Vida Recetas Editorial
Chiles rellenos are an iconic Mexican dish that combines roasted poblano peppers with a hearty filling and melted cheese. This baked version simplifies the classic preparation (which usually includes battering and frying), making it perfect for a weeknight dinner or to impress your guests with authentic flavor.
Originally from Puebla, chiles rellenos are traditionally stuffed with cheese or picadillo (meat with fruits and spices), battered with egg, and fried. This modern recipe bakes them with a mixture of ground beef, rice, and tomato, topped with Mexican cheese. The result is a comforting dish with a smoky touch from the chile and a perfect balance of spicy and creamy.
It is ideal for those looking for a complete meal in one dish, as it includes protein, carbohydrates, and vegetables. It is also an excellent option for those who prefer a lighter version than the fried one, without sacrificing flavor.
Serve with tomato sauce and enjoy a Mexican classic.
Prep
45 min
Servings
4
Roast poblano peppers until charred, peel, and remove seeds.
Sauté chopped onion and garlic until softened in a pan.
Add ground meat, cumin, chili powder, salt, and pepper. Cook until browned.
Stir in cooked rice and diced tomatoes.
Stuff each poblano pepper with the meat mixture and top with shredded cheese.
Bake until the cheese is melted and bubbly.
Serve with tomato salsa.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 45 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
