Rellenos Recipe
Served with choice of side. Substitute shrimp 1.49.
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Ingredients
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Main Ingredients
Side Options
Method
Preparation
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, or until the skins are blistered and charred. Remove from the oven and let them cool. Once cool, peel the skins off and remove the seeds.
- 2
Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Add the ground beef (or shrimp if substituting) to the skillet and cook until browned. Stir in the cumin, salt, and black pepper. Remove from heat and let it cool slightly. Once cooled, mix in the cheddar cheese and cream cheese until well combined.
Assembly
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the beef (or shrimp) and cheese mixture. Ensure they are filled generously but not overflowing.
Cooking
- 4
Bake the Rellenos
Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the cheese is melted and bubbly.
Serving
- 5
Serve with Sides
Serve the rellenos hot, accompanied by your choice of rice, black beans, guacamole, or sour cream on the side.