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Chili Rellenos

Charred Chili Rellenos

© Chef Laura Bonicelli
My version of Chili Rellenos uses charred poblano peppers stuffed with a mixture of cheeses, herbs, and seasonings. I bake the Rellenos in a simple tomato sauce that takes on the poblano peppers' subtle smokey heat.
5 from 1 vote

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Dish - Vegetarian, MM-Blue
Cuisine Mexican
Servings 6
Calories 260 kcal


  • 1 1/2 cups ricotta
  • 2/3 cup crumbled feta or queso blanco -- plus extra for topping
  • 2/3 cup grated sharp cheddar
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced oregano
  • 1 clove garlic -- minced
  • 1 teaspoon ground cumin


  • 6 poblano chili peppers -- keep tops on; slit open down one side and remove seeds


  • 1 28- ounce can tomato sauce
  • cilantro leaves


  • Preheat the oven to 350º F.
  • Combine the ricotta, feta or queso blanco, cheddar, cilantro, oregano, garlic, and cumin.
  • Char the peppers on a stovetop burner open flame or grill until they are blackened and limp. Cool in a saran-covered bowl. Remove most of the blackened skin.
  • Coat a pan with cooking spray and cover with a layer of the tomato sauce.
  • Fill the poblanos with the filling and place them in a baking dish. Add more sauce to cover and break the extra feta or queso blanco over the top. Bake until the filling is very hot, about 15 minutes.
  • Serve with the cilantro leaves sprinkled on top.

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Calories: 260kcalCarbohydrates: 16gProtein: 15gFat: 16gSaturated Fat: 10gCholesterol: 59mgSodium: 1038mgPotassium: 758mgFiber: 4gSugar: 10gVitamin A: 1517IUVitamin C: 105mgCalcium: 334mgIron: 2mg
Keyword feta, poblano peppers, queso, ricotta
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