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5.0 from 9 votes

Stuffed Chile Relleno Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8
Calories: 448 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

Ingredients

  • 4 poblano peppers (rinsed, halved and seeded)
  • 5 cups Prepared Ground Beef Picadillo
  • 2 cups shredded Mexican blend cheese
  • Sour cream for garnish (optional)
  • Chopped cilantro or green onions for garnish (optional)

Instructions

    Cup of Yum
  1. Turn on the broiler and line a cookie sheet with parchment paper.
  2. 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.
  3. Remove the poblano peppers from the oven. Set oven temperature to 350° F.
  4. 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.
  5. Turn poblano peppers open-side up and fill with the picadillo con papas.
  6. Sprinkle stuffed poblanos with cheese and place in the preheated oven.  Bake for 10 minutes.
  7. 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

Calories 448kcal (22%) Carbohydrates 4g (1%) Protein 32g (64%) Fat 34g (52%) Saturated Fat 14g (70%) Cholesterol 117mg (39%) Sodium 313mg (13%) Potassium 510mg (15%) 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

% 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.