Baked Chili Rellenos with Cheddar, Monterey Jack, and Cotija Cheese Recipe
Baked Chili Rellenos Cheese is a delicious and comforting Mexican-inspired dish featuring roasted poblano peppers stuffed with a flavorful blend of cheddar, Monterey Jack, cream cheese, and cotija cheeses seasoned with aromatic spices and fresh herbs. Baked until bubbly and golden, these cheesy stuffed peppers make for a perfect appetizer or main dish with optional toppings like sour cream or salsa.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Peppers
- 6 large poblano peppers, roasted and peeled
Cheese Filling
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese, softened
- 1/2 cup cotija cheese, crumbled
Seasonings and Herbs
- 1/4 cup fresh cilantro, chopped
- 2 green onions, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Other
- 1 tbsp olive oil (for baking dish)
- Optional: chopped jalapeño or hot sauce (for heat)
- Optional: sour cream or salsa for serving
Instructions
- Roast and prepare peppers: Roast the poblano peppers over an open flame or under a broiler until blistered and charred on all sides. Place them in a covered bowl to steam for 10 minutes, which helps loosen the skin. Peel off the skins, then make a slit down the side of each pepper and carefully remove the seeds without tearing the pepper.
- Prepare cheese mixture: In a mixing bowl, combine the shredded cheddar, Monterey Jack, softened cream cheese, and crumbled cotija cheese. Add the chopped cilantro, finely chopped green onions, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper. Optionally, stir in chopped jalapeño or hot sauce for an extra kick. Mix thoroughly until well combined.
- Stuff the peppers: Carefully fill each peeled and seeded poblano pepper with the prepared cheese mixture. Place the stuffed peppers seam-side up in a baking dish that has been lightly greased with olive oil.
- Bake until bubbly: Drizzle a little olive oil around the peppers in the baking dish. Preheat your oven to 375°F (190°C) and bake the stuffed peppers for 20 to 25 minutes, or until the cheese filling is melted, bubbly, and starts to turn golden on top.
- Serve: Remove the peppers from the oven and allow them to cool slightly. Garnish with additional fresh cilantro if desired. Serve warm with optional sour cream or salsa on the side for dipping.
Notes
- Roasting the peppers over an open flame adds smoky flavor and makes peeling easier.
- Steaming the peppers after roasting loosens their skins for easy removal.
- Adjust the heat level by adding chopped jalapeño or hot sauce to the cheese mixture.
- Ensure the peppers are placed seam-side up while baking to keep the filling intact.
- For a crispier top, you can broil for the last 2 minutes but watch closely to prevent burning.
- This dish can be served as a main course or an appetizer.
Keywords: Chili Rellenos, Baked Poblano Peppers, Cheese Stuffed Peppers, Mexican Recipe, Vegetarian Mexican Dish
