Chili Biscuit Relleno
Elevate your comfort food game with this Chili Biscuit Relleno recipe, a creative fusion of classic stuffed peppers and fluffy biscuit dough. Smoky roasted poblano peppers are filled with a creamy, flavorful mixture of cream cheese, sharp cheddar, fresh cilantro, and aromatic spices like cumin and garlic. Each stuffed pepper is then lovingly wrapped in buttery, golden biscuit dough, creating a deliciously soft and flaky shell that bakes to perfection. This recipe is quick to prepare and makes for a crowd-pleasing appetizer or main dish, especially when served with toppings like salsa, guacamole, or sour cream. Perfect for weeknight dinners or festive gatherings, Chili Biscuit Relleno combines bold flavors, convenience, and irresistible texture in every bite!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 4 ounces Cream cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can Refrigerated biscuit dough
- 1 whole Egg
- 1 tablespoon Water
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the poblano peppers by roasting them. Coat each pepper with olive oil and place them directly over a gas burner or under a broiler, turning them until their skin is charred and blistered. Once charred, place the peppers in a bowl, cover with plastic wrap, and let them steam for 5 minutes.
Peel off the charred skin from the peppers and make a small slit down one side of each pepper. Carefully remove the seeds and membranes without tearing the pepper.
In a mixing bowl, combine cream cheese, shredded cheddar cheese, chopped cilantro, cumin powder, garlic powder, salt, and black pepper. Mix until fully incorporated.
Stuff each poblano pepper with the cheese mixture, ensuring they are filled but not overstuffed. Gently press the slit closed.
Open the can of refrigerated biscuit dough and separate the dough into individual biscuits. Roll each biscuit dough circle with a rolling pin until they are about 1/8 inch thick.
Wrap each stuffed poblano pepper with a rolled-out biscuit dough piece, sealing the edges with your fingers. Pinch the dough together to ensure it stays closed while baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the biscuit-wrapped peppers for a golden, glossy finish.
Place the prepared peppers on the baking sheet and bake in the preheated oven for 20-25 minutes, or until the biscuit dough is golden brown and cooked through.
Remove from the oven and let cool slightly before serving. Serve warm as is, or pair with sour cream, salsa, or guacamole for extra flavor!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 6048 mg | 263% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 44.0 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1102 mg | 85% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1826 mg | 39% | |
*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.
