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Baked Chili Rellenos Recipe

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★★★★★

4.6 from 129 reviews

This Baked Chili Rellenos recipe features roasted poblano peppers stuffed with a flavorful cheese mixture blended with spices and cilantro, then baked to bubbly perfection. It’s a delightful, lighter take on the classic Mexican dish that’s perfect as an appetizer or main course, offering rich, melted cheese and smoky roasted pepper flavors without frying.

Ingredients

Scale

Peppers

  • 4 large poblano peppers

Cheese Filling

  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Topping and Finishing

  • 1/2 cup salsa
  • Olive oil spray

Instructions

  1. Preheat and Roast Peppers: Preheat your oven to 375°F (190°C). Place the whole poblano peppers on a baking sheet and roast them for about 15 minutes, turning occasionally until their skin is blistered and charred.
  2. Steam Peppers: Remove the roasted peppers from the oven and immediately place them in a plastic bag. Seal the bag and let them steam for 10 minutes to loosen the skins for easy peeling.
  3. Prepare Cheese Filling: While the peppers steam, combine the shredded Monterey Jack, sharp cheddar, softened cream cheese, chopped cilantro, garlic powder, onion powder, cumin, salt, and pepper in a mixing bowl. Mix thoroughly until fully blended.
  4. Peel and Seed Peppers: Carefully peel off the charred skin of each pepper once cool enough to handle. Make a slit down one side of each pepper and remove the seeds and membranes, creating a pocket for stuffing.
  5. Stuff the Peppers: Gently fill each poblano pepper with the cheese mixture, pressing to fill completely but without tearing the pepper.
  6. Prepare for Baking: Place the stuffed peppers in a baking dish. Lightly spray them with olive oil to help with browning and moisture retention.
  7. Add Salsa and Bake: Spoon salsa evenly over the stuffed peppers. Bake in the preheated oven for 15-20 minutes until the cheese filling is melted, bubbly, and slightly golden.
  8. Cool and Serve: Remove the peppers from the oven and let them cool slightly before serving. This allows the cheese to set a little for easier eating.

Notes

  • For added protein and flavor, mix cooked ground beef or turkey into the cheese filling before stuffing the peppers.
  • Feel free to use any combination of cheeses you like; mixing cheeses adds depth to the flavor.
  • Serve with sour cream or guacamole on the side for extra creaminess and contrast.

Keywords: baked chili rellenos, poblano peppers, cheese stuffed peppers, Mexican appetizer, vegetarian Mexican recipe

Find it online: https://tastemadebyclara.com/baked-chili-rellenos-recipe/