Description
Sink your fork into these Baked Chili Rellenos Cheese—a melty, smoky, and flavor-packed twist on the classic Tex-Mex favorite. With no frying involved, this easy dinner idea features tender poblano peppers filled with a rich mix of cream cheese, cheddar, and Monterey Jack, then baked to golden perfection. It’s a deliciously comforting, quick weeknight recipe that’s low-carb friendly and makes the perfect healthy snack or satisfying side. Whether you’re looking for new food ideas or spicy dinner ideas, this is one of those must-save easy recipes that delivers every time.
Ingredients
3 poblano peppers
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh cilantro
Instructions
1. Preheat oven to 425°F (220°C).
2. Place whole poblanos on a baking sheet and roast for 15–20 minutes until blistered.
3. Remove from oven, cover with foil or place in a sealed bag to steam for 10 minutes.
4. Peel the skins off and make a slit in each pepper; remove seeds.
5. Mix cream cheese, cheddar, Monterey Jack, salt, and pepper in a bowl.
6. Stuff each pepper with cheese filling and place in a greased baking dish.
7. Sprinkle extra cheese on top.
8. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
9. Garnish with chopped cilantro before serving.
Notes
Let the peppers steam after roasting to make peeling easier.
Use freshly shredded cheese for the best melt and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 3g
- Sodium: 470mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 65mg
Keywords: easy dinner, baked chili rellenos, low-carb stuffed peppers, vegetarian dinner