Baked Chili Rellenos Cheese

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Golden, bubbly, and irresistibly cheesy, these Baked Chili Rellenos Cheese are a savory comfort food dream. Roasted poblano peppers are generously stuffed with a creamy, spiced cheese mixture, then baked to perfection until the tops are gorgeously golden and slightly crisp. It’s a recipe that brings the flavor of classic chiles rellenos into a lighter, oven-baked form without sacrificing the richness or satisfaction.

Perfect for weeknights or a cozy weekend meal, this dish is not only delicious but also surprisingly simple. With the oven doing most of the heavy lifting, you’ll get that smoky depth from the roasted peppers balanced beautifully with velvety cheese and a kiss of spice. Whether served with rice, a side salad, or just as they are, these stuffed poblanos deliver big flavor in every bite.

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Preparation Phase & Tools to Use

Before diving into this cheesy delight, a little preparation goes a long way in making things seamless and stress-free. Start by gathering your essential tools:

• Cast Iron Skillet or Oven-Safe Baking Dish: This ensures even heat distribution and helps develop a beautiful, golden top on the cheese.
• Tongs: Crucial for safely turning and peeling hot, roasted peppers without tearing them.
• Mixing Bowls: For blending the cheese mixture easily.
• Parchment Paper or Foil: Useful to line the baking dish for easier cleanup.
• Sharp Knife: Helps make clean slits in the peppers for stuffing.
• Spoon or Small Spatula: Perfect for gently stuffing the peppers without breaking them.

Using the right tools not only helps with efficiency but also keeps your ingredients intact and your kitchen clean. Once you’re prepped, the rest is smooth sailing!

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Ingredients for the Baked Chili Rellenos Cheese

Each ingredient in this recipe plays a role in building a perfectly balanced bite—creamy, spicy, and satisfying.

• Poblano Peppers: These mildly spicy peppers are ideal for stuffing thanks to their large size and smoky flavor when roasted.
• Cream Cheese: Adds richness and a smooth texture to the filling.
• Shredded Cheddar Cheese: Melts into a sharp, gooey base that complements the poblano.
• Monterey Jack Cheese: Known for its superior melt, it gives the filling a luscious creaminess.
• Fresh Cilantro: Adds a pop of herbal brightness to cut through the richness.
• Garlic Powder: Boosts the savory profile with ease.
• Onion Powder: Gives depth to the cheese mix without needing to sauté anything.
• Salt & Pepper: Essential for balancing and enhancing all the flavors.

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How To Make the Baked Chili Rellenos Cheese

Step 1: Roast and Prep the Peppers

Preheat your oven’s broiler and place the poblano peppers on a baking sheet. Broil, turning occasionally with tongs, until all sides are blistered and charred. Then transfer them to a covered bowl or plastic bag to steam for 10 minutes. Once cooled slightly, peel off the skins, make a small slit in each, and carefully remove the seeds.

Step 2: Mix the Filling

In a medium bowl, combine cream cheese, shredded cheddar, Monterey Jack, garlic powder, onion powder, chopped cilantro, salt, and pepper. Mix until smooth and fully combined.

Step 3: Stuff the Peppers

Use a small spoon or spatula to gently fill each poblano pepper with the cheese mixture. Try not to overfill to avoid leaks during baking.

Step 4: Bake to Golden Perfection

Place the stuffed peppers in a greased cast iron skillet or baking dish. Bake at 375°F (190°C) for about 20-25 minutes, or until the cheese is bubbly and lightly browned on top.

Step 5: Garnish and Serve

Remove from the oven, let them cool slightly, then sprinkle with fresh cilantro. Serve warm and enjoy the creamy, roasted bliss!

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Serving and Storing Your Baked Chili Rellenos Cheese

These Baked Chili Rellenos Cheese are best served fresh out of the oven while the cheese is still bubbling and the peppers are tender. Pair them with Mexican rice, a crunchy slaw, or even a dollop of sour cream and guacamole for a satisfying plate.

To store leftovers, let them cool completely, then transfer to an airtight container. They’ll keep well in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10 minutes until warmed through. You can also microwave them in short bursts, though you may lose some of that signature bubbly top.

Freezing is not recommended due to the high dairy content, which may affect texture upon thawing.

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Frequently Asked Questions

What kind of cheese works best for this recipe?

A mix of cream cheese, cheddar, and Monterey Jack gives the best balance of flavor and melt. You can substitute with mozzarella or pepper jack if you like a twist.

Can I make this dish ahead of time?

Absolutely! You can roast and stuff the peppers, then refrigerate them. Just pop them in the oven before serving.

Are these very spicy?

Poblano peppers have a mild heat. If you’re sensitive, you can substitute with bell peppers.

How do I peel roasted poblanos easily?

After roasting, seal them in a bowl with a lid or plastic wrap. The steam helps loosen the skins, making them easy to peel.

What should I serve with these?

Try them with cilantro-lime rice, black beans, or a crisp cabbage slaw to keep things balanced.

Can I add meat to the filling?

Yes! Cooked chorizo, shredded chicken, or ground beef make great additions to the cheese filling for a heartier version.

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Want More Cheese-Stuffed Dinner Ideas?

If you’re loving this Baked Chili Rellenos Cheese recipe, you’ll definitely want to explore these other cozy, cheesy favorites:

• Cheesy Spinach Stuffed Shells for a pasta twist packed with greens.
• Chicken Cordon Bleu Casserole that layers ham, chicken, and creamy cheese.
• Million Dollar Ravioli Casserole for a decadent, family-style dinner.
• Taco Ranch Bites if you’re craving a cheesy, spicy finger food.
• Philly Cheesesteak Sloppy Joes for sandwich night, elevated.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so it’s easy to find next time you crave something bold and cheesy.

You can also check out more of my daily recipes and food inspiration on Pinterest at Life With Olivia.

I’d love to hear how your version turned out! Did you stick with poblanos or try something new? Add meat or keep it classic? Let me know in the comments, and feel free to drop your questions—we’re all about sharing and learning together here!

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