Baked Chili Rellenos
Baked Chili Rellenos feature roasted poblano peppers stuffed with a creamy cheese mixture, perfect for a comforting family meal or a delightful appetizer.
Ingredients
For the stuffed peppers
- 4 large poblano peppers Fresh and plump, offering just the right level of heat.
- 1 cup shredded Monterey Jack cheese Known for its creamy meltability and mild flavor.
- 1 cup shredded cheddar cheese Provides a rich and tangy counterpoint to Monterey Jack.
- 1/2 cup cream cheese Softened for a luscious creaminess in the filling.
- 1/4 cup fresh cilantro Chopped for a bright, herbaceous note.
- 1 teaspoon ground cumin Delivers a warm, earthy aroma.
- 1 teaspoon garlic powder Infuses the mixture with savory depth.
- Salt and pepper To taste, for flavor balance.
For topping
- 1 can (15 oz) diced tomatoes with green chilies Adds flavor and moisture.
- 1/2 cup breadcrumbs Used for a delightful crunch on top.
- Olive oil spray Helps achieve a golden, crispy finish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers directly over a flame or under the broiler until the skins are charred and blistered.
- Place the roasted peppers in a bowl and cover with plastic wrap to steam for about 10 minutes.
- Once cooled, peel off the charred skin, cut a slit down the side of each pepper, and remove the seeds.
Filling and Baking
- In a bowl, combine Monterey Jack cheese, cheddar cheese, cream cheese, cilantro, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Stuff each pepper with the cheese mixture and place them in a baking dish.
- Top with diced tomatoes and sprinkle breadcrumbs on top.
- Lightly spray with olive oil.
- Bake for 25-30 minutes until cheese is bubbly and breadcrumbs are golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Choose firm poblano peppers for the best results. Be patient while peeling; it’s crucial for achieving tenderness. Experiment with different cheeses for varied flavors.