Baked Chili Rellenos
Baked Chili Rellenos are a delightful twist on a classic Mexican comfort food that combines smoky roasted poblano peppers with a savory cheesy filling. These stuffed peppers are baked to golden perfection and topped with a rich tomato sauce, creating an irresistible dish that is perfect for family gatherings or cozy dinners. Each bite offers a comforting blend of spice and creaminess, making it a favorite among both novice cooks and seasoned chefs. Enjoy the celebration of flavors that will have everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 medium poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 lb lean ground beef or turkey
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 large eggs
- ½ cup breadcrumbs
- 1 can (14 oz) crushed tomatoes
- 2 tsp chili powder
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or under the broiler until charred. Place them in a bowl and cover to steam for easier peeling.
- In a skillet, sauté the onion until translucent. Add garlic and ground meat; cook until browned. Stir in breadcrumbs and half of the cheese.
- Peel skins from cooled peppers, stuff with the filling, and place upright in a baking dish.
- Combine crushed tomatoes and chili powder in a pot over low heat. Pour over stuffed peppers and top with remaining cheese.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 5 minutes until bubbly.
Nutrition
- Serving Size: 1 pepper (210g)
- Calories: 360
- Sugar: 4g
- Sodium: 840mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg