Easy Chiles Rellenos

Name: Easy Chiles Rellenos With Ground Beef
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 poblano peppers; 10 ounces mexican white cheese (or Monterrey Jack if not available); 1 lb ground beef; 2 (10 ounce) cans green enchilada sauce; 1 (10 ounce) can mild Rotel Tomatoes

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Easy Chiles Rellenos are poblano peppers stuffed with cheese and seasoned ground beef, then baked in enchilada sauce until golden. This simplified version captures authentic Mexican flavors without deep-frying.

🏷️< 60 mins

Total

45 min

Servings

6

Recipe Source

View original recipe

From Food.com · by Cook4_6

Ingredients

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6 poblano peppers
10 ounces mexican white cheese (or Monterrey Jack if not available)
1 lb ground beef
2 (10 ounce) cans green enchilada sauce
1 (10 ounce) can mild Rotel Tomatoes

5 Ingredients

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Instructions

1
Blanch Poblano Peppers for 5 minutes in boiling water.
2
Meanwhile, brown ground beef, drain and return to the pan.
3
Add tomatos and enchilada sauce to pan and bring to a boil.
4
Reduce heat and simmer while preparing the peppers.
5
Remove pepper from water and remove the tops and seeds.
6
Cut the pepper into four similar sized pieces.
7
Lay pepper slices in a greased baking dish.
8
Place a spoonful of sauce over each pepper, then top with a spoonful of cheese.
9
Bake 35 minutes at 350 degrees or until cheese is browned.
10
Allow remaining sauce to simmer on the stove-top and serve with completed peppers.

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Tips & Notes

Pro tips

Blanch poblanos for exactly 5 minutes—this softens the skin enough to remove seeds easily without cooking them through.
Cut peppers into four pieces rather than leaving whole; this helps sauce distribute evenly and ensures even cooking in 35 minutes.
Keep the remaining sauce simmering on the stovetop while baking; serve it alongside for extra moisture and authentic flavor.
Don't skip draining the browned ground beef—excess fat prevents the sauce from coating the peppers properly.

Substitutions

Monterrey Jack → Mexican white cheese (vice versa; identical melting behavior)
Ground beef → ground turkey or chorizo (adjust seasoning as chorizo is already spiced)
Green enchilada sauce → red enchilada sauce (creates different but equally authentic flavor)