Too Easy Chile Relleno Bake Recipe

Name: Too Easy Chile Relleno Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large poblando chiles, seeded; 1 can enchilada sauce, red or green; 1 can refried beans; 2 cups shredded Queso Blanco or Monterey Jack cheese; 1/2 cup chopped cilantro; 1 smalled diced onion; 1 large diced tomato; 1 tablespoon olive oil; 1 tablespoon ground cumin; 1 tablespoon good chile powder; 2 cloves minced garlic; to taste salt and pepper

Servings: persons

6 large poblando chiles, seeded
1 can enchilada sauce, red or green
1 can refried beans
2 cups shredded Queso Blanco or Monterey Jack cheese
1/2 cup chopped cilantro
1 smalled diced onion
1 large diced tomato
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon good chile powder
2 cloves minced garlic
to taste salt and pepper

1
Seed poblano chiles and roast under broiler until charred and blistered on all sides. Remove from oven and place in a paper bag for 5 minutes to allow them to sweat. This allows the skin to peel right off when you remove them. Peel and set aside.
2
In a small sauce pan. Saute onions untill translucent, add garlic and saute for a few minutes. Add diced tomato, enchilad sauce, cumin and chile powder, salt and pepper. Allow to simmer untill flavors have melded, about 20 minutes. Preheat oven to 350.
3
Spray bottom of a medium casserole dish with cooking spray. Spread refried beans on the bottom. Layer the poblano chiles on top to cover the beans completely.
4
Pour the sauce over the pobanos and sprinkle with 1/4 cup cilantro.
5
Generously cover with the cheese and sprinkle the remaning cilantro on top. Bake at 350 for 30 minutes or untill bubbling and lightly browned. Allow to rest before serving. Serve with rice. Enjoy

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 6 large poblando chiles, seeded, 1 can enchilada sauce, red or green, 1 can refried beans, 2 cups shredded Queso Blanco or Monterey Jack cheese, and more.

Yes, Too Easy Chile Relleno Bake falls under the General 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.

Too Easy Chile Relleno Bake

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