Isabel Eats · by Isabel Orozco-Moore★ 4.9 (29)
Baked Chile Relleno
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 21%
CARBS 14G25% OF CAL
3G FIBER9G SUGAR1G OTHER
FAT 14G58% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poblano peppers stuffed with corn and green chiles, then baked in ranchero sauce. A healthier baked version of this classic Mexican dish, ready in under an hour.
mainmexican🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 poblano peppers
- 2 (4-ounce) cans diced green chiles
- ½ cup yellow corn ((canned, fresh, or frozen and thawed))
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 1 batch ranchero sauce ((optional))
- 1 ½ cups shredded Chihuahua cheese, (or other melty cheese like mozzarella)
- Crumbled cotija cheese
- Diced Roma tomatoes
- Sour cream
- Chopped cilantro
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 21%
CARBS 14G25% OF CAL
3G FIBER9G SUGAR1G OTHER
FAT 14G58% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 500mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 279mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 500MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.