Name: Baked Chili Rellenos Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 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; 1/2 cup salsa; Olive oil spray

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Introduction

Baked Chili Rellenos are a flavorful and satisfying dish that brings roasted poblano peppers and a creamy cheese filling together in a perfect harmony. This easy recipe is perfect for a cozy dinner or a fun appetizer to impress your guests.

Two stuffed green chili peppers lie on a white plate, each covered with a thick layer of melted, golden-brown cheese that bubbles and spills over the sides. The cheese has a slightly crispy, browned topping that adds texture, and is sprinkled with fresh green cilantro leaves. The chili peppers appear soft and roasted, with their dark green skin slightly wrinkled and shiny from the melted cheese and juices pooling around them. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large poblano peppers
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
1/2 cup salsa
Olive oil spray

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Roast the poblano peppers in the oven for 15 minutes, turning occasionally, until the skin is blistered and charred.
Step 3: Remove the peppers from the oven and place them in a plastic bag for 10 minutes to steam. This will help loosen the skin.
Step 4: While the peppers are steaming, in a bowl, mix together the Monterey Jack cheese, cheddar cheese, cream cheese, cilantro, garlic powder, onion powder, cumin, salt, and pepper.
Step 5: Once cooled, carefully peel the charred skin off the peppers and make a slit down one side to remove the seeds.
Step 6: Stuff each pepper with the cheese mixture, pressing gently to fill them completely.
Step 7: Place the stuffed peppers in a baking dish and spray lightly with olive oil.
Step 8: Spoon salsa over the top of the stuffed peppers.
Step 9: Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Step 10: Allow to cool slightly before serving.

Tips & Variations

For extra flavor, add cooked chorizo or ground beef to the cheese mixture before stuffing the peppers.
Use fire-roasted salsa for a smoky kick or a mild salsa if you prefer less heat.
Serve with fresh lime wedges and a side of Mexican rice for a more complete meal.
To make it vegetarian, ensure your salsa and all ingredients are free from animal products.

Storage

Store leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain the texture and flavor.

How to Serve

Two stuffed green peppers lay side by side on a white marbled textured surface. Each pepper is halved, filled with a creamy white cheese mixture that is melted and lightly browned on top with golden, crispy bits. Fresh green cilantro leaves are scattered on and around the peppers for garnish. The peppers have a shiny, slightly wrinkled texture, showing they have been cooked well. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper for this recipe?

Yes, you can use other mild to medium peppers like Anaheim or bell peppers. Keep in mind the flavor and heat level will vary slightly from traditional poblano peppers.

Do I have to peel the skin off the poblano peppers?

Yes, peeling the skin after roasting improves texture and removes bitterness. Steaming the peppers in a bag makes peeling easier and helps keep the flesh tender.