Description
Baked chile rellenos bring Mexican culinary magic straight to your dinner table, packed with cheesy goodness and authentic flavor. Roasted poblano peppers stuffed with melty cheese create a simple yet satisfying meal that connects you directly to traditional Mexican cooking.
Ingredients
Scale
Main Ingredients:
- 3–4 poblano peppers
- 3 cups shredded cheese
Sauce Ingredients:
- 1 can (14.5 ounces) tomatoes, crushed or diced
- ½ medium onion
- 1 can (4 ounces) green chilies
- ¼ cup vegetable broth
- 2 cloves garlic
Garnish Ingredients:
- 3–4 sprigs green onions
- 1 avocado
- Sour cream
Instructions
- Position an aluminum foil-lined baking sheet on the top oven rack. Set broiler to high heat at 500°F. Arrange 3-4 poblano peppers on the sheet, roasting for 15 minutes and rotating every 5 minutes until skin chars evenly.
- Transfer roasted peppers immediately into a sealed plastic bag. Let steam for 10 minutes to soften skin and make peeling easier.
- Preheat your oven to 375°F. Prepare a large cast-iron skillet by spreading ⅔ cup of tomato sauce across the bottom.
- Remove peppers from the bag. Carefully slice a small opening along one side. Remove seeds and stems, then gently peel off charred skin.
- Stuff each pepper with ¾ cup of mixed cheese blend, using a combination of queso fresco, cheddar, and mozzarella.
- Roll pepper sides inward and place them seam-side down in the prepared skillet with sauce.
- Pour remaining ⅓ cup of sauce over the peppers. Sprinkle an additional ½ cup of cheese on top.
- Bake at 375°F for 25 minutes until cheese melts completely and sauce bubbles around edges.
- Remove from oven and garnish with 3-4 chopped green onion sprigs, ½ sliced avocado, and 2 tablespoons of sour cream.
Notes
- Roast the poblano peppers carefully under the broiler, turning them frequently to ensure even charring without burning.
- When peeling the peppers, wear kitchen gloves to protect your hands from the heat and potential skin irritation.
- For a lighter version, swap out some of the cheese with a lower-fat alternative or use a blend of cheeses to reduce overall fat content.
- If you’re looking to make this dish vegetarian, replace the cheese with a plant-based cheese alternative that melts well and complements the poblano flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 60 mg