#1 - One Chile Relleno Recipe
One bean enchilada covered with cheese dip, lettuce, tomato, and sour cream, served with rice and beans.
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.
Ingredients for One Chile Relleno
Method
Preparation Directions
- 1
Roasting the Pepper
Preheat the oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is blistered and blackened. Remove and let cool.
- 2
Preparing the Filling
Once cooled, peel the skin off the roasted poblano pepper, and carefully make a slit down one side to remove the seeds. Stuff the pepper with refried beans and shredded cheese.
- 3
Baking the Chile Relleno
Place the stuffed pepper in a baking dish. Pour cheese dip over the top and bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 4
Serving
Serve the chile relleno on a plate, topped with shredded lettuce, diced tomatoes, and a dollop of sour cream. Serve with a side of cooked rice and black beans.
