Description
Baked Chili Rellenos Cheese is a flavorful and satisfying dish that combines roasted peppers with a cheesy filling, baked to perfection.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup cream cheese, softened
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup enchilada sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until the skin is charred.
- Place the roasted peppers in a plastic bag for 10 minutes to steam, then peel off the skin.
- In a bowl, mix together the shredded cheese, cream cheese, diced tomatoes, cilantro, garlic powder, onion powder, salt, and pepper.
- Stuff each pepper with the cheese mixture.
- Place the stuffed peppers in a baking dish and pour enchilada sauce over them.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
- For a spicier version, use jalapeño peppers instead of poblano.
- Feel free to add cooked ground meat or beans to the cheese mixture for added protein.
- Can be served with sour cream or guacamole on the side.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg