Go Back

Beef Chiles Rellenos

These Beef Chiles Rellenos are a flavorful, comforting twist on a classic. Roasted poblano peppers are stuffed with seasoned ground beef, sautéed vegetables, and melted Monterey Jack cheese, then finished with a creamy, zesty chipotle-lime crema. Perfect for weeknight dinners or a build-your-own bowl with rice and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Ingredients Method

Ingredients
  

Stuffed Poblanos
  • 2 poblano peppers halved lengthwise and seeds removed
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 small yellow onion diced
  • 1 Roma tomato diced
  • ½ cup Monterey Jack cheese shredded
Seasoning
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red chili flakes
Chipotle-Lime Crema
  • ¼ cup sour cream
  • Lime juice and zest
  • 1 tbsp hot sauce
  • ¼ tsp chipotle powder
  • ¼ tsp salt
  • 1-2 tbsp water to thin, as needed
Base (Optional)
  • 1 cup cooked white or Spanish rice
Optional Toppings
  • Avocado or guacamole
  • Fresh cilantro
  • Lime wedges
  • Green onions

Method
 

Roast the Poblanos
  1. Preheat oven to 425°F.
  2. Place halved poblanos upside down on a baking sheet, drizzle with ½ tbsp olive oil, and lightly season with salt and pepper.
  3. Roast for 12–15 minutes, until softened.
Cook the Beef Filling
  1. While the poblanos roast, heat a large skillet over medium heat.
  2. Add ground beef and cook until browned. Drain excess grease and set aside.
  3. In the same pan, add ½ tbsp olive oil and diced onion.
  4. Sauté for 3–4 minutes until softened, then add diced tomato and cook another 2 minutes.
  5. Return beef to the pan and add all seasonings.
  6. Stir well and cook for 2–3 minutes to let flavors develop. Remove from heat.
Stuff & Bake
  1. Remove poblanos from oven and fill each half with the beef mixture.
  2. Top with shredded Monterey Jack cheese.
  3. Return to oven and bake for 5–7 minutes, until cheese is melted.
Make the Crema
  1. In a small bowl, whisk together sour cream, lime juice, lime zest, hot sauce, chipotle powder, and salt.
  2. Add water 1 tbsp at a time until smooth and drizzle-able.
  3. Taste and adjust to taste.
Assemble & Serve
  1. Add rice to bowls (if using), top with stuffed poblanos, and drizzle with crema.
  2. Finish with your favorite toppings like avocado, cilantro, and fresh lime.