Easy Baked Chile Rellenos

25m
Prep Time
30m
Cook Time
55m
Ready In


"This baked Chile Rellenos recipe delivers taste! Add in spices to you taste and always taste your filling before stuffing peppers you may want to add in another or more spice."

Original is 6 servings

Nutritional

  • Serving Size: 1 (376.3 g)
  • Calories 758.7
  • Total Fat - 24.4 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 74.8 mg
  • Sodium - 941.5 mg
  • Total Carbohydrate - 95.2 g
  • Dietary Fiber - 15.7 g
  • Sugars - 12.3 g
  • Protein - 43.1 g
  • Calcium - 210.3 mg
  • Iron - 12.7 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Rinse peppers and cut tops. Pull out cores. (there is no need to prep peppers further as they will bake to soften).

Step 3

In a skillet over medium-high heat, brown meat with onion and garlic; drain. Add in rice, corn, beans, cumin, and salsa (salsa to you taste use a little or lots).

Step 4

Mix in 1 cup shredded cheese (taste the filling before you stuff the peppers and adjust spice and seasoning levels to your liking). Stuff filling into peppers by hand, or spoon filling into peppers. Place peppers in baking dish. Pour enchilada sauce on top.

Step 5

Spoon filling into peppers. Place peppers in baking dish. Pour enchilada sauce on top (using amount as you desire).

Step 6

Bake 25 to 30 minutes or until peppers are soft and tender. Top peppers with remaining shredded cheese. Bake until cheese is melted, 5 to 10 minutes more.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to choose long, straight poblano chiles for this recipe.
  • Adjust the amount of salsa used to your taste preferences.

  • Ground turkey instead of ground beef - Ground turkey is a healthier alternative to ground beef, as it is lower in saturated fat and cholesterol.
  • Quinoa instead of cooked rice - Quinoa is a great source of plant-based protein and is high in fiber, making it a healthier alternative to cooked rice.

Vegetarian Variation Replace the ground beef with a plant-based protein alternative such as crumbled tofu, tempeh, or vegan ground beef. Omit the cheese and use vegan cheese instead. Increase the amount of spices and herbs to taste.


Mexican Variation Replace the ground beef with chorizo. Add a can of black beans, drained and rinsed. Add 1/2 cup of frozen corn. Increase the amount of chili powder, cumin, and oregano to taste. Top with diced avocado, diced jalapeno, and cilantro.


Mexican Street Corn Salad: This Mexican Street Corn Salad is the perfect accompaniment to Easy Baked Chile Rellenos. Sweet corn is combined with creamy mayo, tangy lime juice, and smoky chili powder for a delicious side dish that adds a burst of flavor to the meal.


Chunky Guacamole: This chunky guacamole is the perfect companion to Mexican Street Corn Salad. It has a creamy texture and a bold flavor from fresh cilantro, onion, and jalapeno. The combination of flavors is sure to please any palate and provide a delicious contrast to the sweetness of the corn salad.




FAQ

Q: What type of peppers should I use for this recipe?

A: You should use poblano chiles for this recipe. Choose long, straight poblano peppers for the best results.



Q: How long should I roast the peppers?

A: Roast the peppers in the oven for about 15 minutes, or until the skins are lightly charred and the peppers are soft.

1 Reviews

LindasBusyKitchen

I loved the filling in the peppers. It was so delicious! I made these for just me and froze some for later use. I will enjoy these again. Thank you for another great recipe Diana! Linda

5.0

(15 Oct 2012)

You'll Also Love

Fun facts:

The first recipe for Chile Rellenos was published in a cookbook by María de Carrera in 1831, making it one of the oldest Mexican dishes.

The popular singer Selena Quintanilla was known to enjoy Chile Rellenos, and her family still makes them for special occasions.