Beef and Cheese Roasted Chiles Rellenos

A Mexican classic made cheesy. Plump and juicy poblano chiles packed with shredded beef, buttery asadero, and garlic seasoned onions -- roasted to mouth watering perfection.


  • 6 large fresh poblano chile peppers
  • 1 tbsp olive oil
  • 1/2 medium onion, diced
  • 1/2 lb cooked shredded beef
  • 1 tsp ground cumin
  • 1 tsp garlic salt
  • 2 cups Crystal Farms Shredded Asadero
  • 10 oz can prepared enchilada sauce, heated


  • Adjust oven rack 6-8 inches from the broiler. Line a baking sheet with aluminum foil and broil chiles until they begin to blister and char, about 4 minutes. Flip and broil the second side. Allow chiles to cool (about 10 minutes) by placing them in a sealed plastic bag. Peel off any loose skin.
  • Heat olive oil in a medium skillet over medium heat. Add onions and cook until translucent then add shredded beef and ground cumin and cook until browned. Drain. Transfer beef mixture to a large bowl and allow to cool. Add cheese and garlic salt to bowl and stir to combine.
  • Move oven rack to middle position and preheat oven to 350 degrees.
  • Make a slit lengthwise along each chile and remove seeds. Stuff each chile with beef and cheese mixture until full. Place stuffed chiles into a baking dish and into the oven. Bake for 25-30 minutes or until heated through. Serve with sauce. Garnish with cilantro if desired.