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Chile Relleno de Queso

Chile Relleno’s de Queso in Arroz

Our Chile Relleno's de Queso in Arroz is a delicious Mexican dish, featuring roasted poblano peppers stuffed with cheese, nestled on a bed of flavorful rice, creating a satisfying blend of savory and spicy flavors in every bite.
Print Recipe
CourseSide Dish
CuisineMexican
KeywordPoblano
Prep Time30 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time1 hour 10 minutes
Servings6 people
Calories183kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 183kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 297mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 88mg | Calcium: 26mg | Iron: 1mg