Jul 14 2026
Restaurants›Copal›Chile Relleno Recipe

Chile Relleno Recipe

Inspired by Copal
Time1h
Serves4

Poblano pepper stuffed with your choice of protein and chihuahua cheese. Topped with red salsa and Cheese dip. Served with rice and beans!

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filling and Toppings

Method

Preparation and Cooking

  1. 1

    Prepare the Peppers

    Preheat your oven to 400°F (200°C). Carefully char the poblano peppers over an open flame or in the oven until the skin is blistered and blackened. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. After steaming, peel off the charred skin, slit the peppers open, and remove the seeds.

  2. 2

    Cook the Filling

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until soft. Add the ground beef or chicken, salt, and black pepper. Cook until the meat is browned and fully cooked. Remove from heat and stir in 1 cup of Chihuahua cheese until melted.

  3. 3

    Stuff the Peppers

    Carefully stuff each poblano pepper with the meat and cheese mixture. Place the stuffed peppers in a baking dish.

  4. 4

    Bake

    Pour the red salsa over the stuffed peppers and top with the remaining Chihuahua cheese and cheese dip. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

  5. 5

    Serve

    Serve the chile rellenos with a side of rice and beans. Enjoy!

More from Copal