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Home » Food

Chile Relleno, Restaurant-style

Published: Jun 20, 2012 Last Updated: Jun 2012 by Lindsay This post may contain affiliate links to products I use and enjoy. 6 Comments

I love Mexican food.  We've talked about this, but I'm not sure if I ever told you that my most favoritest thing to order at a Mexican restaurant is chile relleno.  I really like how the pepper gets cooked to death and is filled with processed cheese and overcooked ground beef.

I'm not joking.  I really do like those qualities in certain foods.

So, that's me.

Then, one day, my sister Julianne left some super duper processed queso in our fridge after housesitting.  I don't BUY that stuff, even though I love it, but clearly I wasn't going to let it go to waste.

Also, I had some random ground beef in the fridge that had already been cooked and the fat had congealed and it smelled like cat food.  I couldn't wait to eat it.

Hence, a restaurant-style gloppy chile relleno was born.

And eaten.

And loved.

YUM.

Here's what you need, for 4:

  • 2 green bell peppers
  • 2 cups cooked, crumbled ground beef
  • ⅔ cup queso, or any white melting cheese that you like
  • 1 teaspoon cumin
  • ½ cup grated monterrey jack cheese, or other cheese of your choice
For serving, I suggest your choice of the following:
  • refried beans
  • salsa
  • red rice
  • Thai Style Guacamole
  • sour cream
  • chopped fresh jalapeno, onion, tomato, cilantro

How easy and delicious does THAT sound?

So delicious!

First, prepare the peppers.  Turn your oven to 400F and cut each bell pepper in half, then scoop out the seeds.

Place the pepper halves cut side down on a baking sheet or roasting pan, then roast the peppers for 10-20 minutes until they start to wilt a little bit - you can make the peppers as mushy or .... erect not mushy....as you would like.

Meanwhile, make the ground beef filling.  Mix the cooked beef with the queso and cumin - microwave the ingredients to soften them for 30 seconds if you need to.  Taste, and add more cheese for creaminess or cumin for flavor.

Thank God for chemicals.

When the peppers are nicely wilted, pat them dry if they are wet on the inside.

Turn your broiler on high, too!

Then, scoop some filling into each pepper.

Top each pepper half with some grated cheese, and broil them for 2 minutes or so until the cheese on top is bubbly and the filling is heated through.

Nice.

Yum.

Listen, I know this isn't super duper hardcore cooking with fancy schmancy ingredients like we get into sometimes, but it's GOOD, and that matters to me WAY more.

I also know that sometimes chile relleno are healthy, sometimes are deep friend, and sometimes have a crazy crunchy and eggy coating on them.  I like those kinds, too.

So, there.

Enjoy this one, guys!

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Reader Interactions

Comments

  1. Sonja Quartuccio

    June 17, 2019 at 1:42 pm

    Finally! I love to prep and prepare authentic complicated foods, but LOVE LOVE LOVE this! When we do Mexican at our neighborhood place, I always have the "fake chile rellenos" and now I can make a favorite comfort food (our daughters' too!) at home. Thank you and yay!

    Reply
    • funnyloveblog

      June 20, 2019 at 9:28 am

      You are so welcome, enjoy this! We love them.

      Reply
  2. James

    January 29, 2018 at 4:54 pm

    Was wondering what they used besides cheese. Sour cream! I'll be using veggie sausage, MJ/pepperjack cheeses and red/green bells, a bit of cream, flour... this&that. 🙂

    Reply
    • Kathy

      January 25, 2024 at 3:53 am

      YES!!!
      This is the one! Made these last night. Very very very close to the ones we get at our favorite Mexican restaurant!!

      Reply
      • Lindsay

        January 25, 2024 at 10:11 am

        I'm so glad you loved them! Definitely one of my favorites.

  3. unwind cooking

    June 21, 2012 at 8:40 pm

    Wow this looks amazing. I must try this.

    Reply

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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