A little smoky, a little spicy , a whole lotta cheesy!! My homemade Chile Relleno’s are worth the work. I love stuffed peppers, they are an impressive side dish or surprising main dish. With a little bit of prep work, and a lotta cheese you’ll want to make these stuffed peppers for every meal.
Here’s the recipe:
6-10 Poblano Peppers,
Filling:
1-1 1/2 bricks of Cream Cheese, soft
1 12 oz bag Pepper Jack cheese
1 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Cumin
1/2 tsp Salt
1/2 tsp Mexican Oregano
1. Preheat oven to 375 degrees. Wash and dry poblano peppers. Coat peppers with a thin layer of olive oil and roast for 10 minutes
2. Combine all other ingredients for the filling, SAVE some of the cheese for later to top peppers.
3. Once peppers have started to char and blister, remove from oven, place into a bag to steam for 10-20 minutes. Then scrap skin.
4. Split peppers remove seeds and membrane, fill with cream cheese filling, top with more cheese and bake for another 5 minutes then under the broiler until cheese is melty.
5. Enjoy!!
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33 Comments
looks good
These are soooo goodbbb
One of my favorite things!
Chile Rellenos are my all time favorite dish in Mexican restaurants! I always dread making them because of the deep frying part, but hey, who says you have to fry them?! This is a great recipe. I love it through and through
Looks amazing! Can’t wait to try these this weekend
Trying this tonight! Thanks for the great explanation and demo!!😎👍🏼
Yummmmm
you need an audio person. too much echo from the room. recipe looks great.
I think you’re half teaspoons more like 2 tablespoons lol. I swear I’m not busting on you. Thank you so much for your video. The recipe was amazing and I look forward to watching more videos. You’re awesome!
Nice recipe. I have rainbow colored poblano with stripes of orange, yellow, white, and purple… I think this recipe would showcase those colors very well. Thank you for sharing.
I made this the other night with just two and I loved it… then I made two adding some rotisserie chicken .. omg I couldn't keep people away from it so I ended up making 6 more.
Ya need to get to the recipe and fully explain the time in oven and SAY all the seasons… Blah blah blah
Awesome! Going to try it now
Awesome thank u
This sounds delicious. I've been missing my chili relleños. Been waiting for my peppers to ripen. They're just tiny little things right now. Just subscribed. I hope you have more videos upcoming.
Thanks, I'm trying this now
I must go out and get some cream cheese and make this. Thanks for sharing
We did our first garden this year and my poblanos are coming hot and heavy, (no pun intended)! This is just the type of recipe I need, thank you!
Love the fast forward
Where can I find the exact measurements?
This is not the Mexican way All that is is a stuffed poblano It’s far from a authentic Mexican Chile Rellenos
Thank You!! Looks delicious!! Gonna try them! ❤
Prior to roasting the poblano peppers, you can cut a short incision across the top then "T" a cut down the length of the pepper about half way. Cut the seed pod below the stem and remove the membrane and the loose seeds. Then do the roasting. Easier to clean because you are not dealing with the slimy insides. Just have to clean the outsides with a knife or paper towels.
Nice and clean eating 😁👍
Low cal Not traditional but its good to mix it up ty for sharing
Kind of an echo(y) kitchen ya got there sis.
Great work, it turned out awesome, used a paper bag that was in the garage. Lil bit of motor oil never hurt nobody.
There is a much easier way and with better results. If you’re just going for the cheese stuffed, just stuff with Jack cheese and your seasonings you like, then pour heavy cream into each one and bake. I like to take leftover chicken or Turkey, or whatever – rice, beans, combo of all and mix with some verde sauce and a little cheese, stuff it in, top with shredded cheese, pour the cream over the top. Bake. It’s unbelievably wonderful
You say 275° at https://youtu.be/omXraXxdmAc?t=41. But the written instructions above say 375°. I'm going with the latter. Sound right?
Like chef Jean Pierre says ‘ measure carefully fwiends!’
Lord this is a great video! Good presentation and a very tasty dish.
You tried but failed in so many ways, educate yourself on pepper cooking
Tina thanks for the lesson!
I'm italian.I tried mexican oregano and won't go back to italian.