Poblano Rellenos Appetizer or Just for 1 Meal
Savor the bold and smoky flavors of this Poblano Rellenos appetizer, a versatile dish perfect for a one-person meal or a sophisticated starter. Featuring a roasted poblano pepper stuffed with a cheesy, well-seasoned blend of cooked rice, black beans, diced onion, and fresh cilantro, this recipe balances hearty textures with vibrant Mexican-inspired spices like cumin and paprika. Quick to prepare in just 30 minutes, this dish is finished with a golden, bubbly layer of melted cheese and can be served with tangy salsa or creamy sour cream for added richness. Whether you're hosting a gathering or indulging in a solo treat, these poblano rellenos are a flavorful and satisfying option that will leave you craving more.
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Recipe Information
Ingredients
- 1 piece Poblano pepper
- 0.5 cup Shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.25 cup Cooked rice
- 2 tablespoons Black beans
- 2 tablespoons Diced onion
- 1 tablespoon Chopped cilantro
- 0.25 teaspoon Ground cumin
- 0.25 teaspoon Paprika
- 0.125 teaspoon Salt
- 1 teaspoon Olive oil
- 1 tablespoon Sour cream (optional, for garnish)
- 2 tablespoons Salsa (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Place the poblano pepper on a baking sheet. Roast it in the oven for 10–12 minutes, turning halfway through, until the skin is blistered and charred evenly.
Remove the roasted poblano from the oven, and transfer it to a bowl. Cover the bowl with plastic wrap and let it steam for 5 minutes.
Carefully peel off the charred skin from the poblano. Use a knife to make a slit down one side of the pepper and remove the seeds and ribs, being careful not to tear the pepper.
In a medium bowl, combine the shredded cheese, cooked rice, black beans, diced onion, chopped cilantro, ground cumin, paprika, and salt.
Stuff the poblano pepper with the cheese mixture, pressing gently to ensure it’s full but not overly packed.
Brush the outside of the stuffed poblano with olive oil and return it to the baking sheet.
Bake the stuffed pepper in the oven for 8–10 minutes, or until the cheese inside is melted and bubbly.
Remove the poblano from the oven and let it cool for 2 minutes.
Serve with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 68 mg | 22% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 465 mg | 36% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 506 mg | 11% | |
*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.
