Description
Golden, bubbly, and packed with creamy cheese filling, these Baked Chili Rellenos Cheese are a comfort food favorite. Roasted poblano peppers are stuffed with a luscious mix of cream cheese, cheddar, and Monterey Jack, then baked to cheesy perfection. Ideal for a cozy dinner or a flavorful side, this oven-baked version keeps all the flavor with less fuss.
Ingredients
6 poblano peppers
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons fresh chopped cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat your oven’s broiler. Place poblano peppers on a baking sheet and broil until all sides are charred, turning with tongs.
2. Transfer charred peppers to a bowl and cover with a lid or plastic wrap to steam for 10 minutes.
3. Peel off the skins gently, make a slit down one side of each pepper, and carefully remove the seeds.
4. In a mixing bowl, combine cream cheese, cheddar, Monterey Jack, garlic powder, onion powder, cilantro, salt, and pepper. Mix until smooth.
5. Use a spoon or small spatula to gently stuff the cheese mixture into each pepper. Avoid overfilling.
6. Place stuffed peppers in a greased cast iron skillet or baking dish.
7. Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and golden on top.
8. Let cool for a few minutes, garnish with fresh cilantro, and serve warm.
Notes
For easier peeling, always steam the peppers after roasting — it loosens the skin perfectly.
Don’t overstuff the peppers — too much filling can cause the cheese to leak during baking.
If you like heat, add diced jalapeños or a pinch of cayenne to the cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
Keywords: stuffed peppers, chili rellenos, cheesy peppers