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Baked Chili Rellenos Recipe

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★★★★★

4.8 from 73 reviews

Baked Chili Rellenos are a deliciously cheesy and mildly spiced Mexican-inspired dish featuring roasted poblano peppers stuffed with a flavorful blend of Monterey Jack, sharp cheddar, cream cheese, and fresh cilantro. Baked to perfection with a splash of salsa and olive oil, this comforting dish offers a smoky, creamy, and slightly spicy flavor that works well as a satisfying appetizer or a main course.

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

Additional

  • 1/2 cup salsa
  • Olive oil spray

Instructions

  1. Preheat and Roast Peppers: Preheat your oven to 375°F (190°C). Place the poblano peppers on a baking sheet and roast them in the oven for 15 minutes, turning occasionally, until the skin is blistered and charred.
  2. Steam Peppers: Remove the roasted peppers from the oven and immediately place them inside a plastic bag. Let them steam for 10 minutes; this process loosens the skins, making them easier to peel.
  3. Prepare Cheese Mixture: While the peppers steam, combine Monterey Jack cheese, sharp cheddar cheese, softened cream cheese, chopped cilantro, garlic powder, onion powder, cumin, salt, and pepper in a bowl. Mix thoroughly until well blended and creamy.
  4. Peel and Seed Peppers: After steaming, peel off the charred skin carefully from the peppers. Then, slice a slit down one side of each pepper and remove the seeds, creating a cavity for stuffing.
  5. Stuff Peppers: Spoon the cheese mixture into each poblano pepper cavity, pressing gently to fill them completely without tearing the peppers.
  6. Prepare for Baking: Arrange the stuffed peppers in a baking dish and lightly spray them with olive oil for a slightly crisp finish.
  7. Add Salsa and Bake: Spoon the salsa over the top of each stuffed pepper. Bake in the preheated oven for 15-20 minutes, or until the cheese inside is melted, bubbly, and heated through.
  8. Cool and Serve: Remove from the oven and allow the stuffed chili rellenos to cool slightly before serving to enjoy the full flavors safely.

Notes

  • For a spicier version, use hotter peppers or add chopped jalapeños to the cheese filling.
  • Make sure to steam the peppers properly; this step is crucial for easy peeling.
  • Feel free to substitute cream cheese with a Mexican crema for a tangier flavor.
  • Leftovers can be reheated in the oven to maintain texture and prevent sogginess.

Keywords: Chili Rellenos, stuffed peppers, baked poblano peppers, Mexican cheese stuffed peppers, vegetarian Mexican recipe

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