Chiles Rellenos Baked in Cornbread

Chiles Rellenos Baked in Cornbread

Dive into the vibrant flavors of Mexico with our irresistible Chiles Rellenos Baked in Cornbread! This unique twist on a classic dish combines the smoky warmth of roasted poblano peppers with the comforting texture of cornbread, creating a culinary experience that will leave your taste buds dancing. Perfect for family dinners or gatherings, this recipe is not only easy to prepare but also promises to impress your guests with its stunning presentation and mouthwatering taste. Ready to elevate your weeknight meals? Read on to discover how to whip up this delicious dish in just under an hour!

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 6 servings

Ingredients

  1. 6 poblano peppers
  2. 1 cup shredded cheese
  3. 1 cup cornbread mix
  4. 1 cup milk
  5. 2 eggs
  6. 1 tsp baking powder
  7. Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  2. Roast poblano peppers over an open flame or under the broiler, turning occasionally, until the skin is charred and blistered on all sides. Place roasted peppers in a sealed plastic bag or covered bowl to steam for 10-15 minutes.
  3. Once peppers are cool enough to handle, carefully peel off the charred skin. Make a small slit in each pepper and remove the seeds, keeping the pepper's shape intact.
  4. Stuff each poblano pepper with shredded cheese, ensuring the pepper remains whole and the cheese is evenly distributed.
  5. In a mixing bowl, whisk together cornbread mix, milk, eggs, baking powder, salt, and pepper until smooth and well combined.
  6. Arrange the stuffed poblano peppers in the prepared baking dish, spacing them evenly.
  7. Pour the cornbread batter over and around the peppers, ensuring they are partially covered but not completely submerged.
  8. Bake in the preheated oven for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the cornbread comes out clean.
  9. Remove from oven and let rest for 5-10 minutes before serving. The dish can be garnished with additional cheese, chopped cilantro, or a drizzle of salsa if desired.

Tips

  1. Choosing the Right Peppers: Opt for firm, glossy poblano peppers. They should be a deep green color, as this indicates ripeness and flavor.
  2. Roasting Technique: For the best results, roast the peppers over an open flame or under a broiler until they are charred evenly. This enhances their smoky flavor and makes peeling easier.
  3. Steaming the Peppers: After roasting, placing the peppers in a sealed bag or covered bowl allows them to steam, making the skin easier to remove.
  4. Cheese Options: Feel free to mix and match different types of cheese for stuffing the peppers. Cheddar, Monterey Jack, or even a spicy pepper jack can add an exciting twist.
  5. Cornbread Consistency: When mixing the cornbread batter, ensure there are no lumps for a smooth texture. This will help it bake evenly around the peppers.
  6. Baking Tips: Keep an eye on the baking time, as ovens can vary. The cornbread should be golden brown and a toothpick should come out clean when inserted.
  7. Serving Suggestions: Garnish your dish with fresh cilantro, a sprinkle of cheese, or a drizzle of your favorite salsa for an extra burst of flavor.
  8. Leftover Storage: If you have leftovers, store them in an airtight container in the fridge. They can be reheated in the oven for best results!

Nutrition Facts

Calories: 320kcal

Carbohydrates: 25g

Protein: 15g

Fat: 18g

Saturated Fat: 8g

Cholesterol: 110mg

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