Baked Chili Rellenos are a lighter, oven-baked take on a beloved classic, delivering all the bold flavor without the deep frying. Roasted poblano peppers become tender and smoky, creating the perfect vessel for a savory meat filling and plenty of melted cheese.
This dish is all about balance. The mild heat of the peppers pairs beautifully with the seasoned meat, while a blend of Monterey Jack and cheddar adds richness and irresistible melt. Baking allows the flavors to shine without feeling heavy.
Perfect for weeknight dinners or casual entertaining, these chili rellenos are surprisingly simple to prepare. With minimal prep and straightforward steps, they offer impressive flavor with very little effort.
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Serve them on their own or alongside rice, beans, or a fresh salad for a satisfying Southwestern-inspired meal that feels comforting yet wholesome.
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients :
- 4 large poblano peppers (or mild green chiles)
- 1 tbsp olive oil
- 1/2 lb ground beef, chicken, or turkey
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Instructions:
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