Classic chiles rellenos, or “stuffed chiles,” from the state of Puebla in Mexico, are a labor of love, filled, battered, fried, and served with a homemade salsa. This oven-baked version delivers a flavor-packed casserole in a fraction of the time — with no frying needed. The key ingredient is fresh poblano chiles, a dark green, meaty textured chile with rich flavor and mild to medium heat. Look for the shiny, square-shouldered chiles, as well as salty and crumbly cotija cheese, at grocery stores and Latino markets, and pick up your favorite store-bought salsa for serving. The recipe is a Yummly original created by Angela Brassinga.