Baked Stuffed Chiles
Baked Stuffed Chiles: A Flavorful Delight
Baked Stuffed Chiles are a delicious and hearty dish that is sure to impress family and friends. This recipe features large poblano peppers filled with a melty cheese mixture, topped with a savory sauce and baked to perfection. With its rich flavors and satisfying textures, this dish makes for a perfect appetizer or main course.
Why Make This Recipe
This Baked Stuffed Chiles recipe is a wonderful way to enjoy roasted peppers filled with gooey cheese. The combination of queso fresco, cheddar, and mozzarella provides a delightful mix of flavors. Plus, the addition of tomatoes and green chilies gives the dish a nice kick. Whether you’re looking for a vegetarian option or simply want to savor a comforting meal, this recipe offers a unique blend of tastes that will leave you wanting more.
How to Make Baked Stuffed Chiles
Follow these steps for a simple approach to making your own Baked Stuffed Chiles:
Ingredients
- 3-4 large poblano peppers
- 3 cups shredded cheese (mix of queso fresco, cheddar, and mozzarella)
- 1 14.5 ounce can tomatoes (crushed or diced)
- ½ medium onion, diced
- 1 4 ounce can diced green chilies
- ¼ cup vegetable broth (or chicken if not making vegetarian)
- 2 cloves garlic, minced
- 3-4 sprigs green onions, chopped
- Avocado (for garnish)
- Sour cream (for serving)
Directions
- Rinse the poblano peppers and place them on a baking sheet lined with aluminum foil. Broil on high for 15 minutes, flipping every 5 minutes.
- Once roasted, place the peppers in a sealable plastic bag for 10 minutes to steam.
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine the sauce ingredients (tomatoes, diced onions, green chilies, vegetable broth, and minced garlic) and bring to a boil.
- Pulse the sauce in a food processor, leaving some chunks for texture.
- Spread 2/3 of the sauce in a cast-iron skillet.
- Remove the steam from the steamed peppers, slit them open, and remove seeds and stems.
- Fill the peppers with cheese and place them in the skillet with the sauce.
- Cover with the remaining sauce and cheese.
- Bake for 25 minutes in the preheated oven.
- Serve hot, topped with diced green onions, avocado, and a dollop of sour cream.
How to Serve Baked Stuffed Chiles
Baked Stuffed Chiles are best served warm, right out of the oven. Pair them with a side salad or tortilla chips for a complete meal. Garnishing with chopped green onions, creamy avocado, and sour cream adds a fresh touch to each bite.
How to Store Baked Stuffed Chiles
If you have leftovers, allow them to cool completely before storing. Place the stuffed chiles in an airtight container and store in the refrigerator for up to 3 days. Reheat them in the oven for the best results, ensuring they heat through.
Tips to Make Baked Stuffed Chiles
- Choosing Peppers: Look for firm and shiny poblano peppers; they should feel heavy for their size.
- Cheese Options: Feel free to experiment with different cheese blends, such as pepper jack for a spicier kick.
- Spice Level: Adjust the amount of green chilies based on your desired heat level.
Variations
- Meat Lover’s Version: Add cooked ground beef or chicken to the cheese mixture for added protein.
- Vegetable Stuff: Incorporate chopped vegetables like spinach or corn into the cheese filling for extra nutrients.
- Gluten-Free: This recipe is naturally gluten-free as it uses only fresh ingredients without any flour or gluten products.
FAQs
1. Can I use different peppers instead of poblano?
Yes, you can use other types of peppers like bell peppers or jalapeños; however, cooking times may vary.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed peppers a day in advance, store them in the refrigerator and bake them just before serving.
3. What can I serve with Baked Stuffed Chiles?
These stuffed chiles pair wonderfully with rice, beans, or a fresh salad to balance the flavors.
Enjoy your Baked Stuffed Chiles, and experience the wonderful blend of flavors that this dish brings to your table!
Baked Stuffed Chiles
Ingredients
For the Peppers
- 3-4 pieces large poblano peppers Look for firm and shiny peppers.
For the Cheese Filling
- 3 cups shredded cheese (mix of queso fresco, cheddar, and mozzarella) Feel free to experiment with different cheese blends.
- ½ medium onion, diced
- 2 cloves garlic, minced
- 3-4 sprigs green onions, chopped For garnish.
For the Sauce
- 1 14.5 ounce can tomatoes (crushed or diced)
- 1 4 ounce can diced green chilies Adjust for desired heat level.
- ¼ cup vegetable broth (or chicken if not making vegetarian)
For Serving
- 1 each avocado For garnish.
- 1 each sour cream For serving.
Instructions
Preparation
- Rinse the poblano peppers and place them on a baking sheet lined with aluminum foil. Broil on high for 15 minutes, flipping every 5 minutes.
- Once roasted, place the peppers in a sealable plastic bag for 10 minutes to steam.
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine the sauce ingredients (tomatoes, diced onions, green chilies, vegetable broth, and minced garlic) and bring to a boil.
- Pulse the sauce in a food processor, leaving some chunks for texture.
- Spread 2/3 of the sauce in a cast-iron skillet.
Stuffing and Baking
- Remove the steam from the steamed peppers, slit them open, and remove seeds and stems.
- Fill the peppers with cheese and place them in the skillet with the sauce.
- Cover with the remaining sauce and cheese.
- Bake for 25 minutes in the preheated oven.
Serving
- Serve hot, topped with diced green onions, avocado, and a dollop of sour cream.
