Puffy Chile Rellenos
Puffy Chile Rellenos feature roasted green chiles filled with melted cheese, wrapped in flaky biscuits, and baked to golden perfection—delightful for casual gatherings or family dinners.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a cookie sheet.
- Cut the green chiles lengthwise to make 10 pieces.
- Remove seeds and ribs from the chiles.
- Cut the cheese into 10 pieces measuring approximately 3 x 1/2 x 1/2 inches.
- Wrap each cheese piece with a chile.
- Press or roll each biscuit into a 5-inch circle.
- Place the chile and cheese on the biscuit and fold over to enclose.
- Pinch the ends to seal the biscuit around the filling.
- Place seam side up on the prepared cookie sheet.
- Bake for 10 to 12 minutes or until light brown.
Tips & Substitutions
For added flavor, consider seasoning the hamburger with cumin and garlic powder before cooking. If you don't have Monterey Jack or Cheddar cheese, pepper jack can add a nice kick. You can also use fresh chiles if canned ones aren't available; just roast and peel them first. To enhance the dish, serve with a side of salsa or guacamole.
Serving Suggestions
Serve these puffy chile rellenos with a dollop of sour cream and a drizzle of taco sauce for extra flavor. They pair wonderfully with a fresh salad or rice, making for a complete meal. For a fun twist, try serving alongside a bowl of Taco Soup II for a hearty, comforting dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. Alternatively, you can microwave them for 1-2 minutes, but this may make the biscuit less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Puffy Chile Rellenos contains roughly 156 calories, with 5g protein, 20g carbohydrates, and 7g fat. It is a good source of calcium (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 861mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make puffy chile rellenos ahead of time?
Yes, you can prepare the chile rellenos up to the baking step and refrigerate them for a few hours before baking. This allows the flavors to meld. Just remember to let them sit at room temperature for about 15 minutes before baking to ensure even cooking.
What can I substitute for the biscuits?
If you want a lighter option, you can use phyllo dough or puff pastry instead of biscuits. Just be sure to adjust the baking time as these may require less time in the oven to achieve a golden-brown color.
Can I freeze puffy chile rellenos?
Yes, you can freeze them before baking. Wrap each one tightly in plastic wrap and place them in a freezer bag. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the baking time for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).