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–+ servings
Baked Chili Rellenos

Savory Baked Chili Rellenos for a Cozy Family Dinner

Discover the comforting flavors of Baked Chili Rellenos, a rich and delicious dish perfect for a cozy family dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Steaming Time 10 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Poblano Peppers Substitute with bell peppers for a milder alternative.
For the Cheese Filling
  • 1 cup Monterey Jack Cheese Provides a creamy texture.
  • 1 cup Sharp Cheddar Cheese Feel free to substitute with your favorite cheese.
  • 4 ounces Cream Cheese Adds richness.
  • 1 cup Fresh Cilantro Chopped, for flavor.
For Seasoning
  • 1 teaspoon Garlic Powder Enhances depth.
  • 1 teaspoon Onion Powder Consider sautéed fresh onions for a heartier taste.
  • 1 teaspoon Cumin Omit for a milder flavor if preferred.
  • to taste Salt and Pepper Season to suit your taste.
For the Topping
  • 1 cup Salsa Choose your preferred variety.
  • as needed Olive Oil Spray For greasing the baking dish.

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Plastic Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease your baking dish lightly with olive oil spray.
  2. Roast poblano peppers for about 15 minutes, turning occasionally until blistered.
  3. Place hot peppers into a plastic bag and seal it. Allow them to steam for 10 minutes.
  4. Combine Monterey Jack cheese, sharp cheddar cheese, cream cheese, cilantro, garlic powder, onion powder, cumin, salt, and pepper in a bowl.
  5. Remove peppers from the bag, peel the skin, and make a slit to remove seeds.
  6. Stuff each poblano pepper with the cheese mixture, filling generously.
  7. Arrange stuffed peppers in the greased baking dish, topping with salsa.
  8. Bake for 15-20 minutes or until cheese is melted and bubbly.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

Baked Chili Rellenos can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven for best texture.

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