Chiles Rellenos


prep 0:25       total 0:35


2 to 4 servings



4 fresh poblano or
anaheim chiles
4 oz. soft goat cheese (chevre)
1 cup red chile sauce
1 cup grated queso or
monterrey jack cheese (optional)


Place peppers on foil on a baking sheet under the broiler (as close as
you can get) and broil, turning peppers, until they are blackened and
charred all over. Place peppers in a mixing bowl and cover tightly with plastic wrap. Allow peppers to set for 10-15 minutes.

Remove peppers from bowl and remove charred skins with your fingers. Make a slit along one side of the pepper from just beneath the stem to the tip. Using your knife, try to cut off the seed cluster inside close to the stem and remove any other seeds. Fill peppers with 1 ounce soft goat cheese and use wooden toothpicks (not frilled) to keep the peppers together.

Place filled peppers in a baking dish and cover with red chile sauce. You may also sprinkle with grated queso cheese if you like. Bake at 375°F for 10-15 minutes or until peppers are hot and cheese (if used) is melted.
Serve as a first course or as part of a larger meal.

Author's Comments

Low carb style.

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