Baked Chile Rellenos

These cheesy baked chile rellenos are the perfect easy, week night meal to make for dinner! Especially when you don’t want to fry, but are craving the bold flavors of this traditional Mexican dish. Serve them with rice and beans for a delicious restaurant meal at home!

How to roast the poblano peppers: On a parchment lined baking sheet, add peppers and place baking sheet into the oven. Turn on broiler and broil the peppers on each side for about 4 to 5 minutes or until well charred. Remove from oven and let cool. Once the peppers are cool, gently remove the skin off the pepper, making sure not to tear through the peppers. Picture one shows peppers with skin on and picture two shows peppers with skin off.

Once the skin is removed, use a pearing knife to carefully cut a slit in the middle of one side. Making sure not to puncture the other side. Stuff the pepper with chorizo and cheeses! Place in a cast iron pan or back on a baking sheet. Bake in a 400 degree oven for about 15 minutes or until cheese is melted and browning on top. Top with enchilada sauce, salsa verde, queso fresco crumbles, lime juice, and cilantro.

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Baked Chile Rellenos

Ingredients

• 4 large poblano peppers

• 1/2 lb chorizo

• 1 1/2 cups pepper jack cheese, cubes

• 1 1/2 cups Mexican blend cheese, shredded

• 1/2 cup enchilada sauce

• 1/4 cup salsa verde

• 2 tbsp queso fresco, crumbled

• Juice of 1/2 to 1 lime

• 1 tbsp cilantro

Instructions

• On a parchment lined baking sheet, place the chile rellenos and broil in the oven for about 5 minutes each side or until nicely charred on the outside. Let poblano peppers cool, then remove skin gently trying not to rip the flesh of the peppers. Carefully cut a slit down the middle of one side of the poblano, do not puncture through the other side

• Cook chorizo in a cast iron skillet on medium heat. Crumble the chorizo with a wooden spoon as it is cooking. Once fully cooked, remove from heat

• Stuff poblano peppers with pepper jack cheese, Mexican blend cheese and chorizo. Move the stuffed peppers to the cast iron skillet and bake in a 400 degree preheated oven for about 15 minutes or until cheese is fully melted and slightly browned on top

• Top the peppers with enchilada sauce, salsa verde, queso fresco, fresh lime juice, and cilantro. Serve right away

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