The Month of Mexican – Quick Chili Rellenos

Quick Chili Rellenos

I made these Quick Chili Rellenos one day when I had a leftover chili from Elena’s Green and Armenian restaurant, and leftover mashed potatoes. This comes together very quickly and you can add meat or fish if you want.  It’s a great recipe for a weeknight.  Of course, expand it to fit your family.

So, you may be asking about why mashed potatoes.  Remember, potatoes started in the Americas and were part of the Columbian Exchange along with peppers and tomatoes. You can read more about the Columbian exchange to find out what other plants and animals were part of the interchange.

Let’s Make Quick Chili Rellenos

These also heat up very nicely in the microwave if you have leftovers. You can also put them in a freezer container and freeze them, covered. Reheat them in the microwave for about 5 minutes.

Mis En Place

Quick Chili Rellenos
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
This is a great way to use up leftover mashed potatoes. In case you are thinking that this does not seem like a Hispanic dish, remember that the potato plant originated in South America, and was taken back to Europe by Conquistadors.
  • 2 Pasilla Chilies charred and peeled
  • 1/4 pound Pepper Jack cheese sliced
  • 1/2 cup Jack cheese grated
  • 1 cup Mashed potatoes
  • 1/2 cup Green enchilada sauce
  • 1 tablespoon tomato paste
  • 1/4 cup Parmesan
  1. Preheat the oven to 350. An eight-inch pan is a perfect size for this.
  2. For the cheese, you will need eight slices of cheese. You can use regular Jack cheese or Pepper Jack. I used Pepper Jack in these.
  3. The Month of Mexican - Quick Chili Rellenos
  4. Combine the enchilada sauce with the tomato paste and mix it thoroughly. Put a little of the sauce at the bottom of your pan.
  5. Put some of the mashed potatoes on each pepper. Spread it out.
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  7. Put the cheese on top of the potatoes.
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  9. Bring up the sides of each pepper and secure them with a toothpick.
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  11. Put the completed peppers in the pan on top of the sauce.
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  13. Pour the remaining sauce over the peppers.
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  15. Top with the grated cheese.
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  17. Bake in a 350 oven for about 30 minutes or until all the cheese has melted and slightly browned.
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  19. Let the casserole sit for a few minutes before serving so the cheese calms down. Serve with sour cream and salsa for garnish.
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If you don't like spicy, you can use only Jack cheese, or use a rather large, heart-shaped bell pepper instead of the Pasilla.
Nutrition Information
Serving size: 1 chili Calories: 276 Fat: 18 g Saturated fat: 11 g Unsaturated fat: 1 g Carbohydrates: 12 g Sugar: 4 g Sodium: 815 mg Fiber: 3 g Protein: 15 g Cholesterol: 53 mg

The Month of Mexican - Quick Chili Rellenos

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

2 Responses to The Month of Mexican – Quick Chili Rellenos

  1. Kelly Anne says:

    I don’t like hot, spicy food, but my husband does. I made these for him, and he made me try it. They were really good, but still too spicy for me. I’ll make them with cheddar or plain Monterey Jack next time so I can enjoy them, too. They are definitely in my rotation now.

  2. Hermine says:

    I’m gone to tell my little brother, that he should also try these. They were super easy to make and I just happened to have some leftover mashed potatoes to make them. Lovely!

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