Baked Chipotle Cream Cheese Chiles Rellenos
These weeknight chiles rellenos skip the frying pan but keep the decadent, molten-cheese payoff. Blistered poblanos get stuffed with a smoky cream-cheese filling studded with sweet corn, then baked until bubbly and finished with a quick lime crema. It tastes special-occasion but comes together with pantry-friendly ingredients and almost no mess.
4
Prep: 20 minutes
Cook: 35 minutes
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Ingredients Index
4 Large Poblano Peppers1 Tablespoon Olive Oil8 Ounces Cream Cheese, Softened1 1/2 Cups Shredded Oaxaca Or Mozzarella Cheese, Divided1 Cup Frozen Corn Kernels, Thawed2 Canned Chipotle Peppers In Adobo, Minced, Plus 1 Teaspoon Adobo Sauce1 Teaspoon Ground Cumin1/2 Teaspoon Kosher Salt1/4 Cup Mexican Crema Or Sour Cream1 Tablespoon Fresh Lime Juice
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded Oaxaca or mozzarella cheese, divided
- 1 cup frozen corn kernels, thawed
- 2 canned chipotle peppers in adobo, minced, plus 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 cup Mexican crema or sour cream
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
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Instructions
- 1Preheat the oven to 425°F. Place the poblanos on a rimmed baking sheet, drizzle with olive oil, and turn to coat.
- 2Roast 18 to 20 minutes, flipping once, until skins are blistered. Transfer peppers to a bowl, cover with plastic wrap, and steam 10 minutes.
- 3Peel off the skins. Slit each pepper lengthwise and scrape out the seeds, keeping the stems attached.
- 4In a bowl, mix cream cheese, 1 cup shredded cheese, corn, minced chipotles, adobo sauce, cumin, and salt until combined.
- 5Stuff the peppers with the filling and arrange in a 9-by-13-inch baking dish. Sprinkle the remaining 1/2 cup cheese on top.
- 6Bake 15 to 18 minutes until the cheese is melted and the filling is hot.
- 7Stir crema with lime juice, drizzle over the peppers, scatter cilantro on top, and serve immediately.
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