Walking in on the aroma that comes from making these beauties is like heaven to your senses. There’s something about roasting poblano peppers that is one of the most comforting aromas that instantly takes me back home to my Mom’s cooking. Traditionally, chiles rellenos are stuffed with cheese and fried in an egg batter. They are SO delicious, yet SO SO bad for you. It’s hard to resist a good chile relleno when made that way, but I’m trying hard to stay true to my strike on fried food these days, so I have to think of other ways to satisfy my cravings for old-school Mexican comfort food.
This week’s experiment: A baked version of chiles rellenos that are full of flavor and a whole lot less fat.
These Baked Chiles Rellenos (or Stuffed Poblano Peppers) are filled with homemade seasoned breadcrumbs and Sautéd Mushrooms with Cheese filling, then topped with a drizzle of crema Mexicana.
The easiest way to roast them is to place them on top of a flat griddle on medium heat. Using tongs, alternate sides every few minutes. They will become blistered all around.
Chop the onion and garlic. I also recommend chopping the mushrooms into smaller pieces. You don’t have to, but if you’re not into big chunks of mushroom, then definitely chop them. For this recipe I think it’s better to chop them. I just got lazy and didn’t want to do the extra work.
Place them in a baking dish lined with parchment paper.
Stuffed Poblano Peppers with Mushroom and Cheese
- 6 poblano peppers roasted
- 1 teaspoon butter or bacon fat
- 2 large garlic cloves, minced
- 1/4 cup scallion or red onion, minced
- 16 oz mushrooms, white or baby bella, diced
- 1 1/2 cups seasoned breadcrumbs
- 2 cups shredded cheese, gouda, monterey jack or colby jack
- crema mexicana (optional)
- On medium heat, roast the poblano peppers over a flat griddle. Alternate sides every few minutes. They will become blistered all around. Place them in a large bowl and cover the bowl with plastic wrap immediately when done. By covering them in the bowl while they are hot, steam builds up inside and allows the skin to loosen up and peel off much easier.
- In a large sauté pan, on medium heat, sauté the garlic and onion for about a minute. Add the mushrooms and sauté them with the onion and garlic for about 7 to 10 minutes. Turn off the heat and let the mushrooms cool while you prepare the peppers.
- Peel the skin off then make one opening with a knife (from top to bottom) in the middle of the peppers. Remove the seeds if you don’t want them to be spicy. Place them in a baking dish lined with parchment paper.
- Fill each one with the stuffing, making sure you don’t stuff them so much that they start to tear underneath. Return them to the baking dish with parchment paper.
- Bake at 350 degrees for 20-25 minutes. Serve hot with crema Mexicana.
**Recipe updated 1/24/17 to adjust prep and cook time.
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