How to Make Baked Chile Rellenos | Fresh Summer Recipe

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder and more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

ground meat

🥗Healthier: quinoa

💰Cheaper: canned beans

Quinoa is a protein-rich alternative, while beans are budget-friendly.

tomato sauce

🥗Healthier: homemade salsa

💰Cheaper: canned tomatoes

Homemade salsa can be fresher and lower in sodium.

Preheat the oven to 375°F.

Choose 4 large bell peppers and roast them over a gas flame or under a broiler until blackened and blistered.

Cut the bell peppers in half and place them cut side up in a baking dish.

In a skillet, heat 1 to 2 tablespoons of olive oil over medium heat and add a diced small sweet onion, sautéing for 3 minutes.

Slice the kernels off 2 ears of sweet corn and add them to the skillet with minced garlic, cooking until golden and fragrant, about 3 to 4 minutes.

Stir in diced chilies and season with salt and pepper, then set aside to cool.

Mix in about 1 and 1/2 cups of local cheese (sharp cheddar, jack, or any farmstead cheese that melts well) into the filling.

Cover the dish loosely with foil and bake at 375°F for about 25 minutes, then uncover and bake for another 10 to 15 minutes until the cheese is bubbly and golden brown.

While baking, make a fresh pico de gallo by dicing 4 to 6 ripe tomatoes, half a yellow onion, half a jalapeno, and half a bunch of cilantro, mixing with salt to taste.

Serve the baked peppers topped with pico de gallo and herbs like cilantro or scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens