Baked Stuffed Chiles
Baked Stuffed Chiles are a delicious dish featuring large poblano peppers filled with a melty cheese mixture and topped with a savory sauce.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. This recipe is naturally gluten-free.