Chile Güero Relleno with Cheese
Roasted golden chiles stuffed with melted cheese and topped with a bright tomato sauce. A vegetarian Mexican classic that's smoky, creamy, and ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 4 whole chile güeros (also called caribe or Hungarian wax peppers)
- 1 cup Oaxaca cheese or mozzarella, shredded
- 1 can (14.5 oz) canned crushed tomatoes
- 2 cloves garlic, minced
- 1 as needed salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- 1
Set the oven to 450°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.
- 2
Place each chile güero on a cutting board and use a paring knife to carefully cut a long slit from the stem end down one side, stopping just before the tip. Gently open the slit and remove the seeds and white ribs inside with your fingers or a small spoon, leaving the outer flesh intact.
- 3
Stuff each chile with shredded cheese, dividing it equally so each chile holds about 1/4 cup stuffed snugly inside the cavity.
- 4
Drizzle 1 tablespoon of olive oil across the bottom of a 9-by-13-inch baking dish, tilting it to coat the surface evenly.
- 5
Arrange the 4 stuffed chiles in a single layer in the oiled baking dish, opening-side up so the cheese is visible.
- 6
In a small bowl, combine the crushed tomatoes, minced garlic, remaining 1 tablespoon olive oil, salt, and pepper, stirring until mixed.
- 7
Pour the tomato sauce over and around the chiles, covering the tops lightly and letting some flow to the bottom of the dish.
- 8
Slide the baking dish into the preheated 450°F oven and roast uncovered for 10 to 12 minutes, until the chiles look soft and slightly collapsed and the cheese is melted and bubbly inside.
- 9
Remove the baking dish from the oven using an oven mitt on each hand, and let it cool for 1 to 2 minutes before plating.
- 10
Divide the chiles and sauce between two plates, spooning extra sauce from the dish around each serving.
Tools you’ll need
- oven
- 9-by-13-inch baking dish
- cutting board
- paring knife
- small spoon
- small bowl
- spoon for stirring
- oven mitts
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