Get ready to ignite your taste buds with these 20 spicy chili relleno recipes that will take your love for cheese and chilies to the next level! Chili rellenos are a staple dish in Mexican cuisine, typically consisting of roasted poblano peppers stuffed with cheese, battered, and fried. But we’ve taken this classic recipe to new heights by adding an extra kick of heat and flavor.
From the comfort of your own kitchen, you can experiment with various fillings, from classic cheese and beef to innovative combinations like shrimp and chorizo or mushroom and goat cheese. And let’s not forget about the cheese – we’re talking melted, bubbly, stringy goodness that will satisfy even the most discerning palate.
In this article, we’ll dive into the world of spicy chili rellenos and provide you with a collection of recipes that will keep you coming back for more. Whether you like it mild or wild, we’ve got a recipe to suit your taste buds. So, without further ado, let’s get started on this delicious journey!
Classic Cheese-Stuffed Chili Relleno
Transform traditional chili rellenos into a cheesy masterpiece by stuffing roasted poblano peppers with a blend of melted cheeses and savory spices.
Ingredients:
– 4 large poblano peppers
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Monterey Jack cheese
– 1 tablespoon butter, softened
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet and baking for 20-25 minutes, or until skin is charred.
3. Remove peppers from oven and let cool. Peel off skin, then cut out the stem and scoop out seeds.
4. In a bowl, mix together cheddar and Monterey Jack cheese.
5. Stuff each pepper with the cheese mixture, dividing it evenly among the four peppers.
6. Dot the top of each pepper with softened butter and sprinkle with paprika.
7. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Beef and Black Bean Stuffed Chili Relleno
Elevate your chili game with this flavorful twist on traditional chili rellenos. Tender beef and black beans are wrapped in a crispy shell of roasted poblano peppers.
Ingredients:
– 1 lb ground beef
– 1 cup cooked black beans, rinsed and drained
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 roasted poblano peppers (see notes)
– 1 cup shredded cheddar cheese
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion, minced garlic, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
4. Stir in cooked black beans.
5. Stuff each poblano pepper with the beef mixture, dividing evenly among the peppers.
6. Top each stuffed pepper with shredded cheddar cheese.
7. Fry the stuffed peppers in hot oil until crispy, about 3-4 minutes per side.
8. Transfer to a baking dish and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Vegetarian Quinoa-Stuffed Chili Relleno
A twist on the classic chili relleno, this vegetarian version is packed with nutritious quinoa and flavorful fillings. Perfect for a hearty meal or dinner party.
Ingredients:
– 4 ancho chilies
– 1 cup cooked quinoa
– 1/2 cup black beans, cooked
– 1/2 cup corn kernels
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the ancho chilies by placing them on a baking sheet and drizzling with olive oil. Bake for 10-12 minutes or until slightly puffed.
3. Meanwhile, mix cooked quinoa with black beans, corn kernels, red onion, cumin, salt, and pepper in a bowl.
4. Carefully open the roasted chilies and fill each one with the quinoa mixture. Top with feta cheese if using.
5. Place the stuffed chilies on a baking sheet lined with parchment paper and bake for an additional 10-12 minutes or until the filling is heated through.
Cooking Time: 20-24 minutes
Bacon-Wrapped Chili Relleno with Chipotle Sauce
Experience the perfect fusion of spicy and savory flavors with this unique recipe, featuring crispy bacon-wrapped chili rellenos smothered in a rich chipotle sauce.
Ingredients:
• 4-6 Anaheim peppers
• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• Salt and pepper to taste
• 6 slices of bacon
• 1 cup grated cheddar cheese
• 1/2 cup chipotle sauce (see below for recipe)
Chipotle Sauce:
• 1/2 cup ketchup
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chipotle peppers in adobo sauce, finely chopped
Instructions:
1. Preheat oven to 375°F.
2. Roast the Anaheim peppers by placing them on a baking sheet and baking for 10-12 minutes or until skin is blistered.
3. Remove peppers from oven and let cool.
4. Stuff each pepper with a mixture of ground beef, onion, garlic, cumin, salt, and pepper.
5. Wrap each stuffed pepper with bacon, securing with toothpicks if needed.
6. Bake for 20-25 minutes or until cheese is melted and bacon is crispy.
7. Serve with chipotle sauce spooned over the top.
Cooking Time: 40-50 minutes
Shrimp and Chorizo Stuffed Chili Relleno
Get ready to experience the bold flavors of Spain with this unique twist on traditional chili rellenos! Succulent shrimp and spicy chorizo sausage are wrapped in a crispy egg batter, then baked until golden brown.
Ingredients:
– 4 large Anaheim peppers
– 1 pound large shrimp, peeled and deveined
– 1/2 cup chorizo sausage, sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Stuff each pepper with shrimp, chorizo, onion, and garlic mixture.
3. Dip each stuffed pepper in beaten egg and then coat with breadcrumbs.
4. Place peppers on a baking sheet lined with parchment paper, drizzle with olive oil.
5. Bake for 30-35 minutes or until peppers are tender and crust is golden brown.
6. Top with shredded cheese (if using) and return to oven for an additional 2-3 minutes.
Cooking Time: 30-35 minutes
Creamy Chicken and Cheese Chili Relleno
This recipe combines the flavors of chicken, cheese, and chili peppers with a creamy twist, resulting in a deliciously unique dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken until browned, then add onion, garlic, cumin, paprika, and cayenne pepper. Cook until onion is translucent.
3. Stir in diced tomatoes with green chilies and black beans. Bring to a simmer.
4. Reduce heat and let chili cook while you prepare the cheese mixture: In a bowl, combine shredded cheese and heavy cream. Stir until smooth.
5. To assemble, lay a tortilla flat, spoon some of the chicken chili onto it, then top with a spoonful of the cheese mixture. Fold in half and place on a baking sheet. Repeat for remaining ingredients.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Spicy Jalapeño-Pork Chili Relleno
Experience the bold flavors of Mexico with this spicy and savory chili relleno recipe, featuring tender pork, crunchy peppers, and a hint of heat.
Ingredients:
– 1 lb ground pork
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 4 Anaheim peppers, roasted and stemmed
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion, garlic, cilantro, jalapeño, chili powder, cumin, salt, and pepper to the skillet. Cook until the onion is translucent.
4. Stir in the diced tomatoes and bring to a simmer.
5. Stuff each Anaheim pepper with the pork mixture, leaving a 1-inch stem intact.
6. Place the stuffed peppers on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the peppers are tender.
Cooking Time: 45-50 minutes
Mushroom and Goat Cheese Stuffed Chili Relleno
Elevate your chili night with this flavorful and creamy twist on traditional chiles rellenos.
Ingredients:
– 4 large Anaheim or poblano peppers, roasted and seeded
– 1 cup mixed mushrooms (button, cremini, shiitake), sautéed and chopped
– 8 oz goat cheese, crumbled
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Stuff each pepper with the mushroom mixture, leaving a 1-inch border around the edges.
3. Top each stuffed pepper with crumbled goat cheese and grated cheddar cheese.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Chili Relleno
Sweet Potato and Black Bean Chili Relleno Recipe
This recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy tortilla shell. Perfect for a comforting meal or a fun twist on traditional chili.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 corn tortillas
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, garlic, and red bell pepper until softened.
3. Add sweet potatoes, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well.
4. Spoon about 1/4 cup of the chili mixture onto the center of each tortilla, leaving a 1-inch border around the edges.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the tortilla into a neat package.
6. Place the rellenos on a baking sheet lined with parchment paper, seam-side down.
7. Drizzle with vegetable oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 30-40 minutes
Crispy Beer-Battered Chili Relleno
Elevate your chili game with this innovative, beer-battered twist on traditional rellenos. This crispy, cheesy delight is perfect for a crowd-pleasing snack or party appetizer.
Ingredients:
– 1 (16 oz) can of whole kernel corn
– 1 cup of shredded cheddar cheese
– 1/2 cup of grated Monterey Jack cheese
– 1/4 cup of beer (any style, but darker beers work best)
– 1/2 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine corn, cheddar cheese, Monterey Jack cheese, beer, paprika, garlic powder, salt, and pepper. Mix well until a sticky dough forms.
3. Form the dough into 6-8 small balls.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the rellenos for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain excess oil and bake the rellenos in the preheated oven for an additional 10-12 minutes, or until heated through.
Cooking Time: 15-20 minutes
Grilled Chili Relleno with Corn Salsa
Grilled Chili Relleno with Corn Salsa Recipe
Transform traditional chili rellenos into a smoky, flavorful twist by grilling them instead of frying! This recipe combines the comforting warmth of roasted poblano peppers with a sweet and tangy corn salsa.
Ingredients:
– 4 large poblano peppers
– 1/2 cup grated queso fresco or Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Corn Salsa (recipe below)
Corn Salsa:
– 2 cups fresh corn kernels
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 teaspoon honey
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Roast poblano peppers by placing them directly on the grill and cooking for about 5-7 minutes, or until charred and blistered.
3. Remove peppers from grill and peel off skin, then chop into large pieces.
4. In a bowl, combine chopped peppers, cheese, cilantro, scallions, and jalapeño. Season with salt and pepper to taste.
5. Stuff each poblano pepper half with the chili mixture and place on a baking sheet lined with parchment paper.
6. Drizzle olive oil over the stuffed peppers and bake at 375°F for 15-20 minutes, or until heated through.
Serve grilled chili rellenos with Corn Salsa spooned over the top. Enjoy!
Cheesy Spinach and Artichoke Stuffed Chili Relleno
Elevate your snack game with this creamy, cheesy, and addictive treat! This stuffed chili relleno combines the flavors of spinach, artichokes, and melted cheese within a crispy poblano pepper shell.
Ingredients:
– 4 large poblano peppers
– 1 (14 oz) can diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/2 cup cooked spinach
– 1/2 cup artichoke hearts, chopped
– 1/4 cup mayonnaise
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblano peppers by placing them on a baking sheet, drizzling with water, and baking for 10-12 minutes or until the skin is charred.
3. Remove stems and seeds from peppers, then stuff each with the chili mixture (mix of diced tomatoes, spinach, artichoke hearts, and mayonnaise).
4. Top each pepper with shredded cheddar cheese.
5. Bake for an additional 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lamb and Feta Stuffed Chili Relleno
This recipe combines the flavors of lamb, feta cheese, and chili peppers for a unique and delicious twist on traditional stuffed peppers. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound ground lamb
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 minced garlic clove
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix together lamb, feta cheese, parsley, garlic, paprika, salt, and pepper.
4. Stuff each pepper with the lamb mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Smoky Chipotle Turkey Chili Relleno
Smoky Chipotle Turkey Chili Relleno Recipe
A twist on traditional chili rellenos, this recipe combines the flavors of smoky chipotle peppers and savory turkey with creamy melted cheese.
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chipotle peppers in adobo sauce, chopped
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (16 oz) black beans, drained and rinsed
- Shredded cheese for serving (Monterey Jack or Cheddar work well)
- Poblano peppers, roasted and peeled
- Salt and pepper to taste
- Brown the turkey in a large skillet over medium-high heat. Drain excess fat.
- Add onion, garlic, cumin, paprika, and cayenne pepper. Cook until vegetables are softened.
- Pour in diced tomatoes, chipotle peppers, and black beans. Simmer for 10-15 minutes or until flavors have melded together.
- Slice the roasted poblano peppers into thick strips.
- Stuff each pepper with the turkey chili mixture, topping with shredded cheese. Serve immediately.
Cooking Time: 25-30 minutes
Crab and Avocado Stuffed Chili Relleno
This recipe combines the freshness of avocado with the richness of crab meat, stuffed inside roasted chili peppers for a unique and flavorful dish.
Ingredients:
– 4 large Anaheim or poblano peppers
– 1/2 cup jumbo lump crab meat
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for serving
Instructions:
1. Preheat oven to 375°F.
2. Roast the peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 15-20 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and cut a slit down one side to create a pocket.
4. In a bowl, mix together crab meat, avocado, onion, garlic, cumin, salt, and pepper.
5. Stuff each pepper with the crab mixture, dividing it evenly among the four peppers.
6. Serve warm, topped with shredded cheese if desired.
Cooking Time: 30-40 minutes
Pineapple and Pork Chili Relleno with Adobo Glaze
Elevate your chili relleno game with this sweet and savory twist, featuring tender pork, caramelized pineapple, and a sticky adobo glaze.
Ingredients:
– 4 pork shoulder cutlets
– 1 cup pineapple chunks
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper to taste
– 4 Anaheim peppers
– Adobo glaze (see below)
– Queso fresco or shredded cheese for serving
Adobo Glaze:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tsp ground cumin
– 1 tsp smoked paprika
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook pork cutlets until browned and cooked through. Set aside.
3. In the same skillet, add pineapple, onion, garlic, and bell pepper. Cook until vegetables are tender.
4. Add chili powder and salt to taste.
5. Stuff each pork cutlet with the vegetable mixture.
6. Place stuffed cutlets in a baking dish and cover with foil.
7. Bake for 20 minutes, then remove foil and bake an additional 10-15 minutes.
8. Meanwhile, prepare adobo glaze by whisking all ingredients together.
9. Brush glaze over pork during last 5 minutes of baking.
10. Serve hot with queso fresco or shredded cheese on top.
Cooking Time: 40-45 minutes
Roasted Red Pepper and Poblano Chili Relleno
Transform traditional chiles rellenos with the sweet, smoky flavor of roasted red peppers and the rich taste of poblano chilies. This recipe is a twist on the classic Mexican dish that’s sure to delight.
Ingredients:
– 4 large poblano peppers
– 2 large red bell peppers
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) chopped tomatoes
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8 ounces queso fresco or Monterey Jack cheese, crumbled
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F.
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with vegetable oil. Bake for 30-40 minutes, or until charred and blistered. Remove skin, cut off stems, and slit each pepper open.
3. Roast the red bell peppers using the same method as step 2.
4. In a large skillet, sauté the onion and garlic until softened. Add cumin, salt, and pepper to taste.
5. Stuff each poblano pepper with the cooked onion mixture, followed by a spoonful of chopped tomatoes and a sprinkle of cheese.
6. Stuff each red bell pepper with a spoonful of the onion mixture and a sprinkle of cheese.
7. Fry the stuffed peppers in vegetable oil until golden brown and crispy.
Cooking Time: 45-50 minutes
Southwest-Inspired Chili Relleno Casserole
A twist on the classic chili relleno, this casserole combines the flavors of the Southwest with a creamy, cheesy filling and crispy roasted peppers.
Ingredients:
– 4 large Anaheim peppers
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup heavy cream
– 1 tbsp chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 30-40 minutes or until skin is blistered.
3. Cook ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
4. Add onion, garlic, chili powder, cumin, paprika, salt, and pepper to the skillet and cook until the mixture is fully browned.
5. Stir in diced tomatoes and red kidney beans. Bring to a simmer and let cook for 10-15 minutes or until heated through.
6. In a separate bowl, combine shredded cheddar cheese and heavy cream. Stir until smooth.
7. Stuff each roasted pepper with the beef mixture, followed by spoonfuls of the cheesy filling.
8. Transfer stuffed peppers to a baking dish and cover with foil. Bake for 25-30 minutes or until heated through.
Cooking Time: 40-50 minutes
Breakfast Chili Relleno with Eggs and Sausage
Start your day off right with this flavorful breakfast twist on the classic Mexican dish, Chiles Rellenos.
Ingredients:
– 4 large poblano peppers
– 1 pound sweet sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded Monterey Jack cheese
– 6 eggs
– Salt and pepper to taste
– Optional: sour cream, salsa, and cilantro for topping
Instructions:
1. Roast the peppers by placing them on a baking sheet and baking at 375°F (190°C) for 20-25 minutes, or until charred.
2. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in the diced tomatoes and bring to a simmer.
5. Stuff each roasted pepper with the sausage mixture and top with cheese.
6. Crack an egg into a small bowl and whisk lightly. Pour the egg over the filling, leaving a 1/2-inch border around the edges.
7. Bake at 375°F (190°C) for 15-20 minutes, or until the eggs are set.
Cooking Time: 45-50 minutes
Vegan Tofu and Cashew Cheese Chili Relleno
Vegan Tofu and Cashew Cheese Chili Relleno Recipe
This recipe is a twist on the classic Mexican dish, using plant-based ingredients to create a creamy, cheesy filling wrapped in crispy bell peppers. Perfect for a vegan dinner party or a cozy night in.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 1/2 cup cashew cheese (see note)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4 bell peppers (any color), seeded and chopped
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, combine tofu, cashew cheese, olive oil, onion, garlic, black beans, diced tomatoes, and chili powder. Blend until smooth.
3. Stuff each bell pepper with the filling, filling to the top.
4. Place stuffed peppers on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until bell peppers are tender.
Note: To make cashew cheese, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/4 cup water until smooth. Season with salt and lemon juice to taste.
Summary
Get ready to spice up your meal routine! This collection of 20 chili relleno recipes combines the flavors of spicy chilies and melted cheese for a mouthwatering treat. From classic beef and black bean to shrimp and chorizo, vegetarian quinoa, and vegan tofu options, there’s something for everyone. Try wrapping bacon around chipotle sauce or adding mushrooms and goat cheese for added depth. Whether you’re in the mood for breakfast, lunch, or dinner, these spicy chili relleno recipes are sure to satisfy your cravings.