Baked Chiles Rellenos
Baked Chiles Rellenos are a delightful fusion of flavors, featuring roasted poblano peppers stuffed to perfection with a creamy, cheesy filling. This dish is not only visually stunning but also incredibly satisfying—perfect for any occasion from family dinners to festive gatherings. Each bite delivers a warm, comforting explosion of taste, making it an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheddar cheese
- 1 lb ground beef or turkey (lean)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 large eggs
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or under the broiler until charred. Place in a sealed bag for steaming.
- While cooling, sauté the onion in olive oil until translucent. Add ground meat and cook until browned.
- Stir in garlic and spices; cook for another minute until fragrant.
- Peel cooled peppers, slice open, and stuff with the meat mixture and cheese.
- Place stuffed peppers in a greased baking dish and whisk eggs together before pouring over the top.
- Bake for 25-30 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 370
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 180mg
Keywords: For vegetarian options, substitute meat with black beans or quinoa mixed with vegetables. Feel free to experiment with different cheeses like pepper jack or goat cheese for added flavor.