Go Back Email Link

Baked Chile Rellenos

Print Pin

Ingredients  

  • 4 large poblano peppers
  • 1/2 lb chorizo
  • 1 1/2 cups pepper jack cheese, cubes
  • 1 1/2 cups Mexican blend cheese, shredded
  • 1/2 cup enchilada sauce
  • 1/4 cup salsa verde
  • 2 tbsp queso fresco, crumbled
  • Juice of 1/2 to 1 lime
  • 1 tbsp cilantro

Method 

  • On a parchment lined baking sheet, place the chile rellenos and broil in the oven for about 5 minutes each side or until nicely charred on the outside. Let poblano peppers cool, then remove skin gently trying not to rip the flesh of the peppers. Carefully cut a slit down the middle of one side of the poblano, do not puncture through the other side
  • Cook chorizo in a cast iron skillet on medium heat. Crumble the chorizo with a wooden spoon as it is cooking. Once fully cooked, remove from heat
  • Stuff poblano peppers with pepper jack cheese, Mexican blend cheese and chorizo. Move the stuffed peppers to the cast iron skillet and bake in a 400 degree preheated oven for about 15 minutes or until cheese is fully melted and slightly browned on top
  • Top the peppers with enchilada sauce, salsa verde, queso fresco, fresh lime juice, and cilantro. Serve right away
Start Cooking