Chiles Rellenos Cornbread: The Ultimate Comfort Food Recipe

Name: Chiles Rellenos Cornbread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 large poblano peppers; 2 cup Monterey Jack cheese, shredded; 1 cup cheddar cheese, shredded; 5 large eggs; 1.5 cup whole milk; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; 0.25 teaspoon onion powder; 0.25 teaspoon garlic powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 0 sour cream, for serving (optional); 0 salsa, for serving (optional); 0 fresh chopped cilantro, for serving (optional)

Introduction to Chiles Rellenos Cornbread

Chiles Rellenos Cornbread is a delightful fusion of flavors that brings together the rich, smoky taste of roasted poblano peppers with the comforting texture of cornbread. This dish is perfect for family gatherings, potlucks, or simply a cozy dinner at home. With its cheesy goodness and a hint of spice, it’s sure to become a favorite in your household!

A Personal Story Behind My Chiles Rellenos Cornbread Journey

Growing up, my family often enjoyed traditional Mexican meals, and Chiles Rellenos was always a standout. One day, while experimenting in my kitchen, I decided to combine my love for cornbread and the flavors of Chiles Rellenos. The result was a delicious dish that has since become a staple at family gatherings and a personal favorite. Sharing this recipe with you brings back fond memories and I hope it becomes a cherished dish in your home as well.

What Makes This Chiles Rellenos Cornbread Recipe Special?

This recipe stands out because it combines the classic flavors of chiles rellenos with the comfort of cornbread, making it a unique and hearty dish. The roasted poblano peppers provide a smoky depth, while the blend of Monterey Jack and cheddar cheeses ensures a creamy, satisfying texture. Plus, it’s easy to prepare, allowing you to enjoy a delicious meal without spending hours in the kitchen. And don’t forget, you can spice it up by leaving some seeds in the peppers for an extra kick!

The Full Chiles Rellenos Cornbread Recipe

Ingredients

6-8 large poblano peppers

2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided

5 large eggs
1 & 1/2 cups whole milk
3 tablespoons all-purpose flour

1 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

1/4 teaspoon salt
1/4 teaspoon black pepper
Sour cream, salsa, and fresh chopped cilantro, for serving (optional, but recommended)

Instructions

Preheat the oven’s broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Roast the peppers on the baking sheet for 10-15 minutes, turning occasionally, until the skins are blackened and charred. (Tip: Keep an eye on the peppers to prevent burning!)
Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes. Peel off the skin, remove the stems, open them up, and remove the seeds.
Preheat the oven to 350°F. Lightly coat a 3-quart baking dish with nonstick spray.

Arrange half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of jack cheese and 1/2 cup of cheddar on top. Repeat the layers once.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until well combined. Pour the mixture evenly over the cheese and chiles.
Bake in the oven for 45 minutes until puffed up in the center and the eggs are set and golden around the edges. (Tip: A toothpick inserted in the center should come out clean when done.)

Let it cool for 5-10 minutes before cutting. Slice into squares and serve with sour cream, salsa, and freshly chopped cilantro. Enjoy!

Serving Suggestions and Variations for Chiles Rellenos Cornbread

This Chiles Rellenos Cornbread is delicious on its own, but you can elevate your experience by serving it with a dollop of sour cream and a side of fresh salsa. For a heartier meal, pair it with a simple salad or serve it alongside grilled meats. If you’re feeling adventurous, consider adding chopped olives or black beans to the mixture for an extra layer of flavor. You can also experiment with different types of cheese or add more spices to suit your taste!

Frequently Asked Questions About Chiles Rellenos Cornbread

Can I use different types of peppers?
Absolutely! While poblano peppers are traditional, you can experiment with other peppers like Anaheim or jalapeño for varying levels of heat.

Can I make this dish ahead of time?
Yes! You can prepare it the day before and store it in the refrigerator. Just reheat it in the oven before serving.

Is this dish suitable for freezing?
Yes, it freezes well. Make sure to wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator before reheating.

How can I make it vegetarian?
This recipe is already vegetarian, but you can add more vegetables like corn or zucchini for added nutrients and flavor.