Get ready to ignite your taste buds with these 18 mouth-watering spicy chile relleno recipes that pack a punch of cheesy goodness! Chile Rellenos, which translate to “stuffed peppers” in Spanish, are a classic Mexican dish that typically consists of roasted poblano peppers filled with cheese, battered, and fried. But we’re taking this beloved recipe to the next level by adding some serious heat and creativity. From classic cheese-stuffed chiles to more adventurous options like shrimp and crab-stuffed chiles or chipotle cream sauce-infused chiles, there’s something for every spice lover on this list.
Classic Cheese-Stuffed Chile Relleno
This recipe brings together the flavors of roasted poblano peppers, melted cheese, and savory spices to create a mouthwatering Mexican dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large poblano peppers
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 eggs, beaten (for egg wash)
– Vegetable shortening or cooking spray (optional)
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and drizzling with vegetable oil. Bake at 400°F (200°C) for about 10-15 minutes or until charred.
2. Remove the peppers from the oven and let them cool down. Peel off the skin, remove the seeds, and cut a slit to create a pocket.
3. Stuff each pepper with crumbled cheese, chopped onion, minced garlic, and cumin. Season with salt and pepper to taste.
4. Dip each stuffed pepper in the beaten eggs for an egg wash.
5. Heat about 1/2 inch of vegetable shortening or cooking spray in a large skillet over medium-high heat. Cook the peppers for about 3-4 minutes on each side, until golden brown.
Cooking Time: About 20-25 minutes
Beef and Bean Chile Relleno Casserole
This hearty casserole combines the flavors of beef, beans, cheese, and roasted peppers for a satisfying meal. Perfect for a weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb ground beef
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, roasted and sliced
– 1 can whole kernel corn, drained
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 tortillas
– Vegetable oil for greasing
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion, garlic, cumin, salt, and pepper to the skillet; cook until onion is translucent.
4. Stir in black beans, diced tomatoes with green chilies, and roasted red bell pepper.
5. Grease a 9×13-inch baking dish with vegetable oil.
6. Arrange half of the tortillas in the prepared dish, overlapping slightly.
7. Spoon beef and bean mixture over tortillas, followed by shredded cheese.
8. Repeat layers, finishing with a layer of cheese on top.
9. Bake for 30-35 minutes or until cheese is melted and bubbly.
Vegetarian Quinoa-Stuffed Chile Relleno
This recipe transforms traditional chile rellenos into a vibrant vegetarian dish, packed with protein-rich quinoa and flavorful roasted vegetables. Perfect for a cozy dinner or a festive gathering.
Ingredients:
– 4 Anaheim peppers, roasted and stemmed
– 1 cup cooked quinoa
– 1/2 cup black beans, cooked and mashed
– 1/2 cup corn kernels
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Shredded cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix cooked quinoa, black beans, corn kernels, onion, garlic, and a pinch of salt and pepper.
3. Stuff each roasted Anaheim pepper with the quinoa mixture, filling them as full as possible.
4. Place stuffed peppers on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with shredded cheese (if using).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Chicken and Cheese Chile Relleno Bake
A twist on traditional chile rellenos, this recipe combines the flavors of roasted chicken, melted cheese, and spicy peppers in a simple, crowd-pleasing casserole.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 large Anaheim peppers, roasted and sliced
– 1 can (10 oz) diced green chilies
– 1 cup shredded Monterey Jack cheese
– 1/2 cup cream of chicken soup
– 1/2 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Set aside.
3. In a separate bowl, combine cream of chicken soup, milk, and shredded cheese. Stir until smooth.
4. In a 9×13 inch baking dish, arrange roasted peppers in an even layer. Top with cooked chicken, then pour the cheese mixture over the top.
5. Bake for 25-30 minutes or until hot and bubbly. Serve garnished with cilantro, if desired.
Cooking Time: 25-30 minutes
Shrimp and Crab-Stuffed Chile Relleno
Experience the flavor of Mexico with this decadent twist on traditional chile rellenos, featuring succulent shrimp and crab mixture wrapped in a crispy poblano pepper.
Ingredients:
– 4 large poblano peppers
– 1/2 pound jumbo shrimp, peeled and deveined
– 1/4 cup lump crab meat
– 1/4 cup cream cheese, softened
– 1 tablespoon lime juice
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and baking at 400°F (200°C) for about 30 minutes, or until charred.
2. Remove the skin, seeds, and membranes from the roasted peppers.
3. In a bowl, mix together shrimp, crab meat, cream cheese, lime juice, cumin, salt, and pepper.
4. Stuff each poblano pepper with the shrimp-crab mixture, leaving about 1/4 inch at the top.
5. Dip the stuffed peppers in beaten eggs and then coat with breadcrumbs.
6. Fry the coated peppers in hot oil until golden brown, about 3-4 minutes per side.
7. Serve immediately.
Cooking Time: 20-25 minutes
Black Bean and Corn Chile Relleno
This flavorful chile relleno recipe combines the sweetness of roasted corn with the savory taste of black beans, wrapped in a crispy egg batter. Perfect for a vegetarian main course or as an appetizer.
Ingredients:
– 4 Anaheim peppers
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded Monterey Jack cheese (vegetarian)
– 1 tablespoon olive oil
– 1 egg, beaten
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the Anaheim peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 30-40 minutes or until skin is charred, then peel off the skin and chop into small pieces.
3. In a bowl, mix together cooked black beans, roasted corn, and shredded cheese.
4. Stuff each pepper with the bean-corn mixture, leaving a small border at the top.
5. Dip each stuffed pepper in the beaten egg, then coat in paprika.
6. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the peppers until golden brown and crispy, turning occasionally.
7. Serve hot with your favorite sides or as an appetizer.
Cooking Time: 45 minutes
Pork Carnitas Chile Relleno
Experience the rich flavors of Mexico with this innovative recipe, combining tender pork carnitas with roasted poblanos and creamy cheese. This dish is sure to delight your taste buds!
Ingredients:
– 1 pound boneless pork shoulder
– 2 medium poblanos
– 2 tablespoons vegetable oil
– 1/4 cup lard or vegetable shortening
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 large eggs
– 1 cup shredded Monterey Jack cheese
– 2 tablespoons chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos for 20-25 minutes, or until charred.
3. Brown pork shoulder in lard/shortening, then slow cook with onion, garlic, and oregano.
4. Stuff roasted poblano peppers with shredded cheese, pork carnitas, and a sprinkle of cilantro.
5. Fry stuffed poblanos in hot oil for 2-3 minutes, or until golden brown.
6. Serve with eggs, salsa, and warm tortillas.
Cooking Time: Approximately 45 minutes
Mushroom and Spinach Chile Relleno
A flavorful twist on the classic Mexican dish, this recipe combines sautéed mushrooms and spinach with roasted poblano peppers, wrapped in a crispy egg batter.
Ingredients:
– 4 large poblano peppers
– 1 cup fresh spinach leaves
– 1/2 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet and baking for 10-12 minutes or until the skin is charred.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and cut into large pieces.
4. In a skillet, sauté mushrooms and garlic in olive oil until softened. Add spinach leaves and cook until wilted. Season with salt and pepper to taste.
5. Beat egg in a bowl and mix with cheddar cheese.
6. Stuff each poblano piece with mushroom and spinach mixture, then coat with egg batter, securing filling with toothpicks if needed.
7. Bake for 20-25 minutes or until egg is golden brown.
Cooking Time: 35-40 minutes
Sweet Potato and Goat Cheese Chile Relleno
This recipe puts a creative spin on traditional chile rellenos by filling roasted sweet potatoes with creamy goat cheese, crispy onions, and fresh cilantro. The result is a delightful fusion of flavors and textures that’s sure to impress.
Ingredients:
– 2 large sweet potatoes
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh cilantro
– 1/2 cup crispy fried onions (store-bought or homemade)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 2 large eggs, beaten
– 1/4 cup all-purpose flour
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes for 45-50 minutes, or until tender.
3. Slice sweet potatoes in half lengthwise and scoop out a portion of the flesh to make room for filling.
4. In a bowl, mix together goat cheese, cilantro, and crispy onions.
5. Stuff each sweet potato with the cheese mixture.
6. Dip stuffed sweet potatoes in beaten eggs and then coat with flour.
7. Fry the coated sweet potatoes in hot oil until golden brown.
8. Serve warm and enjoy!
Cooking Time: 1 hour 15 minutes
Breakfast Chile Relleno with Eggs
Start your day off right with this flavorful breakfast twist on the classic Mexican dish. Roasted poblano peppers filled with scrambled eggs, cheese, and savory chile, then topped with a tangy tomato sauce – it’s a morning must-have!
Ingredients:
– 4 large poblano peppers
– 1/2 cup grated cheddar cheese
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup chopped fresh cilantro
– 6 eggs
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes with green chile peppers
Instructions:
1. Preheat oven to 400°F.
2. Roast poblano peppers for 10-12 minutes, or until charred and blistered.
3. Peel off skin, remove seeds, and chop into large pieces.
4. In a bowl, scramble eggs with salt and pepper.
5. Stuff each poblano piece with egg mixture, cheese, and cilantro.
6. Place stuffed peppers on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until cheese is melted and bubbly.
8. Top with diced tomatoes and serve.
Cooking Time: 25-30 minutes
Spicy Chorizo-Stuffed Chile Relleno
Experience the bold flavors of Mexico with this twist on the classic chile relleno dish, featuring spicy chorizo and melted cheese inside a roasted poblano pepper.
Ingredients:
– 4 large poblano peppers
– 1 pound Spanish chorizo, sliced
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 10-12 minutes or until charred.
3. Remove the peppers from the oven and carefully peel off the skin, removing seeds and membranes.
4. Stuff each pepper with chorizo slices, shredded cheese, cilantro, garlic powder, salt, and pepper.
5. Place the stuffed peppers on a baking sheet and bake for an additional 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 22-24 minutes
Chipotle Cream Sauce Chile Relleno
This recipe combines the bold flavors of chipotle peppers with creamy sauce and roasted poblano peppers for a unique and delicious twist on traditional chile rellenos.
Ingredients:
– 4 large poblano peppers, roasted and peeled
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon chipotle peppers in adobo sauce
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. Preheat oven to 375°F.
2. In a blender, combine roasted poblano peppers, diced tomatoes, olive oil, onion, garlic, chipotle peppers, and heavy cream. Blend until smooth.
3. Stuff each pepper with the chipotle cream sauce and place in a baking dish. Cover with foil.
4. Bake for 25-30 minutes or until the cheese is melted (if using).
5. Serve warm, garnished with fresh cilantro if desired.
Cooking Time: 25-30 minutes
Oaxacan-Style Mole Chile Relleno
This recipe brings together the rich flavors of Oaxacan mole and the comforting warmth of a chile relleno. Perfect for a special occasion or a cozy night in, this dish is sure to delight.
Ingredients:
– 4 large poblano peppers
– 1/2 cup Oaxacan-style mole paste (or store-bought)
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and broiling for 5-7 minutes, until charred.
2. Remove the peppers from the oven and let them cool.
3. Once cooled, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.
4. Stuff each pepper with crumbled cheese, then drizzle with mole paste.
5. Heat the vegetable oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute.
6. Place the stuffed peppers in the skillet and cook for 3-4 minutes on each side, until the cheese is melted and the peppers are tender.
Cooking Time: 20-25 minutes
Air Fryer Chile Relleno Bites
Air Fryer Chile Relleno Bites: A Twist on the Classic Mexican Dish
Get ready to experience the bold flavors of chile rellenos in a bite-sized, crispy package. This Air Fryer recipe is a game-changer for anyone looking for a quick and easy snack or appetizer.
Ingredients:
– 1 cup Ro-Tel diced tomatoes with green chilies
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon paprika
– Salt, to taste
– 12-15 corn tortillas
– Vegetable oil spray
Instructions:
1. Preheat the Air Fryer to 375°F (190°C).
2. In a bowl, mix together Ro-Tel, cheese, cilantro, and paprika.
3. Cut the corn tortillas into quarters.
4. Place about 1 tablespoon of the filling mixture onto each tortilla quarter.
5. Fold the tortillas in half to enclose the filling.
6. Spray the Air Fryer basket with vegetable oil spray. Arrange the folded tortillas in a single layer, leaving some space between each piece.
7. Cook for 5-7 minutes or until crispy and golden brown.
Cooking Time: 5-7 minutes
Chile Relleno Soup with Roasted Poblanos
This creamy soup combines the rich flavors of roasted poblanos with tender chicken and velvety potatoes, making for a comforting and flavorful meal. Perfect for a chilly evening, this recipe is sure to warm your heart and soul.
Ingredients:
– 4 large poblano peppers
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and diced
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro, and crushed tortilla chips for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the poblanos for about 30 minutes, or until charred and blistered.
2. Peel off the skin, remove seeds, and chop into large pieces.
3. In a large pot, sauté the onion and garlic until softened. Add the chicken and cook until browned.
4. Add the roasted poblano peppers, potatoes, chicken broth, and heavy cream. Season with salt and pepper to taste.
5. Simmer for 20-25 minutes or until the soup has thickened slightly.
6. Serve hot, garnished with shredded cheese, chopped cilantro, and crushed tortilla chips if desired.
Cooking Time: 45-50 minutes
Chile Relleno Tacos with Avocado Crema
These tacos combine the best of both worlds – the comfort of chiles rellenos and the freshness of avocado crema. With a few simple steps, you can create this mouthwatering dish that’s perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 4 Anaheim peppers
– 1 pound ground beef (or vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup queso fresco, crumbled
– 8-10 corn tortillas
– Avocado Crema (see below for recipe)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 375°F.
2. Roast Anaheim peppers for 30 minutes or until charred. Peel off skin, remove seeds, and slice into strips.
3. In a large skillet, cook ground beef (or vegetarian option) with onion and garlic until browned.
4. Stuff each tortilla with roasted pepper strips, cooked beef mixture, and crumbled queso fresco.
5. Cook in the oven for 10-12 minutes or until tortillas are crispy and filling is heated through.
Avocado Crema Recipe:
– 2 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
Mash avocados, mix with remaining ingredients, and serve on tacos.
Cooking Time: 45-50 minutes
Chile Relleno Burger with Pepper Jack
Elevate your burger game with this creative take on the classic, featuring roasted poblano peppers stuffed with cheese and wrapped around a juicy patty.
Ingredients:
– 4 hamburger buns
– 1 pound ground beef
– 2 large poblano peppers
– 1 cup shredded Pepper Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: lettuce, tomato, onion, avocado
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Roast poblanos by placing them on the grill or in a broiler-safe skillet for 5-7 minutes per side, until charred and blistered.
3. Remove peppers from heat and let cool. Peel off skin, remove seeds, and slice into strips.
4. Form ground beef into patties and season with salt and pepper. Grill to desired doneness.
5. Stuff each pepper strip with shredded Pepper Jack cheese.
6. Assemble burgers by placing a cooked patty on each bun, topping with a stuffed poblano pepper, and adding optional toppings as desired.
Cooking Time: 15-20 minutes
Chile Relleno Pizza with Roasted Peppers
Transform a classic Mexican dish into a unique pizza experience by combining roasted peppers with creamy chile rellenos and melted mozzarella. This flavorful fusion is sure to delight your taste buds!
Ingredients:
– 1 lb pizza dough
– 2 large Anaheim peppers, roasted and sliced
– 1 cup shredded Monterey Jack cheese
– 4-6 Chile Relleno filling (see note)
– 1/4 cup chopped fresh cilantro
– 1/2 cup marinara sauce
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough and place on a baking sheet.
3. Spread marinara sauce over the dough, leaving a small border around the edges.
4. Arrange roasted peppers on top of the sauce.
5. Sprinkle Chile Relleno filling and Monterey Jack cheese evenly over the peppers.
6. Top with mozzarella cheese and chopped cilantro.
7. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
Note: For Chile Relleno filling, you can use store-bought or homemade version filled with cooked rice, beans, cheese, and spices.
Summary
Get ready to ignite your taste buds with these 18 spicy Chile Relleno recipes! From classic cheese-stuffed dishes to innovative creations featuring beef, chicken, shrimp, and even breakfast ingredients, there’s something for everyone. Discover how to elevate this Mexican staple with creamy sauces, quinoa, black beans, and more. Whether you’re a fan of cheesy goodness or looking for vegetarian options, these spicy Chile Relleno recipes will leave you wanting more.
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