Description
Baked Chili Rellenos Cheese is a delicious and melty dish that combines roasted peppers with a cheesy filling, baked to perfection for a comforting meal.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup cream cheese, softened
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup tomato sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag to steam for 10 minutes.
- Once cooled, peel the skin off the peppers and remove the seeds.
- In a bowl, mix the shredded cheese, cream cheese, onions, garlic, cumin, chili powder, salt, and pepper.
- Stuff each pepper with the cheese mixture.
- Place the stuffed peppers in a baking dish and pour tomato sauce over them.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
- For a spicier version, use jalapeño peppers instead of poblano.
- Feel free to add cooked ground meat to the cheese mixture for added protein.
- Can be served with rice or tortillas for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg