Chiles Poblanos Rellenos de Arroz y Queso (Poblano Chillies Stuffed with Red Rice and Cheese)
Roasted poblano chillies filled with red rice, sweetcorn and melting cheese, baked on a pool of warm tomato salsa.
Made with Salsa roja (cooked red salsa) and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £1.30 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to its highest setting. Grill the poblanos on a tray for 12 to 15 minutes, turning, until the skins are blistered and black in places.
13 min - 2
Put the hot chillies in a bowl and cover with a plate for 10 minutes to loosen the skins.
10 min - 3
Heat the oven to 200°C (180°C fan). Peel off the skins, then cut a slit down one side of each chilli and carefully remove the seeds. Keep the stalks on if you can.
- 4
Mix your ready made arroz rojo (see the base recipe) with the sweetcorn, 120 g of the cheese and the coriander. Stuff the filling into the chillies.
- 5
Spread your ready made salsa roja (see the base recipe) over the base of a baking dish. Lay the chillies on top and scatter over the rest of the cheese.
- 6
Bake for 20 to 25 minutes until the cheese is melted and golden and the salsa is bubbling. Serve with lime wedges.
23 min
Tips
- Do not rinse the roasted chillies under the tap, as the oils carry the flavour. Peel gently with your fingers or a small knife.
- Poblanos are mild and fleshy. If you cannot find them, use large, flat green peppers, which are sweeter.
- Rice that has cooled in the fridge is easier to stuff than hot rice.
Storing and freezing
Cool and refrigerate within 1 hour. Keep for up to 2 days and reheat once at 180C for 20 minutes until steaming hot all the way through. Do not freeze.
Questions
Can I make it dairy free?
Yes. Swap the cheese for a dairy free melting cheese, or leave it out and add more sweetcorn and 100 g of chopped black beans to the filling.
Are poblanos hot?
Usually mild with a gentle warmth, though now and then one is hotter. Seeds and white pith hold the heat, so removing them keeps the dish mild.
Can I prepare it ahead?
Yes. Stuff the chillies, cover and refrigerate for up to 1 day, then bake from cold, adding 5 minutes to the cooking time.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.