Senor Pico's Baked Chile Rellenos

Discover the vibrant flavors of "Señor Pico's Baked Chile Rellenos," a lighter twist on the traditional Mexican classic. This recipe features fire-roasted poblano peppers stuffed with a gooey blend of cheddar and Monterey Jack cheeses, all topped with a savory tomato-cumin sauce and baked to perfection. Instead of frying, this dish is oven-baked, making it a healthier yet equally indulgent option. The creamy egg custard ties everything together, creating a rich and satisfying meal that's ready in just one hour. Perfect for a comforting family dinner or a standout dish at your next fiesta, these chile rellenos are garnished with fresh cilantro for a vibrant finish. If you're seeking easy, flavorful, and authentic Mexican-inspired cuisine, this recipe is a must-try!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 large Poblano peppers
• 2 tablespoons Vegetable oil
• 1 medium, diced Onion
• 2 cloves, minced Garlic
• 14 ounces Canned diced tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups, shredded Cheddar cheese
• 1 cup, shredded Monterey Jack cheese
• 4 large Eggs
• 0.25 cup Milk
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 10-15 minutes, turning halfway through, until the skins are blistered and slightly charred.

Step 2

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a kitchen towel to allow them to steam for 10 minutes. This will make removing the skins easier.

Step 3

While the peppers are steaming, heat the vegetable oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Then, stir in the minced garlic and cook for 1 minute.

Step 4

Add the canned diced tomatoes (with juices), ground cumin, salt, and black pepper to the skillet. Let the mixture simmer for 10 minutes, then remove it from the heat and allow it to cool slightly.

Step 5

Once the peppers have steamed, gently peel off the skins. Carefully make a small slit down one side of each pepper and remove any seeds and membranes inside. Be cautious not to tear the peppers completely open.

Step 6

In a bowl, mix the shredded cheddar cheese and Monterey Jack cheese. Stuff each pepper with about 1/3 cup of the cheese mixture and place them in a greased 9x13-inch baking dish.

Step 7

In another bowl, whisk together the eggs and milk. Pour this egg mixture evenly over the stuffed peppers in the baking dish.

Step 8

Spoon the tomato mixture over the top of the peppers, spreading it out evenly.

Step 9

Bake the peppers in the preheated oven for 25-30 minutes, or until the egg mixture is set and the top is golden and bubbly.

Step 10

Garnish the baked chile rellenos with the chopped cilantro and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1785.3g)

Amount per serving	% Daily Value*
Calories	2136.0

Total Fat 153.7g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 20.3g
Cholesterol 1015.5mg	0%
Sodium 5536.5mg	0%
Total Carbohydrate 99.1g	0%
Dietary Fiber 21.4g	0%
Total Sugars 47.7g
Protein 103.1g	0%

Vitamin D 190.8IU	0%
Calcium 1982.9mg	0%
Iron 11.2mg	0%
Potassium 3681.4mg	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: 63.1%

Protein: 18.8%

Carbs: 18.1%