Last Updated on July 26, 2023 by My Back Kitchen
If you’re craving a dish that combines robust flavors, creamy cheese, and a touch of heat, look no further than our Chile Relleno de Queso en Arroz. This mouthwatering recipe takes the mild, earthy flavor of poblano peppers and transforms them into a delectable, satisfying meal.
The star of this dish is the poblano pepper, a staple in Mexican cuisine known for its mild to medium spiciness and distinct flavor. The peppers are roasted to perfection, which not only enhances their taste but also gives them a delightful smoky essence. Once the peppers are tender and their skins charred, they are carefully peeled, revealing their vibrant green flesh.
Next comes the stuffing, where creamy, melty cheese takes center stage. We combine traditional Mexican cheese like Oaxaca cheese with cream cheese to make the perfect blend. (Monterey Jack cheese is a great alternative if you can’t find Qaxaca cheese). The cheese is gently stuffed into the roasted peppers, filling them to the brim with cheesy goodness.
To complete this tantalizing dish, the stuffed peppers are nestled in a bed of flavorful rice. As the peppers cook in the rice, they release their essence, infusing the grains with a hint of smokiness and a subtle heat.
The result is a mouthwatering combination of textures and flavors. As you take a bite, your taste buds are greeted by the slightly charred and smoky poblano pepper, followed by the creamy, gooey cheese oozing out with every forkful. The rice acts as a perfect accompaniment, providing a satisfying base for the stuffed peppers and absorbing the rich flavors of the dish.
Chile Relleno de Queso is not only a delicious main course, but it also offers a visually stunning presentation. The vibrant green color of the roasted peppers against the golden backdrop of the rice creates an eye-catching dish that is sure to impress your family and friends.
Whether you’re a fan of Mexican cuisine or simply looking to explore new flavors, this dish is a must-try. The combination of tender poblano peppers, creamy cheese, and flavorful rice is a winning trio that will leave you craving more. Pair with a bowl of black beans and get ready to savor the incredible taste and textures of this savory delight. Enjoy!
Chile Relleno’s de Queso in Arroz
- 4 large poblano peppers charred, skin and seeds removed
- 1 8-ounce package cream cheese cubed and softened
- 1 8-ounce package Monterey Jack cheese shredded
- 1 cup long grain white rice
- 2 Tablespoons neutral oil
- ¼ cup diced white onion
- 2 cups chicken broth heated
- salt as needed
- freshly ground black pepper (as needed
- Optional: 1 cup whole kernel corn
- Preferably over a flame, char poblano peppers until skin is blackened and blistered. Place in a grocery bag or wrap in a kitchen towel and let steam and cool off enough to handle.
- If you do not have a gas stove, set your oven to broil. Place peppers in a pre-heated oven as close to the heating element as possible. Using long tongs, turn peppers frequently until blistered and charred.
- Using a paper towel, wipe the skin off the peppers. Cut a pocket in the pepper (lengthwise), remove and discard seeds and veins.
- In a bowl, combine the softened cream cheese and Monterey Jack cheese. Separate mixture into four equal portions and shape into ovals. Stuff each pepper with a portion of the cheese mixture. Snuggling the pepper around the cheese.
- In a medium skillet, add oil, diced onion and rice. Sauté over medium heat until the rice turns opaque and white in color. Add warmed broth to the pan. Bring to a boil, taste the liquid for seasoning and add salt and pepper as needed. If using corn, sprinkle the corn over the peppers and boiling broth. Cover, reduce heat to medium low and cook for 25 – 30 minutes or until the liquid is evaporated and rice is cooked through. Turn the heat off and let the rice rest covered and undisturbed for 10 – 15 minutes.