Spice up your mealtime with our sizzling selection of 18 Spicy Chile Relleno Recipes! Whether you’re craving a quick dinner fix or looking to impress at your next gathering, these stuffed peppers pack a punch of flavor that’s sure to delight. From classic comfort to innovative twists, there’s a relleno here for every palate. Dive in and discover your new favorite dish today!
Classic Cheese Stuffed Chile Relleno
Perfectly golden and oozing with melted cheese, the Classic Cheese Stuffed Chile Relleno is a dish that brings back memories of family dinners and festive gatherings. I remember the first time I tried making it at home, the kitchen filled with the aroma of roasted peppers and melted cheese, a moment that turned me into a chile relleno enthusiast.
Ingredients
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 3 large eggs, separated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable oil
Instructions
- Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once halfway, until the skins are blistered and charred.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skins off easier.
- Carefully peel the skins off the peppers, make a small slit down one side, and remove the seeds, keeping the stem intact.
- Stuff each pepper with a mixture of Monterey Jack and cheddar cheeses, then gently press the slit closed.
- In a shallow dish, whisk together the flour, salt, and pepper. In another bowl, beat the egg whites until stiff peaks form, then gently fold in the yolks.
- Heat the vegetable oil in a large skillet over medium heat to 375°F. Dip each stuffed pepper in the flour mixture, then coat evenly with the egg mixture.
- Fry the peppers in the hot oil for about 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
So there you have it, a Classic Cheese Stuffed Chile Relleno that’s crispy on the outside, with a gooey, cheesy center that’s simply irresistible. Serve it with a side of fresh salsa or a dollop of sour cream for an extra layer of flavor that complements the smoky peppers beautifully.
Beef and Bean Stuffed Chile Relleno
Many evenings, I find myself craving something hearty yet not too heavy, and that’s when I turn to my favorite Beef and Bean Stuffed Chile Relleno recipe. It’s a perfect blend of spicy, savory, and cheesy goodness that never fails to satisfy. Plus, stuffing those peppers is oddly therapeutic after a long day.
Ingredients
- 4 large poblano peppers
- 1 lb ground beef
- 1 cup refried beans
- 1 cup shredded Monterey Jack cheese
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup enchilada sauce
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- Cut a slit in each poblano pepper and carefully remove the seeds and membranes.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until soft, about 3 minutes.
- Add ground beef, cumin, salt, and pepper to the skillet. Cook until the beef is browned, about 5 minutes.
- Stir in refried beans until well combined, then remove from heat.
- Stuff each poblano pepper with the beef and bean mixture, then top with shredded cheese.
- Place the stuffed peppers in the prepared baking dish and pour enchilada sauce over them.
- Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly.
Cheesy, spicy, and packed with flavor, these stuffed peppers are a meal on their own. Serve them with a side of rice or a crisp salad for a complete dinner that’s sure to impress.
Chicken and Cheese Chile Relleno
Unbelievably delicious and surprisingly simple to make, this Chicken and Cheese Chile Relleno has become a staple in my kitchen. It’s the perfect blend of spicy, cheesy, and comforting, reminding me of the first time I tried it at a small family-owned restaurant in New Mexico.
Ingredients
- 4 large poblano peppers
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable oil
- 1/2 cup salsa
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Carefully cut a slit down the side of each poblano pepper and remove the seeds and membranes, keeping the stem intact for presentation.
- In a mixing bowl, combine the shredded chicken, Monterey Jack cheese, and cheddar cheese. Stuff each pepper with the mixture until evenly filled.
- Whisk the eggs in a separate bowl until frothy, then gradually mix in the flour, salt, and pepper to create a smooth batter.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Dip each stuffed pepper into the batter, ensuring it’s fully coated, then carefully place it in the hot oil. Fry for 2-3 minutes on each side or until golden brown.
- Transfer the fried peppers to the prepared baking sheet and bake for 10 minutes to ensure the cheese is melted and the peppers are tender.
- Serve hot with salsa on the side for dipping.
Kick your meal up a notch with these Chicken and Cheese Chile Rellenos, where the crispy exterior gives way to a molten, cheesy center. The poblano peppers add just the right amount of heat, making every bite a delightful contrast of textures and flavors. Try serving them alongside a crisp salad or wrapped in a warm tortilla for an extra comforting twist.
Vegetarian Chile Relleno with Quinoa
Craving something hearty yet healthy? I recently stumbled upon this Vegetarian Chile Relleno with Quinoa recipe during my quest for meatless meals that don’t skimp on flavor. It’s become a staple in my kitchen, especially when I’m looking to impress dinner guests with something both nutritious and delicious.
Ingredients
- 4 large poblano peppers
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 cup enchilada sauce
- 1/2 cup crumbled queso fresco
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut a slit down the side of each poblano pepper and carefully remove the seeds and membranes, keeping the stem intact.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, Monterey Jack cheese, cilantro, cumin, and salt.
- Stuff each poblano pepper with the quinoa mixture until evenly filled.
- Heat olive oil in a large skillet over medium heat. Place the stuffed peppers in the skillet and cook for 2-3 minutes on each side, until the peppers start to soften.
- Transfer the peppers to the prepared baking sheet and pour the enchilada sauce over them. Sprinkle with queso fresco.
- Bake in the preheated oven for 20 minutes, until the cheese is melted and the peppers are tender.
- Tip: For an extra crispy top, broil the peppers for the last 2 minutes of baking.
- Tip: Let the peppers sit for 5 minutes after baking to allow the filling to set.
- Tip: Serve with a side of avocado slices for a creamy contrast to the spicy peppers.
Absolutely delightful, the Vegetarian Chile Relleno with Quinoa offers a perfect balance of spicy, cheesy, and hearty flavors. The quinoa filling adds a satisfying texture, while the melted cheese and enchilada sauce bring it all together. Try serving it over a bed of greens for a lighter meal option.
Shrimp Stuffed Chile Relleno
Believe it or not, the first time I tried making Shrimp Stuffed Chile Relleno, I was skeptical about the combination. But the moment I took that first bite, I knew it was a match made in heaven. The creamy shrimp filling paired with the smoky poblano pepper is something you have to experience to believe.
Ingredients
- 4 large poblano peppers
- 1 cup cooked shrimp, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded Monterey Jack cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 cup vegetable oil for frying
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the poblano peppers on the baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling easier.
- Carefully peel the skins off the peppers, make a small slit on one side, and remove the seeds, keeping the stem intact.
- In a mixing bowl, combine the chopped shrimp, cream cheese, Monterey Jack cheese, garlic powder, cumin, and salt until well blended.
- Gently stuff each pepper with the shrimp mixture, ensuring it’s evenly distributed.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F (175°C).
- Fry the stuffed peppers for 2-3 minutes on each side until golden brown and the filling is heated through.
- Remove the peppers from the oil and drain on paper towels to remove excess oil.
Unbelievably, the contrast between the crispy exterior and the creamy, flavorful filling is what makes this dish stand out. Serve it with a side of avocado crema for an extra layer of flavor that complements the shrimp perfectly.
Mushroom and Cheese Chile Relleno
Remember the first time I tried a chile relleno? It was at a tiny, family-run Mexican restaurant tucked away in a bustling city alley. The dish was so memorable that I’ve been perfecting my own version at home ever since. Today, I’m sharing my Mushroom and Cheese Chile Relleno recipe, a delightful twist on the classic that’s sure to impress.
Ingredients
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup sliced mushrooms
- 1/2 cup all-purpose flour
- 2 eggs, separated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) to keep the cooked chiles warm.
- Roast the poblano peppers directly over a gas flame or under a broiler until the skins are blackened, about 5 minutes per side. Tip: Turning them occasionally ensures even charring.
- Place the charred peppers in a plastic bag to steam for 10 minutes. This makes peeling easier.
- Carefully peel the skins off the peppers, then make a small slit to remove the seeds, keeping the stem intact.
- Stuff each pepper with 1/4 cup of Monterey Jack cheese and 1/4 cup of sliced mushrooms.
- Whisk the egg whites in a bowl until stiff peaks form, then gently fold in the yolks, salt, and pepper.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F (175°C). Tip: A candy thermometer can help monitor the oil temperature accurately.
- Dredge each stuffed pepper in flour, then dip into the egg mixture, ensuring it’s fully coated.
- Fry the peppers in the hot oil until golden brown, about 3-4 minutes per side. Tip: Fry in batches to avoid overcrowding the skillet.
- Transfer the fried peppers to a paper towel-lined plate to drain any excess oil.
Delightfully crispy on the outside with a gooey, savory filling, these Mushroom and Cheese Chile Rellenos are a game-changer. Serve them atop a bed of cilantro lime rice for an extra flavor boost or alongside a fresh avocado salad for a lighter meal.
Pork and Potato Stuffed Chile Relleno
Unbelievable how a simple dish can bring back so many memories! Every time I make Pork and Potato Stuffed Chile Relleno, I’m reminded of my grandmother’s kitchen, where the aroma of roasted peppers filled the air. It’s a dish that combines the heartiness of pork and potatoes with the smoky sweetness of poblano peppers, creating a comfort food that’s hard to resist.
Ingredients
- 4 large poblano peppers
- 1 cup shredded cooked pork
- 1 cup diced potatoes, cooked
- 1/2 cup shredded Monterey Jack cheese
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1 cup tomato sauce
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
- Peel the skins off the peppers, make a small slit down one side, and carefully remove the seeds.
- In a mixing bowl, combine the shredded pork, diced potatoes, Monterey Jack cheese, salt, black pepper, cumin, and garlic powder.
- Stuff each pepper with the pork and potato mixture, then secure the opening with toothpicks if necessary.
- Heat olive oil in a skillet over medium heat. Add the stuffed peppers and cook for 2 minutes on each side until lightly browned.
- Pour the tomato sauce and chicken broth over the peppers, reduce the heat to low, and simmer for 15 minutes, covered.
- Remove the toothpicks before serving.
You’ll love the contrast between the tender peppers and the hearty filling, with the cheese adding a creamy texture that ties everything together. Serve it with a side of rice or a fresh salad for a complete meal that’s sure to impress.
Black Bean and Corn Chile Relleno
Back when I first stumbled upon the idea of combining black beans and corn in a chile relleno, I was skeptical. But one bite into this hearty, flavorful dish, and I was hooked. It’s become a staple in my kitchen, especially when I’m craving something comforting yet packed with nutrients.
Ingredients
- 4 large poblano peppers
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cilantro, chopped
- 1 tsp cumin
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 cup all-purpose flour
- 2 eggs, separated
- 1/2 cup vegetable oil, for frying
Instructions
- Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning once, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling easier.
- While the peppers cool, heat 1 tbsp olive oil in a skillet over medium heat. Add the black beans, corn, cumin, and salt. Cook for 5 minutes, stirring occasionally, until heated through. Tip: For extra flavor, add a pinch of smoked paprika.
- Peel the skins off the peppers, make a small slit, and remove the seeds carefully to keep the peppers whole.
- Stuff each pepper with the bean and corn mixture, then sprinkle with Monterey Jack cheese and cilantro.
- In a shallow dish, spread the flour. In another, beat the egg whites until stiff peaks form, then gently fold in the yolks.
- Heat the vegetable oil in a large skillet over medium-high heat to 375°F. Dip each stuffed pepper in flour, then the egg mixture, ensuring it’s fully coated.
- Fry the peppers for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Drain on paper towels. Tip: Serve immediately for the crispiest texture.
Delightfully crispy on the outside with a melt-in-your-mouth filling, these chile rellenos are a game-changer. Try serving them with a dollop of sour cream or a side of avocado salsa for an extra kick.
Sweet Potato and Black Bean Chile Relleno
Unbelievably, the first time I tried making Sweet Potato and Black Bean Chile Relleno, it was a happy accident. I was aiming for a simple stuffed pepper but ended up with this hearty, flavorful dish that’s now a staple in my kitchen. It’s perfect for those evenings when you want something comforting yet packed with nutrients.
Ingredients
- 4 large poblano peppers
- 1 cup mashed sweet potato
- 1 cup black beans, rinsed and drained
- 1/2 cup shredded Monterey Jack cheese
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut a slit in each poblano pepper from stem to tip, carefully removing the seeds and membranes while keeping the stem intact.
- In a mixing bowl, combine the mashed sweet potato, black beans, cumin, smoked paprika, salt, and black pepper. Mix until well incorporated.
- Stuff each pepper with the sweet potato and black bean mixture, then sprinkle the shredded Monterey Jack cheese on top.
- Place the stuffed peppers on the prepared baking sheet and drizzle with olive oil.
- Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
- Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.
The Sweet Potato and Black Bean Chile Relleno comes out with a delightful contrast of textures—creamy sweet potato and beans against the slightly charred, tender poblano. The smoked paprika adds a depth of flavor that makes this dish unforgettable. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of richness.
Chile Relleno Casserole
Kind of like a deconstructed chile relleno, this casserole brings all the flavors of the classic dish into an easy-to-make, comforting bake. I first stumbled upon this recipe during a potluck, and it was love at first bite—now, it’s a regular in my weeknight rotation.
Ingredients
- 6 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
- Roast the poblano peppers over an open flame or under a broiler until the skins are charred, about 5 minutes per side. Tip: Place them in a bowl covered with plastic wrap to steam, making the skins easier to peel.
- Peel the charred skins off the peppers, slice them open to remove the seeds, and lay them flat in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth. Tip: Let the batter rest for 5 minutes to ensure a fluffier texture.
- Pour the batter over the peppers in the baking dish, then sprinkle both cheeses evenly on top.
- Bake for 35-40 minutes, or until the top is golden and the center is set. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
Absolutely bursting with cheesy goodness and the mild heat of poblanos, this casserole is a crowd-pleaser. Serve it with a dollop of sour cream or a side of fresh avocado slices for a refreshing contrast.
Chile Relleno Soup
Over the years, I’ve found that the best dishes come from blending traditions with a touch of personal flair, and this Chile Relleno Soup is no exception. It’s a cozy, flavorful twist on the classic stuffed pepper, perfect for those evenings when you crave something hearty yet simple to whip up.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 poblano peppers, roasted and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 1 cup shredded Monterey Jack cheese
- 2 eggs, beaten
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 large diced onion and sauté until translucent, about 5 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Mix in 4 chopped roasted poblano peppers, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for another 2 minutes.
- Pour in 4 cups chicken broth, bring to a boil, then reduce heat to simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
- Return the soup to the pot, stir in 1 cup heavy cream, and heat through without boiling.
- Season with salt to taste, then slowly whisk in 2 beaten eggs to thicken the soup.
- Remove from heat and stir in 1 cup shredded Monterey Jack cheese until melted.
Ladling this soup into bowls, the creamy texture and the smoky, slightly spicy flavor of the poblanos shine through. Serve it with a side of crusty bread or top with extra cheese and a dollop of sour cream for an extra indulgent touch.
Chile Relleno Tacos
Every now and then, I stumble upon a dish that perfectly blends tradition with a twist, and that’s exactly what happened with these Chile Relleno Tacos. Inspired by a late-night craving and a fridge full of leftovers, this recipe has become a staple in my kitchen for its bold flavors and satisfying crunch.
Ingredients
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil
- 8 small corn tortillas
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 350°F to keep the tacos warm as you fry them in batches.
- Carefully roast the poblano peppers over an open flame or under a broiler until the skins are blistered and charred, about 5 minutes per side. Tip: Place them in a bowl covered with plastic wrap to steam, making the skins easier to peel.
- Once cooled, peel the skins off the peppers, make a small slit, and remove the seeds, keeping the stem intact for presentation.
- Stuff each pepper with a mix of Monterey Jack and cheddar cheeses, then close the slit with a toothpick if necessary.
- Whisk the eggs in a bowl with salt and pepper. Place the flour in another bowl.
- Heat the vegetable oil in a skillet over medium heat until it reaches 375°F. Tip: A cube of bread should sizzle immediately when the oil is ready.
- Dredge each stuffed pepper in flour, then dip in the egg mixture, and fry until golden brown, about 3-4 minutes per side. Tip: Fry in batches to avoid overcrowding the skillet.
- Remove the peppers and drain on paper towels. Keep warm in the oven.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
- To assemble, place a fried pepper on each tortilla, top with sour cream, cilantro, and a squeeze of lime.
How these tacos turn out is nothing short of magical—the creamy, melted cheese against the crispy exterior of the pepper, all wrapped in a soft tortilla, creates a symphony of textures. Serve them with a side of black beans or a fresh avocado salad for a complete meal that’s sure to impress.
Chile Relleno Burritos
Today, I stumbled upon a dish that perfectly marries the heartiness of burritos with the smoky, spicy charm of chile rellenos. It’s a fusion that’s been on my mind since my last trip to New Mexico, where the flavors of roasted green chiles left an indelible mark on my palate.
Ingredients
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked black beans
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 large flour tortillas
- 1 cup enchilada sauce
- 1/2 tsp salt
- 1/2 tsp ground cumin
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Place the poblano peppers on the baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
- Peel the skins off the peppers, make a small slit to remove the seeds, and stuff each with 1/4 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm the olive oil and sauté the onions and garlic until translucent, about 5 minutes.
- Add the black beans, salt, and cumin to the skillet, stirring to combine, and cook for another 3 minutes.
- Lay out the flour tortillas and divide the bean mixture among them, placing it in the center of each.
- Place a stuffed poblano pepper on top of the bean mixture on each tortilla.
- Roll the tortillas tightly around the filling, tucking in the ends to form burritos.
- Pour the enchilada sauce over the burritos in a baking dish and bake at 350°F for 15 minutes, until the sauce is bubbly.
Perfectly balanced between the creamy melt of cheese and the earthy beans, these burritos offer a delightful contrast in textures. Serve them with a side of cool avocado slices to cut through the richness, or drizzle with a bit of crema for an extra layer of flavor.
Chile Relleno Pizza
Growing up in a household where Mexican and Italian cuisines collided, I was always on the lookout for recipes that could bring the best of both worlds to my plate. That’s how I stumbled upon the idea of a Chile Relleno Pizza, a dish that combines the smoky heat of poblano peppers with the gooey goodness of melted cheese on a crispy crust. It’s become a weekend favorite in my home, and I’m excited to share how you can whip it up in yours.
Ingredients
- 1 pizza dough (store-bought or homemade)
- 2 large poblano peppers
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup cornmeal
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered, about 5 minutes per side. Tip: Let them steam in a covered bowl for 10 minutes to make peeling easier.
- Peel the charred skin off the peppers, remove the seeds, and slice them into strips.
- On a floured surface, roll out the pizza dough to a 12-inch circle. Sprinkle cornmeal on the hot pizza stone or baking sheet to prevent sticking.
- Transfer the dough to the prepared stone or sheet. Brush the surface with olive oil and sprinkle with salt and black pepper.
- Layer the mozzarella and cheddar cheeses over the dough, then arrange the poblano strips on top.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
- Let the pizza cool for 5 minutes before slicing. Tip: Use a pizza cutter for clean slices.
Unbelievable how the smoky flavor of the poblanos pairs with the creamy cheeses on this pizza. The crust gets perfectly crispy, making each bite a delightful contrast of textures. Serve it with a side of salsa or a dollop of sour cream for an extra kick.
Chile Relleno Stuffed Peppers
Very few dishes bring me as much joy as a perfectly made Chile Relleno Stuffed Pepper. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of roasted peppers filled the air, and every bite was a blend of comfort and spice. Today, I’m sharing my take on this classic, with a few personal twists that I’ve discovered over years of trial and error.
Ingredients
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 3 large eggs, separated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup tomato sauce
- 1/2 cup water
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Place the poblano peppers on the baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered and charred.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins.
- Carefully peel the skins off the peppers, make a small slit down one side, and remove the seeds, keeping the stems intact.
- In a bowl, mix the Monterey Jack and cheddar cheeses, then stuff each pepper with the cheese mixture.
- In a shallow dish, whisk the egg whites with salt until stiff peaks form, then gently fold in the yolks.
- Heat the vegetable oil in a large skillet over medium heat.
- Dredge each stuffed pepper in flour, then dip into the egg mixture, ensuring it’s fully coated.
- Fry the peppers in the skillet for 3-4 minutes on each side, until golden brown and crispy.
- In a small saucepan, combine the tomato sauce and water, bring to a simmer, and cook for 5 minutes.
- Pour the sauce over the fried peppers and serve immediately.
Nothing beats the contrast of the crispy exterior against the gooey, melted cheese inside. For an extra kick, serve these peppers with a side of spicy salsa or a dollop of sour cream to balance the heat.
Chile Relleno Omelette
Morning cravings hit me hard today, and I found myself dreaming of a dish that combines the heartiness of an omelette with the bold flavors of a chile relleno. That’s how this Chile Relleno Omelette was born—a perfect blend of cheesy, spicy, and eggy goodness that’s surprisingly simple to whip up.
Ingredients
- 2 large eggs
- 1 tbsp butter
- 1/2 cup shredded Monterey Jack cheese
- 1 roasted poblano pepper, peeled and seeded
- 1/4 cup diced onion
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
- While onions cook, whisk eggs, salt, and black pepper in a bowl until fully combined.
- Add butter to the skillet with onions, letting it melt completely before pouring in the egg mixture.
- As the eggs begin to set, gently lift the edges with a spatula to let uncooked eggs flow underneath.
- Place the roasted poblano pepper on one half of the omelette, then sprinkle Monterey Jack cheese over the pepper.
- Fold the omelette in half over the filling, cover the skillet, and reduce heat to low. Cook for 2 minutes to melt the cheese.
- Carefully slide the omelette onto a plate, serving immediately.
This omelette is a delightful mix of fluffy eggs, melted cheese, and the smoky kick of poblano. Try serving it with a side of salsa verde for an extra layer of flavor that’ll make your taste buds dance.
Chile Relleno Dip
Wondering how to bring the bold flavors of chile relleno into a shareable dish? I stumbled upon this idea during a lazy Sunday when craving something cheesy and spicy but without the fuss of stuffing peppers. This dip is my go-to for game nights, blending the essence of the classic dish with the ease of a dip.
Ingredients
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 4 oz diced green chiles, drained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
Instructions
- Preheat your oven to 350°F and lightly grease a small baking dish.
- In a large bowl, combine the Monterey Jack cheese, cheddar cheese, cream cheese, and mayonnaise until well mixed. Tip: Letting the cream cheese sit at room temperature for 30 minutes makes blending easier.
- Fold in the diced green chiles, garlic powder, onion powder, ground cumin, and smoked paprika until evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it evenly. Tip: For a smoother top, wet the back of a spoon and gently press down on the mixture.
- Bake for 20-25 minutes, or until the edges are bubbly and the top is lightly golden. Tip: Keep an eye on it after 15 minutes to prevent over-browning.
- Let the dip cool for 5 minutes before serving to allow it to set slightly.
The dip emerges creamy with pockets of mild heat from the chiles, perfect for scooping with tortilla chips or spreading on warm flour tortillas. For an extra touch, garnish with fresh cilantro or a drizzle of crema before serving.
Chile Relleno Stuffed Avocados
Unbelievably, I stumbled upon this recipe when I was trying to figure out what to do with a bunch of overripe avocados and some leftover poblano peppers from my garden. It’s a twist on the classic chile relleno that’s not only easier to make but also packs a creamy, dreamy texture that’s hard to resist.
Ingredients
- 4 large avocados, halved and pitted
- 4 poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup all-purpose flour
- 2 large eggs, separated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Roast the poblano peppers over an open flame or under a broiler until the skins are blackened, about 5 minutes per side. Let them cool, then peel off the skins, make a slit down the side, and remove the seeds.
- Carefully stuff each pepper with a mixture of Monterey Jack and queso fresco cheeses, then tuck them into the avocado halves where the pits were.
- In a small bowl, whisk together the flour, egg yolks, salt, and pepper until smooth. In another bowl, beat the egg whites until stiff peaks form, then gently fold into the yolk mixture.
- Heat the vegetable oil in a large skillet over medium heat. Dip each stuffed avocado into the egg batter, ensuring it’s fully coated, then fry until golden brown, about 2-3 minutes per side.
- Transfer the fried avocados to the prepared baking dish and bake for 10 minutes to ensure the cheese is melted and the avocados are heated through.
You’ll love the contrast between the crispy exterior and the soft, creamy interior of these avocados. Serve them with a drizzle of crema and a sprinkle of chopped cilantro for an extra touch of flavor.
Conclusion
Ready to spice up your mealtime? This roundup of 18 Spicy Chile Relleno Recipes offers a delicious variety to suit every taste. Whether you’re a fan of classic flavors or eager to try something new, there’s a recipe here for you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!
