🌶️ Recipe: Baked Chile Rellenos

By: Rabia

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: ~55 minutes
Servings: 4-6

🛒 Ingredients

  • 4-6 large poblano peppers (or Anaheim if poblanos aren’t available)

  • 2 cups shredded melting cheese (cheddar, Monterey Jack, Chihuahua or a blend)

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 can (14.5 oz) diced tomatoes or 2 cups fresh chopped

  • ½ cup chicken or vegetable broth

  • 1 teaspoon cumin

  • ½ teaspoon chili powder

  • Salt and pepper, to taste

  • Optional garnishes: chopped cilantro, sour cream, extra shredded cheese

👩‍🍳 Instructions

  1. Roast the peppers: Preheat oven broiler or set oven to ~425 °F.
    Place peppers on a baking sheet and roast until skins are blackened and blistered on all sides (~10-15 minutes).
    Transfer to a plastic bag or cover loosely and allow to steam for 5 minutes. Peel off the outer skin, make a slit down one side of each pepper, and remove seeds and membranes.

  2. Make the sauce:
    In a skillet, heat olive oil over medium. Add onion and garlic; sauté until softened (~2-3 minutes).
    Add tomatoes, broth, cumin, chili powder, salt and pepper. Simmer for ~5-7 minutes until flavors meld.

  3. Stuff the peppers:
    Fill each pepper with a generous amount of shredded cheese. Place them in a baking dish, seam side up. Pour the sauce around and over them. Sprinkle extra cheese on top if desired.

  4. Bake:
    Cover with foil and bake at ~350-375 °F for ~20-25 minutes, until cheese is melted and peppers are tender. Remove foil and bake another ~5 minutes to brown the top.

  5. Garnish & Serve:
    Top with chopped cilantro, dollops of sour cream, or extra cheese. Serve warm.

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💡 Tips & Variations

  • For meat-filled chile rellenos: Add cooked, seasoned ground beef or shredded chicken to the cheese filling.

  • Use roasted green chiles (Hatch, Anaheim) for a milder but flavorful alternative.

  • To make vegan/vegetarian: Use non-dairy “melting” cheese and vegetable broth.

  • If you like extra heat: Keep some of the seeds or add diced jalapeño to the filling.

Rabia
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