Description
A delicious and cheesy baked dish featuring chili peppers stuffed with melted cheese and baked to perfection.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cut a slit in each poblano pepper and remove seeds.
- In a bowl, mix cheddar, Monterey Jack, cream cheese, garlic powder, onion powder, cumin, salt, and black pepper.
- Stuff peppers with cheese mixture.
- Dredge stuffed peppers in flour, dip in beaten eggs, then coat with breadcrumbs.
- Place peppers in the baking dish and lightly spray with cooking spray.
- Bake for 25-30 minutes until golden and cheese is melted.
- Let cool slightly before serving.
Notes
- Wear gloves when handling peppers to avoid skin irritation.
- For extra spice, add diced jalapeños to the cheese mixture.
- Serve with sour cream or salsa on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg
Keywords: Cheesy Baked Chili Rellenos, stuffed peppers, Mexican food, vegetarian dish