Chiles Rellenos Not Fried
Discover a healthier twist on a Mexican classic with these flavorful *Chiles Rellenos Not Fried*! This lightened-up version skips the frying but keeps all the deliciousness intact with oven-roasted poblano peppers stuffed with a savory blend of melted cheese, seasoned ground beef or shredded chicken, aromatic onions, and garlic. The peppers are nestled in a rich tomato sauce and baked to perfection, offering a comforting yet wholesome dish that’s bursting with bold, smoky flavors. Perfect for weeknight dinners or entertaining guests, this easy recipe is ready in under an hour and garnished with fresh cilantro for a vibrant finishing touch. Serve alongside rice or a crisp salad for a satisfying, guilt-free meal that embodies the essence of traditional Mexican cuisine!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Cheese (e.g., Monterey Jack or Oaxaca cheese), shredded
- 1 cup Cooked ground beef or shredded chicken
- 0.5 cup Onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Tomato sauce
- 2 teaspoons Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 8–10 minutes, turning occasionally, until the skin is blistered and slightly charred.
Remove the peppers from the oven and place them into a bowl. Cover the bowl with plastic wrap or a lid to trap the steam. Let them rest for 10 minutes to make the skin easier to peel.
While the peppers are resting, heat the olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 3–4 minutes.
Stir in the cooked ground beef or shredded chicken, cumin, salt, and black pepper. Cook for another 2–3 minutes until heated through. Remove from heat and stir in the shredded cheese.
Once the poblano peppers have cooled, gently peel off the charred skin. Make a small slit down one side of each pepper and carefully remove the seeds and membranes, being cautious not to tear the pepper.
Stuff each pepper with the prepared filling, using a spoon to gently press the mixture into the cavity.
Pour half of the tomato sauce into the bottom of a baking dish. Arrange the stuffed poblanos on top, seam-side up. Pour the remaining tomato sauce over the top of the peppers.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5–10 minutes, until the sauce is bubbling and the peppers are heated through.
Garnish the cooked Chiles Rellenos with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 27.6 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 952 mg | 73% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
