Print Options:

Baked Chile Relleno

Yields6 ServingsPrep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 mins

A baked version of the Tex-Mex favorite, with a kick!

Ingredients
 6 Poblano peppers
 9 oz chorizo
 4 oz diced green chilies
 1 package cream cheese (8oz)
 1 package shredded pepper jack cheese
 20 oz El Paso hot enchilada sauce (2 small cans)
Directions
1

Rinse and roast the poblano peppers at 375 degrees for 30 minutes.

2

While peppers are roasting, fully cook the chorizo on the stove top.

3

In a bowl, combine chorizo, green chilies, cream cheese, and 1 and 1/2 cups of shredded cheese. Mix all of them together.

4

After the peppers are done, peel the skin off of the poblanos. Make a small cut through only 1 side of the peppers, and stuff each with the chorizo mixture. Seal the peppers with a toothpick before baking.

5

Place the stuffed peppers in a greased 9x13 pan. Cover with the enchilada sauce and the remaining 1/2 cup of pepper jack cheese.

6

Bake for 30 minutes at 375 degrees. Enjoy with a side of refried beans!

Nutrition Facts

0 servings

Serving size