July 23, 2011
2 Ratings
  • Serves 4-6
Author Notes

Chili rellenos are chili peppers which are stuffed...usually with a picadillo or cheese and then served as part of a larger meal. I think they are a fantastic side to grilled meat or fish. You can use any type of large chile pepper. I prefer to use Hatch chilies but these can be difficult to come by since the season is short. Poblanos work just as well.
Chili rellenos can be baked or deep fried. In this recipe, I have stuffed mild roasted hatch chilies with a simple mixture of goat cheese, raisins, and pine nuts. They are baked and then drizzled with warm Crema Mexicana to serve. —Waverly

What You'll Need
  • 8-10 large Hatch or Poblano chili peppers, roasted, stemmed, seeded, and sliced lengthwise down one side
  • 9 ounces goat cheese
  • 3 ounces raisins, chopped
  • 2 ounces pine nuts, lightly toasted
  • kosher or sea salt, to taste
  • 1 cup Crema Mexicana
  • 1/4 cup fresh cilantro, chopped
  1. MAKE STUFFING: Preheat the oven to 350. In a bowl, combine the goat cheese, raisins, and pine nuts. Season with salt.
  2. STUFF AND BAKE: Lay the chile peppers in a large baking pan. Stuff them with the cheese mixture then securely close them with toothpicks. Place in the oven and bake 15 minutes.
  3. HEAT CREMA AND SERVE: In a small saucepan, heat the crema Mexicana over LOW heat until it is warm. When chiles are ready, place 1 or 2 on a plate and drizzle with warm crema. Garnish with cilantro and serve.

See what other Food52ers are saying.

  • Elaine Rockstad
    Elaine Rockstad
  • Yen Ifer
    Yen Ifer
  • lapadia
  • Waverly
  • Midge
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.

8 Reviews

txchick57 October 22, 2023
Always looking for a way to use up the 7 pounds of Hatch chiles I accumulated in August. This fills the bill. Love the raisins. They really add somethings.
Elaine R. June 6, 2018
thanks but this isn't the recipe I need-stuff Chili's with different cheeses layer with flour, eggs & milk also MILD green chili salsa.I have ulcers & cannot tolerate too spicy food.
Zoejeanne August 21, 2016
These are perfect for this with lactose intolerance, as goat cheese is much easier to digest. I added some sautéed chopped red onion, cumin powder, and fresh cilantro to the raisins and pine nuts. It's Hatch chile season so if you can find them fresh, definitely use them! As a New Mexican, I can vouch for this innovative recipe. Bravo!
Yen I. September 6, 2013
Take a Hatch chili,slice,seed,deveined..stuff w/caramelized onions,wrap w/bacon. grill till bacon is crispy. Enjoy! We also enjoyed mixing onion w/queso cheese(or cream cheese)
lapadia July 28, 2011
I love your version, Waverly....goat cheese, yum!!
Waverly July 25, 2011
Thanks, Midge and BlueKaleRoad!
Midge July 25, 2011
BlueKaleRoad July 24, 2011
Love Hatch chilis and your goat cheese stuffing sounds marvelous!