Untraditional Chile Rellenos
Step outside tradition with these irresistibly flavorful Untraditional Chile Rellenos, a modern twist on a classic Mexican favorite. Featuring fire-roasted poblano peppers stuffed with a creamy trio of cheddar, Monterey Jack, and cream cheese, this dish is elevated further with sweet pops of corn, aromatic minced garlic, and zesty red onion. A touch of ground cumin and chili powder adds warm, smoky undertones, while the finishing tomato sauce ties it all together in a comforting embrace. Perfectly baked until golden and bubbly, these stuffed peppers are easy to prepare in just under an hour, making them an ideal choice for weeknight dinners or festive gatherings. Gluten-free and packed with vibrant flavors, this creative recipe will delight any lover of bold, hearty, and cheesy meals!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces Cream cheese, softened
- 1 cup Corn kernels (fresh or frozen, thawed)
- 0.5 cup Red onion, diced
- 0.25 cup Cilantro, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Tomato sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.
Wash the poblano peppers and place them on the baking sheet. Roast in the oven for about 10-12 minutes, turning them halfway through, until the skin is blistered and slightly charred.
Remove the peppers from the oven, transfer them to a bowl, and cover with plastic wrap or a plate to steam for 5 minutes. This will make peeling the skin easier.
While the peppers are steaming, prepare the filling. In a large mixing bowl, combine the shredded cheddar cheese, shredded Monterey Jack cheese, softened cream cheese, corn kernels, diced red onion, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix until well incorporated.
Once the peppers are cool enough to handle, carefully peel off the charred skin. Make a small slit down the side of each pepper and gently remove the seeds and membranes while keeping the pepper intact.
Stuff each pepper with the prepared cheese mixture, being careful not to overfill. Place the stuffed peppers in a greased baking dish.
Drizzle the olive oil over the peppers and pour the tomato sauce around them in the baking dish.
Bake the stuffed peppers in the preheated oven for 15-20 minutes, or until the filling is hot and bubbly.
Garnish with additional chopped cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.4 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 479 mg | 37% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 669 mg | 14% | |
*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.
