Chiles Rellenos – Vegetarian Stuffed Poblano Casserole

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Last Updated on November 13, 2019 by Chef Mireille

Chiles Rellenos, Stuffed PoblanosPoblano chiles are mild in heat although they are large in size. This makes them perfect for stuffing. Traditionally, stuffed poblanos are either done in one of two ways. After stuffing, they are sometimes dipped in a batter and then deep fried, although this is more commonly done with jalapenos. The second way is to bake them. They can be stuffed with a variety of fillings that can be either meat or vegetarian. I chose a Vegetarian version today.

Don’t forget to check out this delicious collection of over 20 Mexican Recipes if you are a Mexican food fan!

Chiles Rellenos

Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 2 finely chopped garlic cloves
  • 4 cups baby spinach leaves
  • 1/2 cup drained canned corn
  • 1 cup canned black beans, drained and rinsed
  • 1 cup crumbled queso fresco
  • 1/2 teaspoon salt, divided
  • 2 1/2 cups crushed tomatoes
  • 1 onion
  • 1/2 teaspoon chipotle chile powder (or cayenne pepper)
  • 1/2 cup cilantro leaves
  • 4 poblanos
  • 1 cup grated Monterey Jack cheese
  • 4 chopped scallions, garnish
  • chopped cilantro, garnish

Preheat oven to 350 F.

In a skillet, heat oil. Add garlic and saute for 1 minutes, until it starts to change color.

Add spinach and cook until leaves wilt. Leave to cool for a few minutes.

Add corn, beans, queso fresco and 1/4 teaspoon of the salt. Mix to combine.

stuffing -edit

In a food processor. combine 2 cups of the tomatoes, onion, chile powder, cilantro and the rest of the salt. Puree well.

Cut off the stem end of the poblanos. Cut down the middle of the top of the pepper. Remove seeds and membranes.

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Stuff peppers with the spinach filling.

In a casserole dish, pour tomato sauce on bottom of dish. Place poblanos on top. Top with the remaining crushed tomatoes, placing a dollop on each pepper.

Sprinkle pepper jack cheese on top. Bake for 45 minutes.

stuffed -edit

Filled with cheesy deliciousness, these are hard to resist.

Chiles Rellenos -edit

Perfect to bring to your next potluck party.

Chile Rellenos Casserole -edit

These are scrumptious, smoky and hearty with the fresh garnish make a perfect bite.

Stuffed Poblano Casserole -edit

Chiles Rellenos, Stuffed Poblanos
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Chiles Rellenos – Vegetarian Stuffed Poblano Casserole

Prep Time10 mins
Cook Time50 mins

Ingredients

  • 2 tablespoons olive oil
  • 2 finely chopped garlic cloves
  • 4 cups baby spinach leaves
  • 1/2 cup drained canned corn
  • 1 cup canned black beans drained and rinsed
  • 1 cup crumbled queso fresco
  • 1/2 teaspoon salt divided
  • 2 1/2 cups crushed tomatoes
  • 1 onion
  • 1/2 teaspoon chipotle chile powder or cayenne pepper
  • 1/2 cup cilantro leaves
  • 4 poblanos
  • 1 cup grated Monterey Jack cheese
  • 4 chopped scallions garnish
  • chopped cilantro garnish

Instructions

  • Preheat oven to 350 F.
  • In a skillet, heat oil. Add garlic and saute for 1 minutes, until it starts to change color.
  • Add spinach and cook until leaves wilt. Leave to cool for a few minutes.
  • Add corn, beans, queso fresco and 1/4 teaspoon of the salt. Mix to combine.
  • In a food processor. combine 2 cups of the tomatoes, onion, chile powder, cilantro and the rest of the salt. Puree well.
  • Cut off the stem end of the poblanos. Cut down the middle of the top of the pepper. Remove seeds and membranes.
  • Stuff peppers with the spinach filling.
  • In a casserole dish, pour tomato sauce on bottom of dish. Place poblanos on top. Top with the remaining crushed tomatoes
  • Sprinkle pepper jack cheese on top. Bake for 45 minutes.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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