Baked Chili Rellenos are a delicious and easy-to-make Mexican-inspired dish that can be served as a main course or a side dish. These stuffed peppers are filled with a savory mixture of ground beef, cheese, and spices, and then baked to perfection. The dish is garnished with fresh cilantro and served hot with a side of rice or salad.
- 6 poblano peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco cheese
- 1/4 cup chopped fresh cilantro
- Preheat the oven to 375°F.
- Place the peppers on a baking sheet and roast for 10-15 minutes, or until the skins are blistered and charred.
- Remove the peppers from the oven and place them in a plastic bag. Seal the bag and let them sit for 10 minutes to steam.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ground beef, cumin, chili powder, salt, and black pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 10 minutes.
- Remove the peppers from the bag and peel off the skin. Cut a slit in the side of each pepper and remove the seeds and membranes.
- Stuff each pepper with the beef mixture and place them in a baking dish. Top with the Monterey Jack cheese and queso fresco.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot.