Chile Relleno

This is my favorite dish to order at any Mexican restaurant. It is also quite possibly the least healthy thing you can ever order off a menu–which is saying something. Traditionally, it is a non-spicy pepper (poblanos are very common) that is stuffed with queso and sometimes also meat. Then it is battered and deep fat fried. Sounds heavenly, right?

I decided that I wanted to try to make this; however, I didn’t want to have to bike 20 miles in order to compensate for such an egregious attack against health. The biggest change I made was I merely baked the peppers instead of battering and frying. That’s gotta make it better for you, right?



  • 6 poblanos
  • 1 jalapeno, de-seeded and diced
  • Red onion, diced
  • Monterey jack, approx. 6-8 ounces
  • Parmesan, approx. 4 ounces
  • Salt and Pepper
  • Olive oil


  1. Roast the poblanos. To do that, you have two main options:
    1. Coat them in olive oil, and hold them over an open flame (like a gas burner).
    2. Coat them in olive oil, and broil them for 5-10 minutes on each side (assume two sides).
  2. When the skin has started to pucker/char, place the poblanos in a bowl. Cover the bowl with Saran wrap and wait at least 15 minutes.

    It's done.
    It’s done.
  3. Peel the skins off the peppers. Also, make a small length-wise incision down the pepper and remove the seeds. Don’t cut all the way through the pepper.
  4. Mix the cheeses, red onion, and jalapeno in a bowl. Season with salt and pepper.
  5. Stuff the poblanos with the cheese mix. You may want to ensure the peppers “close” by securing them with toothpicks.
  6. Bake in a 375*F preheated oven for 10-15 minutes, or until the cheese has melted.

3 thoughts on “Chile Relleno

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