Shredded Beef Stuffed Chile Rellenos Recipe

Name: Shredded Beef Stuffed Chile Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 pounds chuck roast; 1 medium sized white or brown onion cut into quarters; 1 cup beef broth; 2 tablespoons chile powder; 1 tablespoon salt; 1 teaspoon cumin; 2 teaspoons oregano; 2 teaspoons garlic powder; 2 teaspoons freshly cracked pepper; 6 poblano peppers; 2 2 cloves of garlic; 1 15 ounce can of tomato sauce; Monterey Jack

Servings: persons

4 to 5 pounds chuck roast
1 medium sized white or brown onion cut into quarters
1 cup beef broth
2 tablespoons chile powder
1 tablespoon salt
1 teaspoon cumin
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons freshly cracked pepper
6 poblano peppers
2 2 cloves of garlic
1 15 ounce can of tomato sauce
Monterey Jack

1
Combine chile powder, salt, pepper, cumin, oregano, & garlic powder in a small bowl.
2
Rub spice mixture all over the chuck roast. Place onion in the bottom of a crock pot, place chuck roast on top of onion and pour beef broth in. Cook on high for 6-7 hours. Shred with two forks and set aside.
3
Place poblanos & garlic cloves on a cookie sheet and roast under broiler until garlic is browned (you will have to remove these before the peppers are done) and peppers are blistered.
4
Let peppers cool in a pot with a lid on it and peel skin off. Cut a slit on one side, scoop seeds out and run under cool water to remove any extra seeds not removed.
5
Combine the can of tomato sauce, garlic, onion and 1/4 cup beef juice(both scooped out of crock pot) in a blender until smooth.
6
Stuff chiles with 1/4 cup shredded beef, jack cheese, top with tomato sauce, more cheese and bake in the oven at 425*F degrees for 15 to 20 minutes.

153

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 to 5 pounds chuck roast, 1 medium sized white or brown onion cut into quarters, 1 cup beef broth, 2 tablespoons chile powder, and more.

Yes, Shredded Beef Stuffed Chile Rellenos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shredded Beef Stuffed Chile Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions