It’s funny, the smells that can transport you back to a specific time and place. For me, the aroma of roasted poblano peppers instantly takes me to my aunt Maria’s kitchen. She always had something delicious cooking, and her baked chili rellenos were legendary.
I remember sitting at her kitchen table, watching her carefully peel the blackened skins from the peppers, her hands moving with practiced ease. She’d let me help mix the filling, always sneaking extra cheese into the bowl when she wasn’t looking! Those were some of my fondest childhood memories.
Now, whenever I make baked chili rellenos, it’s like she’s right there with me, guiding my hands. It’s a way to share a piece of my heritage with my own family, and to keep her memory alive. And the best part? They’re so delicious! This recipe is just a slight adaptation of her original, and it always brings a smile to everyone’s face. Thinking of my aunt Maria always brings a smile to my face, as well, and she loved to serve the most flavorful dishes, like this garlic parmesan meatloaf recipe for family gatherings.
Why you’ll love this Baked Chili Rellenos
- This baked chili rellenos recipe is a healthier alternative to the traditional fried version, without sacrificing any of the delicious flavor.
- It’s incredibly easy to make, perfect for a weeknight meal or a weekend gathering.
- The cheesy ground beef filling is so satisfying and flavorful, you won’t be able to resist a second helping of these baked chili rellenos.
- Poblano peppers offer a mild heat that’s perfect for the whole family, but you can easily adjust the spice level to your liking.
- These baked chili rellenos are versatile and can be customized with your favorite toppings like sour cream, salsa, or guacamole.
- Leftovers are just as delicious the next day, making this a great meal prep option.
Ingredients
- 6 large poblano peppers
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked rice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Optional: Sour cream, salsa, guacamole for serving
Directions
Step 1
Baked chili rellenos makes every moment feel satisfying. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
Step 2
Roast the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are blackened on all sides. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This will make it easier to peel off the skins.
Step 3
While the peppers are steaming, prepare the filling. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
Step 4
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
Step 5
Stir in the diced tomatoes, black beans, cooked rice, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Step 6
Carefully peel the skins off the roasted poblano peppers. Make a slit down the side of each pepper and gently remove the seeds and membranes, being careful not to tear the peppers.
Step 7
In a bowl, mix together Monterey Jack and cheddar cheeses.
Step 8
Stuff each poblano pepper with the beef and bean mixture, then top with the cheese mixture. Arrange the stuffed peppers in the prepared baking dish.
Step 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are heated through.
Step 10
Let the baked chili rellenos cool for a few minutes before serving. Serve with sour cream, salsa, and guacamole, if desired.
Variations, pairings, and serving ideas
Variations
Want to switch things up? Try using different types of cheese! Pepper jack would add a nice kick, or you could use a blend of Mexican cheeses for an authentic flavor. You can also add other vegetables to the filling, like corn or bell peppers. It’s a great way to use up any leftover veggies you have on hand.
For a vegetarian option, simply omit the ground beef and add more black beans or other vegetables. You can also use a plant-based ground beef substitute. Another variation is to use quinoa instead of rice for a healthier twist. The possibilities are endless!
If you like things spicy, add a pinch of cayenne pepper to the filling or use a spicier salsa for serving. You can also add some chopped jalapeños to the filling for an extra kick. Just be careful not to add too much, or it might be too spicy for some people.
Pairings
These baked chili rellenos are fantastic served with a side of Mexican rice and refried beans. The rice and beans complement the flavors of the rellenos perfectly. A simple side salad with a lime vinaigrette would also be a refreshing addition to the meal.
For a heartier meal, you can serve the rellenos with a side of creamy coleslaw or elote (Mexican street corn). Elote is a grilled corn on the cob that is covered in mayonnaise, cotija cheese, and chili powder. It’s a delicious and festive side dish.
If you’re looking for a lighter option, try serving the rellenos with a side of grilled vegetables or a simple avocado salad. You can also check out Fork Haven’s article on creamy carbonara ravioli recipe here for some great ideas on pasta pairings that could compliment this Mexican dish.
Serving ideas
For a beautiful presentation, garnish the baked chili rellenos with chopped cilantro and a dollop of sour cream. You can also drizzle some salsa over the top. Arrange the rellenos on a platter and surround them with your favorite toppings.
If you’re serving a crowd, consider setting up a build-your-own relleno bar. Provide a variety of toppings, such as salsa, sour cream, guacamole, chopped onions, and shredded lettuce. This allows your guests to customize their rellenos to their liking.
For a more casual presentation, you can simply serve the rellenos straight from the baking dish. Just be sure to let them cool for a few minutes before serving. You can also cut the rellenos in half for easier serving.
Storage and make-ahead tips
Storage
Leftover baked chili rellenos can be stored in the refrigerator for up to 3 days. Be sure to store them in an airtight container to prevent them from drying out. You can reheat them in the oven or microwave.
To reheat in the oven, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. To reheat in the microwave, microwave for 1-2 minutes, or until heated through.
You can also freeze baked chili rellenos for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw them in the refrigerator overnight before reheating.
Make-ahead
You can prepare the filling for the baked chili rellenos up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to assemble the rellenos, simply reheat the filling and proceed with the recipe.
You can also roast the poblano peppers and peel them up to 1 day in advance. Store them in an airtight container in the refrigerator. When you’re ready to assemble the rellenos, simply stuff them with the filling and bake.
For a quick weeknight meal, you can assemble the rellenos in the morning and store them in the refrigerator until you’re ready to bake them. Just be sure to add a few extra minutes to the baking time.
Common mistakes when making Baked Chili Rellenos
- Not roasting the peppers properly: Make sure the skins are completely blackened on all sides. This makes them easier to peel and gives them a smoky flavor.
- Tearing the peppers: Be gentle when peeling the skins and removing the seeds. If you tear the peppers, they will be difficult to stuff.
- Overfilling the peppers: Don’t overstuff the peppers, or they will burst open during baking. Leave a little room at the top for the filling to expand.
- Not using enough cheese: Cheese is essential for a good baked chili relleno! Don’t skimp on the cheese.
- Baking for too long: Overbaking can dry out the peppers and make the cheese rubbery. Bake until the cheese is melted and bubbly and the peppers are heated through.
Final notes
Baked chili rellenos are a delicious and satisfying meal that’s perfect for any occasion. Don’t be intimidated by the process – it’s easier than you think! With a little practice, you’ll be making perfect rellenos in no time.
The key to a great relleno is using high-quality ingredients and not being afraid to experiment with different flavors. Feel free to adjust the recipe to your liking and make it your own. And remember, the most important ingredient is love!
So, gather your ingredients, put on some music, and get ready to enjoy the process of making these delicious baked chili rellenos. You’ll be so glad you did!
Loved this Baked Chili Rellenos? Try these next
- Garlic Parmesan Meatloaf Recipe
- Spaghetti Garlic Bread Bowls Recipe
- Roasted Garlic Cabbage Steaks
- Creamy Carbonara Ravioli Recipe
- Chicken Stuffing Casserole Recipe
Baked Chili Rellenos
These baked chili rellenos are a healthier and easier take on the classic dish. Poblano peppers are stuffed with a cheesy ground beef filling, then baked to golden perfection. A flavorful and satisfying meal!
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 6 large poblano peppers
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked rice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Optional: Sour cream, salsa, guacamole for serving
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Roast the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are blackened on all sides. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This will make it easier to peel off the skins.
- While the peppers are steaming, prepare the filling. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, black beans, cooked rice, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
- Carefully peel the skins off the roasted poblano peppers. Make a slit down the side of each pepper and gently remove the seeds and membranes, being careful not to tear the peppers.
- In a bowl, mix together Monterey Jack and cheddar cheeses.
- Stuff each poblano pepper with the beef and bean mixture, then top with the cheese mixture. Arrange the stuffed peppers in the prepared baking dish.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are heated through.
- Let the baked chili rellenos cool for a few minutes before serving. Serve with sour cream, salsa, and guacamole, if desired.
Notes
For spicier rellenos, add a pinch of cayenne pepper to the filling. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute ground turkey or chicken for the ground beef.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 relleno
- Calories: 450
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg