Easy Mexican Chiles Rellenos Recipe with a Quick Cheese Filling
Easy Mexican Chiles Rellenos Recipe with a Quick Cheese Filling
Ingredients
- 6 large poblano peppers about 1 1/2 lb / 680 g total
- 8 oz Oaxaca cheese shredded or pulled into thin strands (227 g)
- 4 oz Monterey Jack cheese shredded (113 g)
- 1 cup mild red enchilada sauce 240 ml
- 1 tbsp vegetable oil 15 ml, for greasing the baking dish
- 1/4 tsp kosher salt 1.5 g, plus more to taste
- 1/4 tsp ground cumin 0.5 g
- 1/4 cup chopped fresh cilantro 10 g, optional, for serving
- 1/3 cup crumbled queso fresco 40 g, optional, for serving
- Lime wedges optional, for serving
Instructions
- Adjust an oven rack to the upper third of the oven and heat the broiler on high. Lightly oil a 9-by-13-inch baking dish (23-by-33-cm).
- Place the poblano peppers on a rimmed baking sheet. Broil, turning every 2 to 3 minutes with tongs, until the skins are blistered and charred in spots on all sides, 10 to 12 minutes total.
- Transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap. Let steam for 10 minutes. When cool enough to handle, gently rub away the loose skin. Leave the stem attached.
- Make one lengthwise slit in each pepper, stopping short of the stem and tip. Carefully remove the seeds and membranes. Take care not to tear the peppers; a few remaining seeds are fine.
- In a medium bowl, combine the Oaxaca cheese, Monterey Jack, salt, and cumin. Divide the cheese mixture among the peppers, gently pressing the slit mostly closed after filling.
- Pour 1/2 cup (120 ml) of the enchilada sauce into the prepared baking dish. Arrange the filled peppers seam-side up in the dish and spoon the remaining 1/2 cup (120 ml) sauce around, rather than directly over, the peppers.
- Bake at 375°F (190°C) until the cheese is fully melted and the sauce is bubbling around the edges, 15 minutes. Rest for 5 minutes before serving. Top with cilantro and queso fresco, if using, and serve with lime wedges.
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The Dinner Atlas – Collection II: 31 International Dinner Recipes
Continue your journey around the dinner table with 31 international recipes from 22 countries. The Dinner Atlas – Collection II brings together comforting family meals, curries,…
View ProductThis easy mexican chiles rellenos recipe brings the comforting flavor of roasted poblano peppers and melted cheese to the dinner table without the project of battering and frying. The peppers are blistered under the broiler, gently filled with a stretchy cheese mixture, and baked in a mild enchilada sauce. It is a practical, family-friendly way to enjoy a Mexican-inspired stuffed pepper dinner on a busy evening.
Classic chiles rellenos are often egg-battered and fried, a delicious technique that can feel ambitious on a weeknight. This streamlined baked approach intentionally has a different texture: tender roasted peppers, bubbly cheese, and saucy edges instead of a crisp fried coating. It keeps the essential combination that makes the dish so appealing while using simple, beginner-friendly steps.
Why You’ll Love This Easy Mexican Chiles Rellenos Recipe
First, the ingredient list is short and easy to find in many U.S. grocery stores. Poblanos have earthy, gently sweet flavor, and they are usually mild enough for a family meal. Oaxaca cheese gives the filling its classic pull, while Monterey Jack adds reliable creaminess. A jarred or canned mild red enchilada sauce supplies savory flavor without requiring a separate sauce from scratch.
The oven does most of the work. Broiling gives the peppers their lightly smoky character, and the brief covered rest afterward loosens the skin. Baking the filled peppers in a small amount of sauce prevents them from drying out and gives you something delicious to spoon onto rice, beans, or tortillas.
This meal is also easy to tailor at the table. Set out avocado slices, shredded lettuce, diced tomatoes, sour cream, cilantro, lime wedges, and a mild salsa. Adults who like more heat can add pickled jalapeños or hot sauce to their own servings. For another easy Mexican-style meal on a different night, try these quick Mexican breakfast tacos with scrambled eggs and salsa.
Helpful Tips for Cheese-Stuffed Poblano Peppers
Choose broad, firm poblano peppers with intact stems and skins. Larger peppers are easier to fill, and similarly sized peppers cook more evenly. The pepper skin should be charred in patches, not burned to ash; the goal is enough blistering for easy peeling and roasted flavor. Once steamed, handle them gently. Their flesh becomes soft, so use a small paring knife to make one neat slit and leave the stem attached for a prettier presentation.
Do not chase perfection while peeling. A few bits of charred skin are harmless and add roasted character. More importantly, avoid opening the pepper too widely or tearing it apart when removing seeds. If a pepper splits, place it split-side down in the sauce, add the filling, and arrange it snugly against another pepper in the baking dish.
For the best melty center, use cheese that you shred or pull into strands yourself when possible. Pre-shredded cheese is convenient, but it can melt a little less smoothly because of anti-caking ingredients. The cheese should fill each pepper generously without packing it so tightly that it spills out as it softens.
Easy Variations and Serving Ideas
These cheese stuffed poblano peppers are naturally vegetarian and filling enough for a simple dinner. To make them heartier, fold drained black beans, pinto beans, or a small amount of cooked corn into the cheese. Keep additions fairly dry so the filling stays creamy rather than watery. Pepper Jack can replace part of the Monterey Jack for gentle heat, while green enchilada sauce creates a brighter, tangier version.
For a complete plate, serve this mexican stuffed pepper recipe with warmed corn tortillas and rice or beans. A crunchy cabbage slaw with lime also makes a fresh contrast to the soft peppers and cheese. If you need a simple dessert afterward, this easy Mexican arroz con leche is a comforting cinnamon-scented finish. The peppers also pair nicely with sliced avocado and a crisp green salad when you want a lighter dinner.
Storage, Reheating, and Food Safety
Leftovers make a convenient lunch, although the peppers will become softer after refrigeration. Cool them promptly, transfer them with their sauce to a covered container, and refrigerate for up to three days. Reheat portions gently until hot all the way through. A covered oven dish gives the best texture, but the microwave works well for a quick lunch. Add a small spoonful of sauce before reheating if needed to keep the peppers moist.
Wash the peppers before roasting, then wash hands, boards, and knives after prep. Refrigerate cooked peppers within two hours of serving, or within one hour on very hot days. Reheat leftovers until steaming hot throughout, and discard leftovers that have been left at room temperature too long.
Frequently Asked Questions
Are poblano peppers hot?
Poblanos are generally mild, but individual peppers can vary. Removing the seeds and pale membranes reduces their heat. If you are feeding sensitive eaters, offer salsa and hot sauce on the side rather than adding extra chile to the filling.
Can I make this baked chiles rellenos quick version ahead?
You can roast, peel, and seed the peppers up to one day ahead, then refrigerate them in a covered container. Fill and bake them shortly before dinner for the best texture. Fully baked leftovers reheat well, but the peppers will be more tender.
Is this the same as traditional chiles rellenos?
It is a simplified, baked interpretation. Traditional versions commonly use an egg batter and frying, while this easy mexican chiles rellenos recipe focuses on the roasted pepper, cheese filling, and savory sauce in a less hands-on format.
