Chiles Rellenos How to Make (English)

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Roast each poblano pepper directly on a stovetop burner set to medium heat, rotating them to ensure even roasting.

Once the peppers are done roasting, place them in a plastic bag to steam for easier peeling for 5 minutes.

After 5 minutes, take the peppers out of the bag and remove the skin.

Cut a slit lengthwise in each pepper and remove the seeds, being careful not to tear the pepper and leaving the stem intact.

Wash your hands thoroughly after handling the peppers to avoid the spicy heat from the seeds and veins.

Stuff each pepper with 3/4 cup of shredded Chihuahua cheese.

Close the peppers with toothpicks to keep the cheese from coming out when placed in the salsa.

In a pot over medium heat, add 3 cups of salsa and bring it to a boil, which will take about 10 minutes.

Once boiling, place the stuffed peppers in the salsa and let them cook for 20 minutes until the cheese has fully melted.

Remove all toothpicks before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens