Here’s a delicious, healthier twist on the classic chiles rellenos—baked instead of fried. 🌶️🧀
🌶️ Baked Chiles Rellenos
🧾 Ingredients (Serves 4)
- 4 large poblano peppers
- 1 cup shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
- 1/2 cup crumbled queso fresco (optional)
- 1 cup salsa (red or green)
- 1/4 cup chopped onions (optional)
- 1 tsp olive oil
- Salt and pepper, to taste
- Optional: cooked rice or beans to stuff with the cheese
👩🍳 Instructions
1️⃣ Roast the Poblanos
- Preheat oven to 400°F (200°C).
- Place peppers on a baking sheet and roast 15–20 minutes, turning occasionally, until the skins are charred and blistered.
- Transfer to a bowl and cover with a towel for 10 minutes to steam (makes peeling easier).
- Carefully peel off the skins, keeping stems intact.
2️⃣ Prepare the Filling
- Mix shredded cheese, onions, and optional rice or beans in a bowl.
- Season with a pinch of salt and pepper.
3️⃣ Stuff the Peppers
- Carefully cut a slit down one side of each pepper (don’t cut all the way through).
- Fill with the cheese mixture, pressing gently.
4️⃣ Bake
- Place stuffed peppers in a greased baking dish.
- Spoon salsa over the top.
- Drizzle with olive oil.
- Bake 15–20 minutes, until cheese is melted and bubbly.
5️⃣ Serve
- Garnish with fresh cilantro, avocado, or a dollop of sour cream.
- Great with rice, beans, or a simple salad on the side.
🌟 Tips & Variations
- Spicy twist: Add chopped jalapeños or hot sauce to the filling.
- Vegetarian option: Stuff with quinoa, mushrooms, and veggies instead of cheese.
- Make ahead: Prepare peppers ahead of time and bake just before serving.
💡 Pro Tip: Baking instead of frying keeps them lighter and less greasy, but still gives that rich, melty filling everyone loves.
If you want, I can give a super easy 20-minute baked version that uses pre-roasted peppers or jarred roasted poblanos for an even faster weeknight meal.
Do you want me to do that?
