Baked Hatch Chile Rellenos Recipe

Ingredients for Baked Hatch Chile Rellenos

• Butter
• Onions
• Garlic
• Frozen Corn Kernels
• Salt & Freshly Ground Black Pepper
• Fresh Cilantro
• 6 large poblano peppers
• Queso Fresco
• Sour Cream
• Sharp Cheddar Cheese

How to Make Baked Hatch Chile Rellenos

1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers: Place poblanos directly on oven rack and roast for 20-25 minutes, turning occasionally, until skins are blackened and blistered.
3. Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins and remove seeds and stems.
4. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
5. Stir in garlic and cook for 1 minute more.
6. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
7. Stir in diced tomatoes and green chilies, cumin, oregano, salt, and pepper. Simmer for 10 minutes, or until slightly thickened.
8. Fill each poblano pepper with the beef mixture.
9. Top each pepper with a mixture of Monterey Jack and cheddar cheese.
10. Place filled peppers in a baking dish.
11. Bake for 20-25 minutes, or until cheese is melted and bubbly.
12. Serve immediately topped with a dollop of sour cream or Mexican crema.