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  1. Oven-Baked Chiles Rellenos

Oven-Baked Chiles Rellenos

00:50:00 8 servings, 1/8 recipe (176 g) each
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8 servings, 1/8 recipe (176 g) each

Roasted poblano chiles get a stuffing of cream cheese and a medley of shredded cheese and emerge from the oven hot, melty and delicious! This vegetarian chiles rellenos recipe is a keeper.

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  • Heat oven to 350°F.
  • Mix cheeses until blended; spoon into chiles. Place, filled sides up, in 13x9-inch baking dish sprayed with cooking spray.
  • Whisk eggs and milk until blended; pour over chiles.
  • Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
  • Serve chiles topped with sour cream mixture.


Substitute Cracker Barrel Shredded Habanero Heat Cheese for the Cracker Barrel Shredded Tex Mex Cheese.

How to Roast the Poblano Chiles

Heat broiler. Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 2 min. or until skins blister and turn black; turn over. Continue broiling and turning until chiles are blistered and charred on all sides. Place in bowl; cover with damp kitchen towel or paper towels. Cool. Carefully peel chiles; discard skins. Seed, devein and remove stems, if desired.


This flavourful sour cream sauce can also be served as a dip. Mix as directed, then refrigerate up to 3 days before serving with cut-up fresh vegetables or crisp crackers.


  • 8 servings, 1/8 recipe (176 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (176 g) each
Calories 160
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 160mg
Sodium 210mg
Carbohydrate 9g
Dietary fibre 1g
Sugars 6g
Protein 10g
Vitamin A 20 %DV
Vitamin C 180 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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