Open Faced Chile Rellenos

Here is a Tex-Mex take on Chile Rellenos! With lots of cheese and beef, these overstuffed peppers are pretty and appeal to just about everybody!
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  • For peppers:
  • 4 Poblano peppers
  • 4 oz monterey jack cheese, cut into ¼ inch cubes
  • 1 cup cheddar + ¼ cup for top
  • ½ lb ground beef
  • 1 tbs water
  • 3 tbs oregano + extra for garnish
  • 1 tbs cuman
  • 1 clove garlic, minced
  • 1 tbs corn starch (you can use flour if that is what you have, will only slightly change the consistency)
  • 1 tsp pepper
  • 1 tbs salt
  • 1 tbs olive oil


Roast pablano and either by broiling them or roasting them over a gas stove until the skin is nearly all black. Put the peppers in a plastic bag for about 5 minutes and the skin will peel right off. Once they sit for about 5 minutes in the bag, peel skin and set to side.
Brown beef and drain. Add water, oregano, garlic, cumin, salt, and pepper to pan. Stir over med-high heat until there is no liquid in the pan. Set aside and let cool for a few minutes.
In a large bowl, put all the cheese (minus what you saved for garnish). Add warm beef and corn starch and stir until everything looks evenly mixed. The cheese should still be in chunks.
Preheat oven to 350. In glass dish, pour olive oil in four areas (where you will be placing the peppers) and spread around.
Split peppers (careful to only cause a slit one side leaving as much of a pocket as possible) and remove seeds and guts. The more you leave, the hotter the pepper will be, so keep some if you can take it! Rinse the pepper out if you don't want a lot of heat.
One at a time, carefully spoon beef mixture into your chiles, filling up all the space at the top of the chile. Don't be too rough with it, because the skin of the pepper is tender. Once you have the pepper filled as much as you can, place in glass dish. The pepper will probably not close. Once they are all on the dish, spoon any leftover meat mixture into the opening of the pepper. Top them all with leftover shredded cheddar and sprinkle them with oregano.
Bake for 5 minutes at 350, then turn the oven to broil until the cheese on top is super melted, possibly starting to bubble and brown. Serve them hot, and watch them disappear! If you left any of the pepper guts in, you may want to serve this with sour cream for the faint of heart!