Easy Baked Chile Rellenos

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This easy baked chile rellenos recipe is a delicious twist on the classic Mexican dish. Stuffed with a flavorful mixture of cheese and roasted green chiles, these rellenos are baked to perfection, making them a healthier alternative to the traditional fried version. With simple ingredients and straightforward instructions, this recipe is perfect for both beginners and seasoned cooks alike. The combination of creamy cheese and mildly spicy chiles creates a mouthwatering flavor profile that will leave you craving more.

Keywords: easy, baked, chile rellenos, recipe, Mexican

Easy baked chile rellenos recipe details

Easy baked chile rellenos recipe, recipe Rating: 4.6
Number of votes:111

We shy away from fried foods, and LOVE full flavor dishes. This baked chile rellenos delivers. We have used everything from beef to leftover roast pork, chicken, even turkey. It’s a true winner every time. Spice up to your liking and always TASTE your filling before stuffing peppers. Look for long, round, straight poblano chiles – they are best for filling. You can add the chile seeds into the meat mixture if you want added heat.

Ready in: 50 mins

Ingredients

Serves: 6

• 6 poblano chiles
• 1 pound ground beef
• 1 onion, chopped
• 1 cup cooked rice (or use 1 package microwave rice)
• 1 (14 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained
• 1/4 cup cumin
• 2 cups grated Monterrey Jack cheese
• 1 small jar salsa (mild, medium, or hot)
• 1 large can green or red enchilada sauce
• salt and ground black pepper to taste.

Preparation method

Prep: 15 mins | Cook: 35 mins

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse peppers and cut tops. Pull out cores. There’s no need to prep peppers further as you will bake to soften.
3. Brown meat with onion and drain. Add in rice, corn, beans, cumin, and salsa. Lightly mix in 1 cup of the grated cheese. Taste filling before stuffing peppers and adjust spice and seasoning levels. Stuff filling into peppers by hand, or spoon filling into peppers. Place peppers in baking dish. Pour enchilada sauce on top.
4. Bake in the preheated oven untill peppers are soft, 25 to 30 minutes. Add remaining cheese to top.
5. Bake until cheese is melted, 5 to 10 minutes.