Chile Rellenos Recipe

Chile rellenos stuffed with onions and cheese in a skillet.

5 from 1 vote

This Chile Rellenos Recipe is easy to make with just a few simple ingredients. Poblano peppers are roasted and stuffed with chopped onion, then baked in a simple tomato-green chile salsa to create a flavorful Mexican-inspired dish.

Prep Time10

Cook Time40

Cool15

Total Time1 5

Course: dinner

Cuisine: Mexican

Servings: servings

Calories: 310kcal

Author: Kadee & Desarae

Ingredients

4-5 poblano peppers
½ yellow onion chopped
12 ounces Oaxaca Mexican cheese
2 minced garlic cloves
½ tablespoon salt
14.5 ounce diced tomatoes
4 ounce diced green chiles

Instructions

Preheat the oven to 450° F. On a cookie sheet lined with foil cook poblano peppers for about 30 minutes. Rotating every 10 minutes.
Slit the poblanos open lengthwise, then stuff the peppers with onions and cheese.
In a bowl, add tomatoes, garlic, salt, and chiles. Stir until combined.
In a cast iron pan, add salsa. Place peppers in salsa. Bake for 30 minutes.
Remove poblanos from oven. Plate peppers, top with salsa, cilantro, limes, crema. Serve hot.

Notes

For a kick of heat, keep the seeds and membranes intact when cutting open the poblanos or remove them if you prefer less heat.
The poblano peppers are done roasting when they are soft and their skins are blistered.
Give the poblanos a little time to cool after roasting to make them easier to handle.

Nutrition