Healthy Chile Rellenos

Healthy Chile Rellenos


  • 6 poblano peppers 
  • 1 cup shredded Mexican cheese
  • 6 roma tomatoes, chopped
  • ½ cup 505 Southwestern Hatch Valley Green Chile
  • Pinch sea salt
  • Pinch black pepper
  • ½ onion, minced
  • 1 clove garlic, minced
  • 1 tbsp fresh cilantro, chopped


Cheese-stuffed and Green Chile-smothered. Sounds like a match made in heaven — or at least in Hatch Valley.

  • Place your poblano peppers on baking sheet lined with aluminum foil. Broil for 5 minutes on each side or until skin is black and blistered. Remove from oven and let cool.
  • In a bowl, mix together tomatoes, 505SW Hatch Valley Green Chile, onions, garlic and pinch of salt and pepper. Set aside.
  • When cooled, peel the skin off the peppers. Cut a slit down the middle of the peppers and remove the seeds.
  • Fill each pepper with tomato mixture and top with shredded cheese.
  • Bake at 425 degrees for 20 minutes. 
  • Enjoy ☺

Credit: @global.appetite