Stuffed Chile Relleno Recipe
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
8
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Calories
448 kcal
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Course
Main Course
Stuffed Chile Relleno Recipe
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This Stuffed Chile Relleno Recipe stuffs Picadillo inside roasted poblano peppers and smothers them with melted cheese to make a flavorful, zesty, and cheesy Mexican dinner.
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Ingredients
- 4 poblano pepper rinsed, halved and seeded
- 5 cups ground beef prepared picadillo style
- 2 cups Mexican blend cheese shredded
- sour cream optional, for garnish
- cilantro optional, or green onions, chopped, for garnish
Instructions
- Turn on the broiler and line a cookie sheet with parchment paper.
- Wash and half poblano peppers and remove seeds. Place poblanos skin side up on a cookie sheet and place directly under a broiler for 5 to 10 minutes or until skin is blackened. Flip the peppers over and move to a middle rack. Cook for an additional 5 minutes.
- Remove the poblano peppers from the oven. Set oven temperature to 350° F.
- Let the peppers cool for 5 minutes, then gently remove any loosened skin from poblanos. Do this gently so you don’t tear the poblanos. Do not wash the poblano peppers or you will remove their delicious flavor.
- Turn poblano peppers open-side up and fill with the picadillo con papas.
- Sprinkle stuffed poblanos with cheese and place in the preheated oven. Bake for 10 minutes.
- Remove the stuffed poblano peppers from the oven, and just before serving, drizzle with sour cream and chopped cilantro or green onions to garnish.
Notes
- To Make Ahead, make a batch of the Picadillo Con Papas a day or two ahead of time, and then about 1 hour before you want to serve, roast and stuff the poblano peppers, cover with shredded cheese, and bake for 20 to 25 minutes. I prefer making the Picadillo ahead of time because it allows time for all those wonderful flavors to fully develop and will make for an even tastier Stuffed Poblano recipe.
- Poblano Peppers are wonderful peppers for stuffing. They have a mild spice to them, are nice and big and full of flavor. Broil the skin to blacken it and remove it, but do not wash them once they are baked. So much of their wonderful flavor will be lost.
- Thin Out Sour Cream. To thin out the sour cream to make it more like Mexican Crema, stir in a little milk with the sour cream and then drizzle over the top of the Stuffed Chile Rellenos.
Nutrition Information
Show Details
Calories
448kcal
(22%)
Carbohydrates
4g
(1%)
Protein
32g
(64%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Cholesterol
117mg
(39%)
Sodium
313mg
(13%)
Potassium
510mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
384IU
(8%)
Vitamin C
48mg
(53%)
Calcium
352mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 117mg | 39% |
| Sodium | 313mg | 13% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 48mg | 53% |
| Calcium | 352mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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