anaheim chiles, eggs, cheddar cheese, and bread crumbs.

Related Tags

  • microwave chile relleno casserole
  • the kitchen chili relleno recipe
  • chile relleno spicy level
  • reheating chile relleno
  • chile relleno variations

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.