Ingredients for Baked Hatch Chile Rellenos
- Butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- Frozen Corn Kernels
- 1/2 tsp salt & 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 6 poblano peppers & 1 (10 ounce) can diced green chilies
- Queso Fresco
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tbsp olive oil
- 1 lb ground beef
- 1 (10 ounce) can diced tomatoes
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 cup shredded Monterey Jack cheese
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How to Make Baked Hatch Chile Rellenos
- Preheat oven to 375°F (190°C).
- Roast poblano peppers: Place poblanos directly on oven rack and roast for 20-25 minutes, turning occasionally, until skins are blackened and blistered.
- Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins and remove seeds and stems.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in diced tomatoes and green chilies, cumin, oregano, salt, and pepper. Simmer for 10 minutes, or until slightly thickened.
- Fill each poblano pepper with the beef mixture.
- Top each pepper with a mixture of Monterey Jack and cheddar cheese.
- Place filled peppers in a baking dish.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Serve immediately topped with a dollop of sour cream or Mexican crema.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
29g
Fat
171g
Carbs
12g
