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![Roasted Hatch Chiles Rellenos](https://storage.googleapis.com/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/Images/Recipes/2024-July-August-CC_Hatch-Chile-Relleno-600x360.webp)
Roasted Hatch Chiles Rellenos
Featuring roasted Hatch chiles filled with a rich blend of cheese and flavorful spices, each bite offers a perfect balance of mild heat and creamy goodness. Ideal for a quick, satisfying meal or a vibrant addition to your favorite dishes, these rellenos celebrate the unique taste of Hatch chiles in every bite.
Recipe - New Iberia #621
![2024-July-August-CC_Hatch-Chile-Relleno](https://storage.googleapis.com/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/Images/Recipes/2024-July-August-CC_Hatch-Chile-Relleno-600x360.webp)
Roasted Hatch Chiles Rellenos
Prep Time75 Minutes
Servings6
0Ingredients
olive oil, for roasting
6 Hatch chile peppers
1 lb ground beef, cooked
1 cup pico de gallo
1/2 cup canned whole kernel corn
1/2 cup Monterey Jack cheese, grated
1/4 cup Oaxaca cheese, cubed
1/4 cup bell peppers, diced
1 tsp ancho chile powder
1/4 cup Mexican crema
1/4 cup skim Cotija cheese, crumbled
1 cup cheddar cheese, shredded
Directions
- Adjust the racks of your oven, so the top rack is six inches from the broiler. Turn to high heat. Rub whole chiles lightly with olive oil. Place on a foil-lined baking sheet. Place under broiler for 5 to 10 minutes until skins are blistered and charred. Turn the chiles, and broil on the other side.
- Remove from oven, and place in a zip-top plastic bag. Seal the bag, and let steam for 20 minutes. Remove from the bag, and pull off the skins. Cut a slit in the side of each pepper. Remove the seeds and ribs carefully. Set peppers aside.
- For the filling, combine the remaining ingredients in a bowl. Divide the stuffing between the peppers, and fill each cavity. Place peppers back on foil-lined baking sheet. Broil for 5 minutes or until hot and cheese is melted.
Nutritional Information
Per Serving (1): Calories: 320, Fat: 17 g (7 g Saturated Fat), Cholesterol: 90 mg, Sodium: 330 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 32 g
75 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
![Brookshire's Extra Virgin Olive Oil](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/1c7e32a3-4be6-4b61-9a84-df25ce7cc074.jpeg)
Brookshire's Extra Virgin Olive Oil - 17 Each
$8.98 was $10.98$0.53 each
Not Available
![Fresh Premium Ground Beef](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/a9a928f0-e56e-4b88-9aa6-7b989e383b1b.jpeg)
Fresh Premium Ground Beef - 1.31 Pound
LIMIT 2
$5.46 avg/ea was $7.18 avg/ea$4.17/lb
Not Available
![Brookshire's Farm Fresh Whole Kernel Corn](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/ee10ba55-efd2-4af0-830f-42badda9c2c5.jpeg)
Brookshire's Farm Fresh Whole Kernel Corn - 15.25 Ounce
$0.97 was $0.98$0.06/oz
![Brookshire's Monterey Jack Cheese](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/1e982c56-c759-413b-9303-249e90f1f32b.jpeg)
Brookshire's Monterey Jack Cheese - 8 Ounce
$2.98$0.37/oz
![La Vaquita Cheese, Melting, Oaxaca](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/24a1cb93-aad8-45d5-908e-e55efd5c3aca.jpeg)
La Vaquita Cheese, Melting, Oaxaca - 10 Ounce
$4.48 was $4.98$0.45/oz
![Fresh Red Bell Pepper](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/9bbe4dcd-0172-48b6-8dea-6130ceb64f32.jpeg)
Fresh Red Bell Pepper - 0.5 Pound
$1.48$2.96/lb
Not Available
![Cacique Table Cream, Crema Mexicana](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/a8e595fe-adc2-41ac-ba87-e431887dc363.jpeg)
Cacique Table Cream, Crema Mexicana - 15 Fluid ounce
$4.38$0.29/fl oz
![El Mexicano Cheese, Aged Part Skim Milk Cheese, Granulado, Cotija](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/9e5d56e0-129a-49dc-9a37-28d49781d6fe.jpeg)
El Mexicano Cheese, Aged Part Skim Milk Cheese, Granulado, Cotija - 16 Ounce
$6.98$0.44/oz
![Kraft Shredded Cheese, Sharp Cheddar](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/e433bf1d-b197-44b9-acbd-da6db2bd348d.jpeg)
Kraft Shredded Cheese, Sharp Cheddar - 8 Ounce
$3.98 was $4.68$0.50/oz
Nutritional Information
Per Serving (1): Calories: 320, Fat: 17 g (7 g Saturated Fat), Cholesterol: 90 mg, Sodium: 330 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 32 g
Directions
- Adjust the racks of your oven, so the top rack is six inches from the broiler. Turn to high heat. Rub whole chiles lightly with olive oil. Place on a foil-lined baking sheet. Place under broiler for 5 to 10 minutes until skins are blistered and charred. Turn the chiles, and broil on the other side.
- Remove from oven, and place in a zip-top plastic bag. Seal the bag, and let steam for 20 minutes. Remove from the bag, and pull off the skins. Cut a slit in the side of each pepper. Remove the seeds and ribs carefully. Set peppers aside.
- For the filling, combine the remaining ingredients in a bowl. Divide the stuffing between the peppers, and fill each cavity. Place peppers back on foil-lined baking sheet. Broil for 5 minutes or until hot and cheese is melted.