Roasted Hatch Chiles Rellenos
Featuring roasted Hatch chiles filled with a rich blend of cheese and flavorful spices, each bite offers a perfect balance of mild heat and creamy goodness. Ideal for a quick, satisfying meal or a vibrant addition to your favorite dishes, these rellenos celebrate the unique taste of Hatch chiles in every bite.
Recipe - Welcome
Roasted Hatch Chiles Rellenos
Prep Time75 Minutes
Servings6
0Ingredients
olive oil, for roasting
6 Hatch chile peppers
1 lb ground beef, cooked
1 cup pico de gallo
1/2 cup canned whole kernel corn
1/2 cup Monterey Jack cheese, grated
1/4 cup Oaxaca cheese, cubed
1/4 cup bell peppers, diced
1 tsp ancho chile powder
1/4 cup Mexican crema
1/4 cup skim Cotija cheese, crumbled
1 cup cheddar cheese, shredded
Directions
- Adjust the racks of your oven, so the top rack is six inches from the broiler. Turn to high heat. Rub whole chiles lightly with olive oil. Place on a foil-lined baking sheet. Place under broiler for 5 to 10 minutes until skins are blistered and charred. Turn the chiles, and broil on the other side.
- Remove from oven, and place in a zip-top plastic bag. Seal the bag, and let steam for 20 minutes. Remove from the bag, and pull off the skins. Cut a slit in the side of each pepper. Remove the seeds and ribs carefully. Set peppers aside.
- For the filling, combine the remaining ingredients in a bowl. Divide the stuffing between the peppers, and fill each cavity. Place peppers back on foil-lined baking sheet. Broil for 5 minutes or until hot and cheese is melted.
Nutritional Information
Per Serving (1): Calories: 320, Fat: 17 g (7 g Saturated Fat), Cholesterol: 90 mg, Sodium: 330 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 32 g
75 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$8.98 was $10.98$0.53/fl oz
Not Available
Fresh Premium Ground Beef - 1.35 Pound
$7.40 avg/ea$5.48/lb
Not Available
Brookshire's Farm Fresh Whole Kernel Corn - 15.25 Ounce
$0.98$0.06/oz
Not Available
La Vaquita Melting Cheese, Oaxaca - 10 Ounce
$4.68 was $4.98$0.47/oz
Fresh Red Bell Pepper - 1 Each
$1.48
Not Available
Cacique Table Cream, Crema Mexicana - 15 Fluid ounce
$4.38$0.29/fl oz
El Mexicano Cheese, Aged Part Skim Milk Cheese, Granulado, Cotija - 16 Ounce
$6.98$0.44/oz
Kraft Shredded Cheese, Sharp Cheddar - 8 Ounce
$3.98 was $4.68$0.50/oz
Nutritional Information
Per Serving (1): Calories: 320, Fat: 17 g (7 g Saturated Fat), Cholesterol: 90 mg, Sodium: 330 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 32 g
Directions
- Adjust the racks of your oven, so the top rack is six inches from the broiler. Turn to high heat. Rub whole chiles lightly with olive oil. Place on a foil-lined baking sheet. Place under broiler for 5 to 10 minutes until skins are blistered and charred. Turn the chiles, and broil on the other side.
- Remove from oven, and place in a zip-top plastic bag. Seal the bag, and let steam for 20 minutes. Remove from the bag, and pull off the skins. Cut a slit in the side of each pepper. Remove the seeds and ribs carefully. Set peppers aside.
- For the filling, combine the remaining ingredients in a bowl. Divide the stuffing between the peppers, and fill each cavity. Place peppers back on foil-lined baking sheet. Broil for 5 minutes or until hot and cheese is melted.