• Stuffed Poblano Peppers (Chiles Rellenos)

Stuffed Poblano Peppers (Chiles Rellenos)

5
(3) 3 Reviews
Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

4 servings

Large poblano chiles get a stuffing of chicken, cheese and chunky salsa and emerge from the oven hot, melty and delicious!

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What You Need

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Make It

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  • Heat broiler.
  • Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
  • Heat oven to 350ºF. Mix salsa, cilantro and cumin in medium bowl until blended; spread half onto bottom of 8-inch square baking dish sprayed with cooking spray. Add chicken, rice and 3/4 cup cheese to remaining salsa mixture; mix well. Spoon into chiles; place in prepared dish. Sprinkle with remaining cheese.
  • Bake 30 min. or until heated through.
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How to Roast Chiles Using a Stove-Top Gas Burner

Place chiles on burner on top of gas stove; cook on medium heat 6 to 8 min. or until blackened, turning occasionally.

How to Easily Peel Chiles

Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.

Substitute

Substitute 4 small green or red bell peppers for the poblano peppers.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 14g
Saturated fat 7g
Cholesterol 75mg
Sodium 760mg
Carbohydrate 22g
Dietary fiber 3g
Sugars 2g
Protein 25g
   
Vitamin A 15 %DV
Vitamin C 50 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • junetennant | Sat, Sep 13 2014 10:39 AM

    This was delicious! We both loved it and it will definitely be in my regular recipe roll over. Added a little more cumin and a little more salsa and lots of cheese on top.

  • davisfam33870 | Thu, Mar 27 2014 4:20 PM

    The best Mexican-style recipe I have tried yet!! It came out just perfect. The peppers were a little delicate after being roasted, peeled and seeded, but I just sort of molded them around the meat/rice mixture and laid them on top of the salsa. I chopped up extra cilantro for garnish. Made a little mango salsa on the side, too. Yum!

  • AmyJohn01 | Wed, Mar 26 2014 8:36 AM

    This was my first time cooking and eating Poblano's. Me and my fiance LOVED them. Even though the Poblano's were a little tricky peeling them, this dish is a keeper. Thanks for the great recipe. We will definitely be making this again.

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