Description
Savor the delightful flavors of Chile Rellenos, featuring roasted poblano peppers stuffed with creamy Oaxaca cheese and a zesty salsa. This easy dish is perfect for a quick dinner or a cozy family meal, delivering irresistible taste with minimal prep!
Ingredients
Scale
- 4-5 poblano peppers
- ½ yellow onion, chopped
- 12 ounces Oaxaca Mexican cheese
- 2 minced garlic cloves
- ½ tablespoon salt
- 14.5 ounces diced tomatoes
- 4 ounces diced green chiles
Instructions
- Preheat your oven to 450° F. Prepare a cookie sheet with foil and roast the poblano peppers for about 30 minutes, rotating every 10 minutes.
- Once roasted, carefully slit the poblanos open lengthwise and stuff them with chopped onions and Oaxaca cheese.
- In a mixing bowl, combine diced tomatoes, minced garlic, salt, and diced green chiles. Mix well.
- Pour the salsa mixture into a cast iron pan and carefully place the stuffed peppers on top. Bake for an additional 30 minutes.
- After baking, remove the poblanos from the oven. Plate them, topping with extra salsa, chopped cilantro, lime wedges, and crema. Serve hot.
Notes
For added flavor, consider marinating the onions in lime juice before stuffing.
Experiment with different cheeses for varied taste and texture.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg