Baked Chile Relleno Recipe: Irresistible Cheesy Stuffed Peppers

Chilly winter nights are best spent in the kitchen, surrounded by the warm aroma of something delicious baking in the oven. I remember the first time I tried a baked chile relleno recipe. It was a revelation—simple ingredients transforming into something magical. The rich, melted cheese combined with the robust flavor of roasted green peppers created a dish that felt both comforting and invigorating.

As I peeled back the charred skin of the peppers, the kitchen filled with a smoky aroma that promised something special. The anticipation built as the cheese began to bubble and brown, creating a tantalizing crust that begged to be savored. It’s moments like these that remind me why I love cooking so much—it’s not just about the end result, but the journey of creating something beautiful from scratch.

This baked chile relleno recipe is the perfect canvas for creativity. With each step, you can feel the anticipation building towards a dish that brings joy and satisfaction. It’s a reminder that even on the busiest days, taking a moment to cook something with love can turn an ordinary evening into a memorable one. Join me in exploring this delightful recipe that promises to be a staple in your culinary repertoire.

Baked Chile Relleno Recipe

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• Author: Aria
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 3-4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

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Description

Discover a delicious Baked Chile Relleno recipe that is easy to make at home. Learn how to stuff, bake, and enjoy this classic Mexican dish with a twist!

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Ingredients

• 3–4 large green peppers (poblano)
• 3 cups (710 ml) shredded cheese (I used a mix of feta, cheddar, and vegan mozzarella)
• 1 14.5 ounce can (411 g) tomatoes (crushed or diced)
• 1/2 medium onion, diced
• 1 4 ounce can (113 g) diced green chilies
• 1/4 cup (60 ml) vegetable broth (or beef if not making vegetarian)
• 2 cloves garlic, minced
• 3–4 sprigs green onions, chopped
• avocado
• vegan sour cream

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Instructions

1. Wash the large green peppers thoroughly and arrange them on a foil-lined baking tray. Position the tray on the top shelf of the oven and roast on high heat for 15 minutes, turning them every 5 minutes.
2. After roasting, take the peppers out of the oven and seal them in a plastic bag for 10 minutes to allow them to steam.
3. Preheat the oven to 375°F to keep it warm.
4. During the steaming process, combine all the sauce components in a saucepan and gradually bring them to a boil.
5. Transfer the sauce to a food processor and blend about 10 times to achieve a smoother consistency while maintaining some vegetable chunks.
6. Pour approximately two-thirds of the sauce into the bottom of an oven-safe skillet or dish.
7. Take the peppers out of the plastic bag, make a slit down one side, and remove the seeds and stem. Turn the peppers over and carefully peel away the charred skin, being cautious as the peppers are still hot.
8. Flip the peppers back over and stuff them generously with shredded cheese. I used a combination of feta, cheddar, and vegan mozzarella.
9. Fold the sides of the peppers over and place them seam side down in the skillet with the sauce. Don’t worry if they split slightly; they will be covered with additional sauce and cheese.
10. Pour the remaining sauce and cheese over the stuffed peppers in the skillet.
11. Bake the filled peppers in the oven at 375°F (190°C) for 25 minutes. Once done, take the skillet out of the oven and serve with chopped green onions, avocado, and vegan sour cream. Enjoy your meal!

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Notes

• Use a blend of feta, cheddar, and vegan mozzarella for a flavorful and gooey cheese filling in the peppers.
• Carefully remove the charred skin from the roasted peppers to prevent any burns.
• Serve the stuffed peppers with chopped green onions, avocado, and vegan sour cream for added freshness and creaminess.

Baked Chile Relleno Recipe: Fundamentals

Fundamentals

Understanding the fundamentals of this baked chile relleno recipe starts with the ingredients. The star of the show is the large green peppers, specifically poblano peppers, known for their mild heat and earthy flavor. These peppers are perfect for roasting, which enhances their natural sweetness and adds a smoky depth to the dish.

Cheese plays a crucial role in this recipe. I recommend using a mixture of feta, cheddar, and vegan mozzarella. This combination provides a balance of tanginess, sharpness, and creaminess, making each bite a burst of flavor. The cheese not only fills the peppers but also forms a delectable crust on top when baked.

Preparation/setup

Begin by washing the poblano peppers thoroughly. Arrange them on a foil-lined baking tray and roast them on high heat. Turn the peppers every five minutes to ensure even charring. After roasting, seal them in a plastic bag to steam. This step makes peeling the skin much easier and helps in developing a richer flavor profile.

While the peppers steam, focus on the sauce. Combine tomatoes, diced green chilies, diced onion, garlic, and vegetable broth in a saucepan. Gradually bring the mixture to a boil, allowing the flavors to meld. Once ready, blend the sauce to achieve a smoother consistency, leaving some vegetable chunks for texture.

Mastering the Art of Baked Chile Relleno

Technique

The technique for a perfect baked chile relleno revolves around careful handling of the peppers. After steaming, make a slit down one side of each pepper and remove the seeds and stem. Flip them over to peel away the charred skin gently. This step is crucial for a smooth texture and ensures the peppers are ready to be stuffed.

Stuff the peppers generously with the cheese mixture. Fold the sides over and place them seam-side down in an oven-safe skillet with the sauce. It’s okay if they split slightly; the sauce and additional cheese will cover any imperfections, creating a beautiful, cohesive dish.

Tips/tricks

For a flawless baked chile relleno, ensure that the peppers are roasted until evenly charred. This enhances their flavor and makes peeling easier. When blending the sauce, aim for a balance—smooth enough to coat the peppers, yet chunky enough to add texture. Using a food processor allows for control over this consistency.

Experiment with the cheese mixture to suit your taste. Adding more cheddar will intensify the sharpness, while extra feta can enhance the tanginess. For a vegan twist, you can substitute the cheese with a full vegan cheese blend. Explore more creative recipes like Egg Roll Chile Rellenos to broaden your culinary adventures.

Enhancing Your Baked Chile Relleno Experience

Perfecting results

Achieving perfect results with your baked chile relleno involves a few key practices. Always preheat your oven to 375°F to ensure even cooking. The peppers should be baked until the cheese is melted, bubbly, and beginning to brown. This ensures that each bite is creamy and full of flavor.

Consider using different types of cheese or adding spices like cumin or smoked paprika to the sauce for an extra kick. Experimenting with flavors can turn this classic dish into something uniquely yours. For more ideas, check out recipes like Best Homemade Sloppy Joes Recipe for inspiration.

Troubleshooting/variations

If you encounter issues like the peppers splitting too much, don’t worry. The sauce and cheese will cover any imperfections. For a variation, try adding cooked rice or quinoa to the cheese mixture for a heartier filling. You can also explore other stuffed vegetable recipes like Baked Spinach and Cheese Stuffed Portobello Mushrooms for more inspiration.

For those who prefer a spicier kick, try adding a dash of hot sauce to the cheese mixture or incorporating spicier chilies into the sauce. Adjusting the level of heat allows you to customize the dish to your liking, making it perfect for any palate.

Serving and Storing Baked Chile Relleno

Serving/presentation

Presentation is key when serving baked chile relleno. Once out of the oven, let the peppers rest for a few minutes before serving. This helps the cheese set slightly, making it easier to plate. Garnish with chopped green onions, sliced avocado, and a dollop of vegan sour cream for a visually appealing and flavor-packed dish.

Pair these delectable peppers with sides like Hatch Chile Cheese Cornbread to complete the meal. The cornbread’s sweetness balances the savory peppers, creating a harmonious dining experience.

Pairings/storage

For pairing, consider serving with a fresh green salad or a side of beans to complement the robust flavors of the stuffed peppers. If you have leftovers, store the baked chile relleno in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain the texture and flavor.

For more creative meal pairing ideas, explore dishes like Baked Cottage Cheese Eggs Recipe for Breakfast. These recipes offer new ways to enjoy your cooking, ensuring that every meal is a delightful experience.

Conclusion

This baked chile relleno recipe is a testament to the beauty of simple ingredients coming together to create something extraordinary. With the right techniques and a touch of creativity, you can transform these humble peppers into a dish that delights and satisfies.

The strengths of this recipe lie in its versatility and ability to bring warmth and flavor to your table. Whether you’re a seasoned cook or a kitchen newcomer, the baked chile relleno offers an accessible yet impressive culinary experience. Enjoy crafting this dish, and let it become a cherished part of your meal rotation.

FAQs – Baked Chile Relleno Recipe