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Baked Chili Rellenos Recipe

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★★★★★

4.6 from 105 reviews

Baked Chili Rellenos feature roasted poblano peppers filled with a flavorful blend of Monterey Jack, sharp cheddar, and cream cheese, seasoned with cilantro and spices, then baked with a topping of salsa until bubbly and delicious. This comforting Mexican-inspired dish offers a creamy, cheesy filling with a hint of smoky roasted pepper and a touch of spice, perfect for a satisfying vegetarian entree.

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

Seasonings & Herbs

  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Toppings & Finishing

  • 1/2 cup salsa
  • Olive oil spray

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting the peppers and baking the stuffed rellenos.
  2. Roast Poblano Peppers: Place the whole poblano peppers on a baking sheet and roast them in the oven for about 15 minutes, turning occasionally to ensure the skin blisters and chars evenly.
  3. Steam Peppers: Remove the roasted peppers and immediately place them inside a plastic bag. Seal the bag and let the peppers steam for 10 minutes to loosen their skins for easy peeling.
  4. Prepare Cheese Filling: While the peppers steam, combine the Monterey Jack cheese, sharp cheddar, softened cream cheese, chopped cilantro, garlic powder, onion powder, cumin, and salt and pepper in a mixing bowl. Mix thoroughly until all ingredients are well incorporated.
  5. Peel and De-seed Peppers: Once the peppers have cooled enough to handle, carefully peel off the charred skin. Make a slit down one side of each pepper and gently remove the seeds and membranes, creating a cavity for stuffing.
  6. Stuff Peppers: Fill each peeled pepper with the cheese mixture, pressing gently to pack the filling fully inside.
  7. Prepare for Baking: Arrange the stuffed peppers in a baking dish. Lightly spray the peppers with olive oil spray to promote browning during baking.
  8. Add Salsa: Spoon the salsa evenly over the tops of the stuffed peppers to add moisture and flavor while baking.
  9. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese filling is melted, bubbly, and heated through.
  10. Serve: Remove from the oven and allow the stuffed peppers to cool slightly before serving to enjoy their full flavor and creamy texture.

Notes

  • For added protein and flavor, try mixing cooked ground beef or turkey into the cheese filling.
  • Feel free to experiment with different cheese varieties to create your preferred flavor profile.
  • Serve the baked chili rellenos with sour cream or guacamole for extra creaminess and complementary flavor.

Keywords: Chili Rellenos, baked poblano peppers, stuffed peppers, Mexican vegetarian dish, cheesy stuffed peppers, easy baked chili rellenos

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