Green Chiles Rellenos Stuffed Green Chiles

Transform your dinner table with these irresistible Green Chiles Rellenos Stuffed Green Chiles, a bold take on the classic Mexican dish. Featuring fire-roasted poblano peppers, each filled with a creamy blend of mild cheddar, Monterey Jack, and cream cheese, with the option to include shredded chicken for added heartiness. These stuffed chiles are seasoned to perfection with garlic, cumin, and fresh cilantro, then dipped in a light egg batter and fried to golden perfection. Finished in the oven for a gooey, melted center, they’re served with a vibrant red salsa or enchilada sauce for the ultimate flavor explosion. Perfect for impressing guests or spicing up weeknight meals, these chiles rellenos are a celebration of smoky, cheesy, and savory bliss. Ready in under an hour, they’re a must-try for any lover of authentic and comforting Mexican cuisine.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 1 cup Mild cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 4 ounces Cream cheese, softened
• 1 cup Cooked chicken, shredded (optional)
• 2 tablespoons Fresh cilantro, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 whole Large eggs
• 0.5 cup All-purpose flour
• 2 cups Vegetable oil (for frying)
• 1 cup Red salsa or enchilada sauce (for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roast the poblano peppers over an open flame, on a grill, or under a broiler until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.

Step 3

Carefully peel the charred skin off the peppers without tearing them. Make a small slit down one side of each pepper and remove the seeds and membranes. Set aside.

Step 4

In a mixing bowl, combine the cheddar cheese, Monterey Jack cheese, cream cheese, shredded chicken (if using), chopped cilantro, minced garlic, ground cumin, salt, and black pepper. Mix until well combined.

Step 5

Stuff each poblano pepper with the cheese mixture, being careful not to overfill them. Gently close the peppers around the filling and secure them with toothpicks if needed.

Step 6

In a shallow bowl, whisk the eggs until frothy. Place the flour on a separate plate.

Step 7

Heat the vegetable oil in a large skillet over medium heat.

Step 8

Lightly coat each stuffed pepper in the flour, then dip it into the whisked eggs, ensuring it is fully coated.

Step 9

Carefully place the peppers into the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the skillet.

Step 10

Transfer the fried peppers to a baking dish and bake in the preheated oven for 10 minutes to ensure the cheese is fully melted.

Step 11

Remove the peppers from the oven and let them rest for 5 minutes. Serve hot with your favorite red salsa or enchilada sauce.

Nutrition Facts

Serving size	(2163.1g)

Amount per serving	% Daily Value*
Calories	6504.3

Total Fat 618.8g	0%
Saturated Fat 144.7g	0%
Polyunsaturated Fat g
Cholesterol 1292.3mg	0%
Sodium 5507.8mg	0%
Total Carbohydrate 125.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 37.5g
Protein 176.6g	0%

Vitamin D 208IU	0%
Calcium 2001.7mg	0%
Iron 16.7mg	0%
Potassium 3335.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.2%

Protein: 10.4%

Carbs: 7.4%