Cheese-Stuffed Chiles Rellenos

Introduction

Chiles Rellenos is a classic comfort dish made with roasted poblano peppers stuffed with cheese and baked in a rich tomato sauce. This version skips frying and uses the oven instead, resulting in a lighter yet equally satisfying meal. The peppers turn tender, the cheese melts beautifully, and the sauce brings everything together with warm, savory flavor.

Ingredients

For the Peppers

• 4 large poblano peppers
• 2 cups shredded mozzarella, Oaxaca, or Monterey Jack cheese
• ½ cup grated Parmesan or queso fresco
• 1 tablespoon olive oil
• Salt, to taste

For the Tomato Sauce

• 2 cups tomato passata or blended canned tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• Salt and black pepper, to taste

Instructions

1. Roast the Peppers

Preheat your oven to 200°C (400°F).
Place poblano peppers on a baking tray and roast for 12–15 minutes, turning once, until the skins blister and darken. Remove, cover with a towel, and let steam for 10 minutes. Gently peel off the skin and make a slit down one side to remove seeds.

2. Prepare the Sauce

Heat olive oil in a pan over medium heat. Sauté onion until soft, about 4–5 minutes. Add garlic and cook for 30 seconds. Stir in tomatoes, cumin, paprika, salt, and pepper. Simmer for 10 minutes until slightly thickened.

3. Stuff the Peppers

Fill each roasted pepper with shredded cheese. Do not overfill. Arrange them in a baking dish.

4. Assemble

Pour tomato sauce over the peppers. Sprinkle Parmesan or queso fresco on top.

5. Bake

Bake uncovered for 15–20 minutes, until the cheese is fully melted and lightly golden on top.

Tips for Best Results

• Poblanos should be soft but not falling apart
• For extra flavor, add chopped herbs like cilantro or parsley to the filling
• A mix of cheeses gives the best melt and taste

FAQs

Can I make this vegetarian?
Yes, this dish is naturally vegetarian.

Can I add meat?
You can add cooked ground beef or shredded chicken to the cheese filling.

Is this spicy?
Poblano peppers are mild, but heat level can vary slightly.