Welcome to a world where the classic chili relleno gets a deliciously modern twist! Whether you’re craving cozy comfort food or a quick, impressive dinner, these 21 innovative recipes will inspire your next kitchen adventure. From cheesy stuffed peppers to creative new fillings, get ready to fall in love with this beloved dish all over again. Let’s dive into these mouthwatering ideas!
Classic Cheese-Stuffed Chili Rellenos
Perfect for a cozy dinner, these Classic Cheese-Stuffed Chili Rellenos deliver smoky, cheesy goodness. They’re surprisingly simple to make at home with fresh poblanos and a quick tomato sauce. You’ll love the crispy, golden batter hugging the tender peppers.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the peppers and filling:
4 large poblano peppers
8 ounces Monterey Jack cheese, cut into 4 thick sticks
1/2 cup all-purpose flour
– For the batter:
3 large eggs, separated
1/4 teaspoon salt
1/4 cup all-purpose flour
– For the sauce:
1 tablespoon vegetable oil
1/2 cup finely chopped white onion
2 cloves garlic, minced
1 (14.5-ounce) can crushed tomatoes
1/2 cup water
1/4 teaspoon ground cumin
Vegetable oil for frying
Instructions
1. Char the poblano peppers directly over a gas flame on high heat for 5-7 minutes, turning with tongs until blackened all over. Tip: Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
2. Peel the blackened skins off the peppers under running water. Make a lengthwise slit in each pepper and remove seeds, keeping stems intact.
3. Stuff each pepper with one stick of Monterey Jack cheese. Dredge each stuffed pepper in 1/2 cup flour, tapping off excess.
4. For the batter, beat 3 egg whites with 1/4 teaspoon salt in a clean bowl until stiff peaks form, about 3-4 minutes. Tip: Use a metal bowl for best volume.
5. Gently fold in 3 egg yolks and 1/4 cup flour into the beaten whites until just combined.
6. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Tip: Test with a small batter drop; it should sizzle immediately.
7. Dip one floured pepper into the batter, coating completely. Fry in hot oil for 3-4 minutes per side until golden brown. Drain on paper towels. Repeat with remaining peppers.
8. For the sauce, heat 1 tablespoon oil in a saucepan over medium heat. Sauté 1/2 cup onion for 3 minutes until soft.
9. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 can crushed tomatoes, 1/2 cup water, and 1/4 teaspoon cumin.
10. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
11. Serve the fried rellenos topped with warm tomato sauce.
Hearty and satisfying, these rellenos feature a crisp exterior giving way to molten cheese and smoky pepper. The tangy tomato sauce balances the richness perfectly. Try them with a side of Mexican rice or a simple green salad for a complete meal.
Baked Chili Rellenos with Quinoa
Looking for a satisfying, protein-packed dinner that won’t weigh you down? These baked chili rellenos swap out the traditional fry for a hearty quinoa and cheese filling. You’ll get all the smoky, cheesy goodness in a much lighter package.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Filling:
– 1 cup quinoa, rinsed
– 2 cups water
– 1/2 tsp salt
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
For the Sauce & Topping:
– 1 (15 oz) can tomato sauce
– 1/2 cup chicken or vegetable broth
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 cup shredded Monterey Jack cheese (for topping)
Instructions
1. Preheat your oven to 375°F.
2. Combine the rinsed quinoa, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes, or until all water is absorbed. Tip: Let the cooked quinoa sit, covered and off the heat, for 5 minutes to fluff perfectly.
4. While quinoa cooks, place poblano peppers directly on the grates of a gas burner set to medium-high. Char the skins, turning with tongs, until blackened all over, about 8-10 minutes total.
5. Immediately transfer the charred peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam—this makes peeling easy.
6. Carefully peel the blackened skin from the peppers. Make a lengthwise slit in each pepper and carefully remove the seeds and membranes, keeping the stem intact.
7. In a large bowl, combine the cooked quinoa, 1 cup Monterey Jack cheese, cotija cheese, and chopped cilantro. Mix gently until well combined.
8. Gently stuff each prepared poblano pepper with the quinoa-cheese mixture. Place the stuffed peppers in a 9×13 inch baking dish.
9. In a separate bowl, whisk together the tomato sauce, broth, cumin, and oregano until smooth. Pour this sauce evenly over and around the stuffed peppers in the baking dish.
10. Sprinkle the remaining 1/4 cup of Monterey Jack cheese evenly over the top of the peppers.
11. Bake, uncovered, at 375°F for 25-30 minutes, or until the cheese on top is melted and bubbly and the sauce is hot. Tip: For a more golden top, broil for the final 2-3 minutes, watching closely to prevent burning.
12. Remove the baking dish from the oven and let it rest for 5 minutes before serving. Tip: This rest allows the filling to set slightly for cleaner slicing.
Just out of the oven, these rellenos offer a fantastic contrast: tender, smoky peppers give way to a fluffy, savory quinoa filling. The tangy tomato sauce and melted cheese create a rich, cohesive dish that’s far lighter than its fried counterpart. Serve them over a bed of rice for a complete meal, or slice them and add to tacos for a creative twist.
Grilled Chicken Chili Relleno Casserole
Bold flavors and minimal effort define this grilled chicken chili relleno casserole. It layers smoky grilled chicken, roasted poblano peppers, and melty cheese into a hearty, satisfying bake. Perfect for weeknights or casual gatherings, it delivers restaurant-quality taste with straightforward assembly.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the chicken and peppers:
– 1.5 lbs boneless, skinless chicken breasts
– 4 large poblano peppers
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the casserole:
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1 (10 oz) can diced tomatoes with green chiles
– 1/2 cup sour cream
– 1 tsp ground cumin
– 1/2 tsp chili powder
For the topping:
– 1/2 cup crushed tortilla chips
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat grill to medium-high heat (400°F).
2. Rub chicken breasts with olive oil, then season with kosher salt and black pepper.
3. Place chicken and whole poblano peppers on the grill grates.
4. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
5. Grill poblano peppers for 10-12 minutes, turning occasionally, until skins are charred and blistered.
6. Transfer grilled peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
7. Remove chicken from grill and let rest for 5 minutes before dicing into 1-inch pieces.
8. Peel charred skins from poblano peppers, remove stems and seeds, then slice into strips.
9. Preheat oven to 375°F and grease a 9×13 inch baking dish.
10. In a large mixing bowl, combine diced chicken, poblano strips, black beans, corn, white onion, minced garlic, diced tomatoes with green chiles, sour cream, cumin, and chili powder.
11. Spread half of the chicken mixture evenly in the prepared baking dish.
12. Sprinkle 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese over the layer.
13. Spread remaining chicken mixture over the cheese layer.
14. Top with remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
15. Sprinkle crushed tortilla chips evenly over the cheese topping.
16. Bake uncovered for 30-35 minutes until cheese is melted and bubbly and edges are lightly browned.
17. Remove from oven and let rest for 10 minutes before serving.
18. Garnish with chopped fresh cilantro.
Expect a satisfying contrast between the tender chicken, creamy cheese layers, and slight crunch from the tortilla chip topping. The poblano peppers add mild heat that complements the smoky grilled flavors beautifully. Serve with extra sour cream and lime wedges for a bright, fresh accent.
Spicy Beef and Black Bean Chili Rellenos
Poblano peppers stuffed with spicy beef and black beans deliver a bold, satisfying meal. This chili rellenos recipe packs heat and heartiness into every bite. It’s a straightforward dish that comes together with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– For the filling: 1 lb ground beef (85% lean), 1 cup canned black beans (rinsed and drained), 1/2 cup diced onion, 2 cloves garlic (minced), 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 cup water
– For the peppers: 4 large poblano peppers
– For the coating: 1 cup all-purpose flour, 2 large eggs (beaten), 1 cup vegetable oil (for frying)
Instructions
1. Preheat oven to 400°F.
2. Roast poblano peppers on a baking sheet for 15 minutes until skins blister.
3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel skins off peppers carefully, make a lengthwise slit, and remove seeds while keeping stems intact.
5. In a skillet over medium-high heat, cook ground beef for 5 minutes until browned, breaking it into crumbles.
6. Add diced onion and minced garlic to the skillet, cooking for 3 minutes until softened.
7. Stir in chili powder, ground cumin, cayenne pepper, and salt, toasting spices for 1 minute to enhance flavor.
8. Mix in black beans and water, simmering for 5 minutes until liquid is absorbed, then remove from heat.
9. Stuff each pepper with the beef mixture, pressing gently to fill completely.
10. Dredge stuffed peppers in flour, shaking off excess.
11. Dip floured peppers into beaten eggs, ensuring even coating.
12. Heat vegetable oil in a large skillet to 350°F, using a thermometer for accuracy.
13. Fry peppers for 3-4 minutes per side until golden brown and crispy, working in batches to avoid overcrowding.
14. Drain peppers on paper towels to remove excess oil.
15. Serve immediately while hot. Keep the filling warm by covering it with foil after step 8 to prevent drying out during assembly.
Kick up the heat with extra cayenne or cool it down with a dollop of sour cream. The crispy exterior gives way to a tender, spicy filling that’s perfect for a weeknight dinner or game day spread. Try serving it over rice or with a side of guacamole for a complete meal.
Chili Relleno Stuffed Peppers
Bold poblano peppers get a Tex-Mex twist with this chili relleno-inspired bake. Roasted peppers are stuffed with a cheesy, spiced filling and baked until bubbly. It’s a hands-off casserole that delivers classic flavors without the fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the peppers:
– 6 large poblano peppers
– 1 tbsp olive oil
– 1/2 tsp salt
For the filling:
– 1 lb ground beef (85% lean)
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp black pepper
– 1 cup cooked white rice
– 1 cup shredded Monterey Jack cheese
– 1/2 cup canned black beans, rinsed
– 1/4 cup chopped fresh cilantro
For the topping:
– 1 cup enchilada sauce
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Cut poblano peppers in half lengthwise. Remove seeds and ribs.
3. Place pepper halves cut-side down on the baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. Roast peppers for 15 minutes until skins blister slightly. Remove from oven and reduce temperature to 375°F.
5. While peppers roast, heat a large skillet over medium-high heat. Add 1 lb ground beef and cook for 5 minutes, breaking it into crumbles.
6. Add 1/2 cup diced yellow onion to the skillet. Cook for 3 minutes until softened.
7. Stir in 2 cloves minced garlic, 1 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
8. Remove skillet from heat. Drain any excess grease.
9. To the skillet, add 1 cup cooked white rice, 1 cup Monterey Jack cheese, 1/2 cup black beans, and 1/4 cup cilantro. Mix thoroughly.
10. Arrange roasted pepper halves in a 9×13-inch baking dish. Spoon filling evenly into each pepper half.
11. Pour 1 cup enchilada sauce evenly over stuffed peppers.
12. Sprinkle 1/2 cup cheddar cheese over the top.
13. Bake at 375°F for 20 minutes until cheese is melted and sauce bubbles at edges.
14. Let rest for 5 minutes before serving.
Creative charred poblano skins contrast with the creamy, spiced filling. The rice absorbs the enchilada sauce during baking, creating a moist texture. Serve with lime wedges and extra cilantro for brightness.
Seafood-Stuffed Chili Rellenos
Fancy a spicy, cheesy, seafood-packed twist on a classic? These Seafood-Stuffed Chili Rellenos deliver. They’re surprisingly simple to make for a show-stopping result.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
For the Chiles & Filling
– 4 large poblano peppers
– 1 tbsp olive oil
– 8 oz raw shrimp, peeled, deveined, and chopped
– 8 oz lump crab meat, picked over for shells
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped white onion
– 1 clove garlic, minced
– 1/4 tsp ground cumin
– Salt
For the Sauce
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup low-sodium chicken broth
– 1/4 cup chopped fresh cilantro
– 1/4 tsp dried oregano
For Coating & Frying
– 3 large eggs, separated
– 1/4 cup all-purpose flour
– 1/4 tsp salt
– 1 cup vegetable oil for frying
Instructions
1. Char the poblano peppers directly over a gas flame on high heat for 5-7 minutes, turning with tongs until skin is blackened and blistered all over. Tip: Place charred peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes—this loosens the skin.
2. Peel the blackened skin off the peppers carefully under cool running water. Make a lengthwise slit in each pepper and remove seeds and membranes, keeping the stem intact. Pat dry inside and out with paper towels.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chopped onion and cook for 3 minutes until translucent.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Add chopped shrimp and cook for 2-3 minutes until pink and opaque.
6. Remove skillet from heat. Gently fold in crab meat, Monterey Jack cheese, cheddar cheese, 1/4 tsp cumin, and a pinch of salt.
7. Stuff each prepared poblano pepper evenly with the seafood-cheese mixture. Use toothpicks to secure the slit closed if needed.
8. Prepare the sauce: In a blender, combine the can of diced tomatoes, 1/2 cup chicken broth, 1/4 cup cilantro, and 1/4 tsp dried oregano. Blend on high for 30 seconds until smooth. Pour into a saucepan and set aside.
9. In a medium bowl, whisk 3 egg whites with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
10. In a small bowl, whisk the 3 egg yolks with 1/4 cup flour and 1/4 tsp salt until smooth. Tip: Gently fold the yolk mixture into the stiff egg whites until just combined—this creates a light, airy batter.
11. Heat 1 cup vegetable oil in a large, deep skillet to 350°F. Use a candy thermometer for accuracy.
12. Dredge a stuffed pepper lightly in flour, then coat thoroughly in the egg batter.
13. Carefully place the coated pepper into the hot oil. Fry for 3-4 minutes, turning once, until golden brown and crispy on all sides. Tip: Fry in batches of two to avoid overcrowding and maintain oil temperature.
14. Remove pepper with a slotted spoon and drain on a wire rack set over a baking sheet.
15. While peppers fry, heat the prepared tomato sauce over medium heat until simmering, about 5 minutes. Keep warm.
16. To serve, spoon warm tomato sauce onto plates and place a fried chili relleno on top.
You get a fantastic contrast: a crisp, airy shell gives way to a molten, briny, cheesy center. The bright, herby tomato sauce cuts through the richness perfectly. Try serving them over a bed of cilantro-lime rice for a complete meal.
Vegetarian Green Chili Rellenos
Ready for a satisfying meatless meal? Vegetarian Green Chili Rellenos are a flavorful twist on the classic. They’re surprisingly easy to make at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the filling:
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup corn kernels (fresh, frozen, or canned, drained)
– 1/4 cup chopped fresh cilantro
– For the batter:
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 3/4 cup cold water
– For frying:
– 1 cup vegetable oil
Instructions
1. Preheat your oven to 400°F.
2. Place the poblano peppers on a baking sheet and roast for 15-20 minutes until the skins are blistered and blackened.
3. Immediately transfer the hot peppers to a bowl and cover it tightly with plastic wrap for 10 minutes to steam. (Tip: This makes peeling the skins off much easier.)
4. Carefully peel the charred skins off the peppers.
5. Make a lengthwise slit in each pepper and remove the seeds and membranes, keeping the stem intact.
6. In a medium bowl, combine the shredded Monterey Jack cheese, corn kernels, and chopped cilantro.
7. Stuff each prepared pepper evenly with the cheese and corn mixture.
8. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
9. Gradually whisk in the cold water until a smooth, thick batter forms. (Tip: Using cold water helps create a crispier coating.)
10. Heat the vegetable oil in a large skillet over medium-high heat to 350°F.
11. Carefully dip each stuffed pepper into the batter, coating it completely.
12. Fry the battered peppers in the hot oil for 2-3 minutes per side until golden brown and crispy.
13. Transfer the fried peppers to a paper towel-lined plate to drain excess oil. (Tip: Let them rest for a minute before serving so the filling sets.)
Perfectly crispy on the outside with a gooey, savory filling. The roasted poblanos add a mild heat that complements the sweet corn. Serve them immediately with a dollop of sour cream or a fresh pico de gallo for a complete meal.
Breakfast Chili Relleno Skillet
Venturing beyond typical breakfast fare, this skillet dish packs savory flavor into your morning routine. It combines roasted poblano peppers with eggs and cheese for a hearty, satisfying start. You’ll appreciate its simplicity and bold taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the peppers and base:
– 4 large poblano peppers
– 1 tbsp olive oil
– 1/2 cup diced onion
– 1/2 cup diced red bell pepper
– 1/2 tsp ground cumin
– 1/2 tsp chili powder
– For the eggs and topping:
– 6 large eggs
– 1/4 cup milk
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and black pepper
Instructions
1. Preheat your oven’s broiler to high and place an oven rack 6 inches below the heat source.
2. Place poblano peppers on a baking sheet and broil for 5-7 minutes, turning once, until skins are charred and blistered.
3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel off charred skins from peppers, then slice them open lengthwise and remove seeds and membranes.
5. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
6. Add diced onion and red bell pepper, cooking for 5 minutes until softened.
7. Stir in ground cumin and chili powder, cooking for 30 seconds until fragrant.
8. Arrange prepared poblano peppers evenly in the skillet over the vegetable mixture.
9. In a medium bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
10. Pour egg mixture over the peppers in the skillet, tilting to distribute evenly.
11. Cook undisturbed for 3-4 minutes until edges begin to set.
12. Sprinkle shredded Monterey Jack cheese evenly over the top.
13. Transfer skillet to the oven and bake at 375°F for 12-15 minutes until eggs are fully set and cheese is melted and bubbly.
14. Remove from oven and let rest for 5 minutes before slicing.
15. Garnish with chopped fresh cilantro.
Melted cheese forms a golden crust over fluffy eggs, while roasted poblanos provide subtle heat and smoky depth. Serve it straight from the skillet with warm tortillas or crusty bread for scooping. Leftovers reheat beautifully for a quick breakfast the next day.
Poblano Chili Relleno Soup
A comforting twist on a classic, this poblano chili relleno soup delivers smoky heat and creamy texture in every spoonful. Roasted poblano peppers and a rich broth create a satisfying bowl that’s perfect for chilly evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the roasted poblanos:
– 4 large poblano peppers
– 1 tbsp olive oil
For the soup base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– Salt to taste
For garnish:
– ¼ cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 425°F.
2. Place poblano peppers on a baking sheet and drizzle with 1 tbsp olive oil.
3. Roast peppers for 20 minutes until skins are blistered and charred.
4. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
5. Peel off the charred skins, remove stems and seeds, then dice the peppers.
6. Heat 1 tbsp olive oil in a large pot over medium heat.
7. Add diced onion and cook for 5 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir in ground cumin and dried oregano, toasting for 30 seconds to release their oils.
10. Pour in chicken broth and bring to a simmer.
11. Add diced roasted poblanos to the pot.
12. Simmer for 15 minutes to allow flavors to meld.
13. Stir in heavy cream and shredded Monterey Jack cheese until fully melted and incorporated.
14. Season with salt to taste, starting with ½ tsp and adjusting as needed.
15. Ladle soup into bowls and garnish with chopped cilantro and a squeeze of lime juice.
The soup boasts a velvety texture with tender poblano pieces throughout, offering a smoky depth balanced by the creamy broth. Serve it with warm tortillas for dipping or top with crispy tortilla strips for added crunch.
Chili Relleno Enchiladas
Lately, I’ve been craving the smoky heat of roasted poblanos wrapped in a comforting tortilla blanket. These chili relleno enchiladas deliver that classic flavor with a streamlined, weeknight-friendly approach. They’re cheesy, saucy, and deeply satisfying without the fuss of traditional batter-frying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 4 large poblano peppers
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1/2 teaspoon ground cumin
– 1/4 teaspoon kosher salt
For the sauce and assembly:
– 1 (15-ounce) can red enchilada sauce
– 8 (6-inch) corn tortillas
– 1/2 cup crumbled queso fresco
– 2 tablespoons chopped fresh cilantro
Instructions
1. Preheat your broiler to high and position an oven rack 6 inches below the heat source.
2. Place the poblano peppers on a baking sheet and broil for 5-7 minutes, turning once with tongs, until the skins are blackened and blistered all over.
3. Immediately transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. While the peppers steam, heat the olive oil in a skillet over medium heat.
5. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic and cook for 1 more minute, just until fragrant.
7. Remove the skillet from the heat and set aside.
8. Peel the blackened skins off the steamed peppers, then slice them open lengthwise to remove the seeds and stems.
9. Chop the peeled peppers into 1/2-inch pieces.
10. In a large mixing bowl, combine the chopped peppers, cooked onion-garlic mixture, Monterey Jack cheese, cheddar cheese, cumin, and kosher salt. Stir until well combined.
11. Preheat your oven to 375°F.
12. Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
13. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable and prevent cracking.
14. Spoon about 1/3 cup of the pepper-cheese filling onto the center of each tortilla.
15. Roll each tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
16. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
17. Sprinkle the crumbled queso fresco evenly over the sauce.
18. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
19. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and the sauce is bubbling around the edges.
20. Remove the dish from the oven and let it rest for 5 minutes before serving to allow the filling to set.
21. Garnish with the chopped fresh cilantro.
You’ll love the contrast of the tender, smoky peppers against the gooey, melted cheese inside each roll. The tangy red sauce and salty queso fresco create a perfect balance on top. For a fresh twist, serve them with a crisp side salad or a dollop of cool sour cream to cut through the richness.
Creamy Spinach and Corn Rellenos
Savor a creamy, satisfying vegetarian dish that’s surprisingly easy to make. These rellenos swap traditional meat for a rich spinach and corn filling, all wrapped in a crispy tortilla. It’s a perfect weeknight dinner that feels indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 5 ounces fresh spinach
– 1 cup frozen corn kernels, thawed
– 4 ounces cream cheese, softened
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
For assembly and cooking:
– 8 large flour tortillas
– 1 cup vegetable oil for frying
– 1/2 cup sour cream for serving
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 4 minutes, until translucent.
3. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Add the fresh spinach and cook for 3 minutes, until completely wilted. Tip: Wring out excess moisture from the spinach with your hands before adding to prevent a soggy filling.
5. Stir in the thawed corn kernels, softened cream cheese, ground cumin, and 1/4 teaspoon salt.
6. Cook the mixture for 2 minutes, stirring until the cream cheese is fully melted and incorporated.
7. Remove the skillet from heat and let the filling cool for 5 minutes.
8. Place a flour tortilla on a clean surface.
9. Spoon 1/4 cup of the filling onto the lower third of the tortilla.
10. Roll the tortilla tightly around the filling, folding in the sides as you go to seal it.
11. Secure the roll with a toothpick. Repeat with remaining tortillas and filling.
12. Heat 1 cup vegetable oil in a deep skillet to 350°F. Tip: Use a candy thermometer to ensure accurate temperature for a crisp, non-greasy exterior.
13. Carefully place 2-3 rolled tortillas seam-side down into the hot oil.
14. Fry for 2-3 minutes per side, until golden brown and crispy. Tip: Do not overcrowd the pan, as it will lower the oil temperature and make the rellenos greasy.
15. Remove the rellenos with tongs and drain on a paper towel-lined plate.
16. Serve immediately with a dollop of sour cream.
Enjoy the contrast of the crispy, blistered tortilla against the warm, velvety filling. The creamy spinach and sweet corn create a comforting flavor that pairs perfectly with the cool tang of sour cream. For a fun twist, slice them into bite-sized pieces and serve as an appetizer with a spicy salsa.
Lentil and Rice Chili Rellenos
Perfect for a hearty weeknight dinner, these Lentil and Rice Chili Rellenos swap traditional meat for a protein-packed filling. They’re surprisingly simple to assemble and bake to bubbly perfection.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- For the filling:
- 1 cup cooked brown lentils
- 1 cup cooked white rice
- 1/2 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- For the assembly:
- 4 large poblano peppers
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil for frying
- For the sauce:
- 1 (15-oz) can tomato sauce
- 1/2 cup vegetable broth
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the cooked lentils, cooked rice, shredded Monterey Jack cheese, chili powder, cumin, and salt in a medium bowl. Tip: Use cold, cooked rice to prevent the filling from becoming gummy.
- Cut a lengthwise slit in each poblano pepper and carefully remove the seeds and membranes.
- Stuff each pepper evenly with the lentil-rice mixture.
- Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow dishes.
- Dredge a stuffed pepper first in the flour, then dip it fully into the beaten eggs, and finally coat it thoroughly in the panko breadcrumbs. Repeat for all peppers.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C).
- Fry each coated pepper for 2-3 minutes per side, or until the crust is golden brown and crisp. Tip: Do not overcrowd the skillet; fry in batches if necessary.
- Transfer the fried peppers to a baking dish.
- Whisk together the tomato sauce, vegetable broth, and dried oregano in a small bowl.
- Pour the sauce evenly over the peppers in the baking dish.
- Bake uncovered for 20-25 minutes, until the sauce is bubbling and the peppers are tender. Tip: The peppers should yield easily to a knife when done.
Just out of the oven, these rellenos offer a fantastic contrast: a crispy, golden crust gives way to a soft, savory filling. The lentils and rice create a satisfying, meaty texture without being heavy. Serve them over a bed of cilantro-lime rice or with a dollop of cool sour cream to balance the warm spices.
Mushroom and Goat Cheese Rellenos
Every time I crave something earthy and creamy, these mushroom and goat cheese rellenos hit the spot. They’re a satisfying vegetarian twist on a classic, perfect for a cozy dinner or impressive appetizer.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 8 large poblano peppers
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, finely chopped
– 4 oz goat cheese, crumbled
– 1/4 cup fresh cilantro, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
For the coating:
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
– 1/2 cup vegetable oil for frying
Instructions
1. Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast for 15 minutes, turning once halfway, until the skins blister and char slightly.
2. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins—this makes peeling easier.
3. While the peppers steam, heat the olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until softened.
4. Add the garlic and mushrooms to the skillet. Cook for 8 minutes, stirring occasionally, until the mushrooms release their moisture and brown.
5. Remove the skillet from heat. Stir in the goat cheese, cilantro, salt, and black pepper until well combined. Let the mixture cool slightly.
6. Peel the skins off the roasted peppers carefully. Make a lengthwise slit in each pepper and remove the seeds, keeping the stem intact.
7. Stuff each pepper evenly with the mushroom and goat cheese mixture, pressing gently to fill without tearing.
8. Set up a breading station: place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
9. Dredge each stuffed pepper first in the flour, shaking off excess, then dip in the eggs, and finally coat thoroughly in the breadcrumbs.
10. Heat the vegetable oil in a large skillet over medium-high heat to 350°F. Fry the peppers in batches for 2–3 minutes per side until golden brown and crispy.
11. Drain the fried peppers on a paper towel-lined plate to remove excess oil. Serve immediately while hot.
Start with these rellenos warm for a crispy exterior that gives way to a creamy, savory filling. The goat cheese melts into the earthy mushrooms, creating a rich contrast with the mild poblano heat. Try serving them with a dollop of sour cream or a side of black beans for a complete meal.
Chili Relleno Quesadillas
You’ve likely had quesadillas and chili rellenos, but combining them creates a crispy, cheesy, and smoky masterpiece. This mash-up stuffs roasted poblano peppers with melty cheese, then grills them inside a tortilla for a satisfying crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the peppers and filling:
– 4 large poblano peppers
– 1 tbsp olive oil
– 2 cups shredded Monterey Jack cheese
– 1/2 cup crumbled queso fresco
For assembly and cooking:
– 8 large flour tortillas (10-inch)
– 2 tbsp vegetable oil, divided
Instructions
1. Preheat your broiler to high (about 500°F) and position an oven rack 6 inches from the heat source.
2. Place the poblano peppers on a baking sheet and rub them all over with 1 tbsp olive oil.
3. Broil the peppers for 5-7 minutes, turning once halfway, until the skins are blackened and blistered. Tip: Use tongs for turning to avoid burns.
4. Immediately transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
5. Peel the charred skins off the peppers, then make a lengthwise slit in each and carefully remove the seeds and membranes.
6. In a bowl, combine 2 cups shredded Monterey Jack cheese and 1/2 cup crumbled queso fresco.
7. Stuff each peeled pepper evenly with the cheese mixture, then gently press the slit closed.
8. Place one stuffed pepper in the center of a flour tortilla, then top with a second tortilla, pressing gently to seal the edges.
9. Heat 1 tbsp vegetable oil in a large skillet or griddle over medium heat (350°F).
10. Cook the quesadilla for 3-4 minutes per side, pressing down lightly with a spatula, until golden brown and crispy. Tip: Cook in batches, adding the remaining 1 tbsp oil as needed.
11. Transfer to a cutting board and let rest for 2 minutes before slicing into wedges. Tip: Letting it rest prevents the cheese from oozing out immediately.
12. Repeat steps 8-11 with the remaining peppers and tortillas.
Ready to serve, these quesadillas offer a delightful contrast: the tortillas are crisp and golden, while the peppers inside are tender with a smoky depth. The melted cheeses provide a creamy, tangy pull that complements the mild heat. For a creative twist, top with a dollop of crema or serve alongside a fresh pico de gallo to cut through the richness.
Air Fryer Chili Rellenos with Avocado Salsa
Zesty and satisfying, these air fryer chili rellenos deliver classic flavor with modern convenience. They’re stuffed with cheese, coated in batter, and served with a fresh avocado salsa. Perfect for a quick weeknight dinner or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the chili rellenos:
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Cooking spray
For the avocado salsa:
– 1 large avocado, diced
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1/4 teaspoon salt
Instructions
1. Preheat air fryer to 400°F for 3 minutes.
2. Char poblano peppers directly over a gas flame or under a broiler until skin is blackened and blistered, about 5 minutes per side.
3. Place charred peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel skins off peppers carefully, leaving stems intact. Tip: Use a paper towel to grip slippery skins.
5. Make a lengthwise slit in each pepper and remove seeds and membranes.
6. Stuff each pepper with 1/4 cup shredded Monterey Jack cheese, pressing gently to close.
7. In a shallow bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
8. Place 1/2 cup all-purpose flour in a separate shallow bowl.
9. Dredge each stuffed pepper in flour, shaking off excess.
10. Dip floured pepper into egg mixture, coating completely and letting excess drip off.
11. Return pepper to flour bowl for a second coating, pressing lightly to adhere.
12. Lightly spray air fryer basket with cooking spray.
13. Place coated peppers in a single layer in air fryer basket, leaving space between them.
14. Lightly spray tops of peppers with cooking spray.
15. Air fry at 400°F for 10-12 minutes, flipping halfway through, until golden brown and crispy. Tip: Check at 10 minutes—cooking time may vary by air fryer model.
16. While peppers cook, prepare avocado salsa: In a medium bowl, combine diced avocado, chopped red onion, chopped cilantro, lime juice, and 1/4 teaspoon salt. Gently mix to combine. Tip: Add avocado last to prevent over-mashing.
17. Serve chili rellenos immediately with avocado salsa on the side.
Remarkably crispy outside gives way to a molten cheese center, balanced by the creamy, tangy salsa. For a heartier meal, serve over a bed of cilantro-lime rice or with warm tortillas on the side.
Conclusion
Overall, these 21 chili relleno recipes offer a world of flavor and creativity for your kitchen. We hope they inspire you to try something new! Pick a recipe, give it a whirl, and let us know your favorite in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
