Description
Craving a bold and satisfying dish that’s bursting with flavor and ooey-gooey cheese? This Baked Chili Rellenos Cheese is a perfect pick for dinner ideas, spicy comfort food cravings, or even a quick weekend indulgence. Roasted poblano peppers are generously filled with a creamy blend of cheeses and baked until golden and bubbly. This easy recipe skips the fryer but keeps all the rich flavor you expect from traditional chile rellenos. Whether you’re after a gluten-free option, an easy dinner, or new food ideas for entertaining, this dish delivers on all fronts.
Ingredients
6 large poblano peppers, roasted and peeled
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 oz cream cheese, softened
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
2 green onions, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
Salt and black pepper to taste
1 tbsp olive oil (for baking dish)
Optional: chopped jalapeño or hot sauce, sour cream or salsa for serving
Instructions
1. Roast the poblano peppers over an open flame or under a broiler until blistered and charred. Place them in a covered bowl to steam for 10 minutes, then peel the skins and remove seeds with a slit down the side.
2. In a bowl, mix cheddar, Monterey Jack, cream cheese, and cotija with cilantro, green onions, garlic powder, onion powder, paprika, cumin, salt, and pepper. Add hot sauce or jalapeños if desired.
3. Carefully stuff each pepper with the cheese mixture and place them seam-side up in a greased baking dish.
4. Drizzle a bit of olive oil around the peppers and bake in a preheated oven at 375°F (190°C) for 20–25 minutes until golden and bubbly.
5. Let cool slightly, garnish with fresh cilantro, and serve with sour cream or salsa if desired.
Notes
Roasting and steaming the peppers is essential for easy peeling and better flavor.
Don’t overstuff the peppers or they may burst in the oven.
Mixing a variety of cheeses enhances the texture and flavor—adjust to your preference.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: easy dinner, gluten-free, baked chili rellenos, stuffed peppers, cheesy dinner, comfort food