Description
A healthier, baked version of the classic Mexican chile relleno, featuring poblano peppers stuffed with a savory mixture of green chiles, corn, and melty cheese, baked in a flavorful ranchero sauce. This dish delivers all the deliciousness with less oil and less time, perfect for a comforting yet wholesome meal.
Ingredients
Peppers and Filling
- 6 poblano peppers
- 2 (4-ounce) cans diced green chiles
- ½ cup yellow corn (canned, fresh, or frozen and thawed)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 1 ½ cups shredded Chihuahua cheese or other melty cheese like mozzarella
Ranchero Sauce
- 1 batch ranchero sauce (about 1 ½ – 2 cups, optional but recommended)
For Serving
- Crumbled cotija cheese
- Diced Roma tomatoes
- Sour cream
- Chopped cilantro
Instructions
- Broil the peppers: Position your oven rack directly under the broiler and set it to high. Lay the poblano peppers on a foil-lined baking sheet and broil for 5 minutes on each side, until their skin is mostly blackened and blistered.
- Steam the peppers: Remove the peppers from the oven and loosely cover them with foil or plastic wrap to trap heat. Allow them to steam for 5 minutes, which softens the skin, making it easier to peel.
- Preheat the oven: Set your oven to 350ºF to prepare for baking later.
- Peel and prepare peppers: Carefully peel off as much of the loose, blistered skin as possible. Cut a small slit down the center of each pepper to create a pocket. If you prefer milder peppers, remove some seeds at this stage; otherwise leave them in.
- Arrange peppers in sauce: Pour the ranchero sauce into a 9×13-inch baking dish. Place the peppers in a single layer on top of the sauce without overlapping.
- Make the filling: In a medium bowl, mix the diced green chiles, corn, kosher salt, and ground cumin. Spoon this mixture carefully into each pepper, then stuff the peppers further with shredded cheese.
- Bake the stuffed peppers: Bake in the preheated oven for 15 minutes or until the cheese inside is bubbly and melted.
- Garnish and serve: Remove the peppers from the oven, then top with crumbled cotija cheese, diced Roma tomatoes, a dollop of sour cream, and chopped cilantro for a fresh finish.
Notes
- Broiling the peppers before baking adds depth of flavor by charring their skin; steaming afterward softens the skin for easy peeling.
- Poblano peppers have a mild heat, but removing seeds will reduce spice further if desired.
- If you can’t find ranchero sauce, substitute with your favorite mild tomato-based salsa for a different twist.
- This dish can be made vegetarian by ensuring the cheese used is free of animal rennet.
- Leftovers keep well in the refrigerator for 2-3 days and can be reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
