Dinner By Dagny

Not just food, food with flavor

Baked Chili Rellenos

The last time I made green chili salsa for enchiladas, I had a lot of leftover sauce.  Instead of using it on another batch of enchiladas, I decided to branch out.  I came up with the idea to make chili rellenos with the green chili salsa.  Traditionally, it’s made with a red chili sauce, but the filling is pretty flexible.  My hunt for poblano peppers was a little difficult in my regular grocery store.  I picked up 10 on the smallish side.  I’m sure I would have gotten larger ones, and had a better selection at a Hispanic market or the International Food store, but that didn’t work into the schedule.

One of the first things I learned when looking for a recipe is that chili rellenos is usually battered and fried.  I apparently had selectively forgotten that.  After searching for baked variations, I most closely referenced this one.  I used ground turkey and queso blanco, but you can really fill these with anything you want.


10 medium poblano peppers

1 lb ground turkey

1 lb queso blanco

1 medium onion, chopped

2 1/2 – 3 cups green chili salsa

Adobo, cumin, oregano to taste


1.  Char chilis under broiler on each side until blistered (~approximately 5 mins per side)

2.  Remove charred chilis from pan and place in sealed plastic bag.  Let stand for 15 minutes.

3.  Remove skin from chilis. (I prepared the chilis the night before)


4.  Remove the stems and as many of the seeds as you can.  Cut a slit about an 1 inch long so that you get to more of the seeds and stuff them.

5.  Prepare filling by browning turkey with chopped onion.  Season to taste.  Add about 1/2 – 1 cup of green chili salsa to the turkey


6.  Shred queso blanco and use about 1/2 to stir into the meat mixture.


7.  Spread 1 cup of green chili salsa on bottom of pan.  Stuff peppers and layer on top.

8.  Drizzle remaining green chili salsa on top of peppers, sprinkle with remaining cheese.

10.  Bake for 20-25 minutes on 375 until cheese is melted, sauce is bubbling and there are brown spots.



We really enjoyed this meal.  Next time, I think I would use a “mexican” blend cheese to add a little sharpness to the flavor.  But it is definitely an easy meal that allows me to substitute as I see fit.


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