The Month of Mexican – Quick Chili Rellenos

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.
Quick Chili Rellenos

Last Updated on August 21, 2019

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

Quick Chili Rellenos

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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Mexican
Difficulty: Easy
Newsletter: 2019-05-31
Servings (slide to adjust): 2 servings
Calories: 276kcal

Ingredients

  • 2 Pasilla Chilies, charred and peeled
  • ¼ pound Pepper Jack cheese , sliced
  • ½ cup Jack cheese, grated
  • 1 cup Mashed potatoes
  • ½ cup Green enchilada sauce
  • 1 tablespoon tomato paste
  • ¼ cup Parmesan
Ingredients necessary for the recipe step are in italic.

Instructions

For the Air Fryer

  • Put the chilis in the air fryer at 400 for 20 minutes. Put them in a bowl and cover them either with a shower cap, plastic wrap, or a towel. Let them sit for 20 minutes then remove the charred skin.

For the Conventional Oven

  • Preheat the oven to 350. An eight-inch pan is a perfect size for this.
  • 1/4 pound Pepper Jack cheese
    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.
  • 1/2 cup Green enchilada sauce, 1 tablespoon tomato paste
    Combine the enchilada sauce with the tomato paste and mix it thoroughly. Put a little of the sauce at the bottom of your pan.
  • 1 cup Mashed potatoes, 2 Pasilla Chilies
    Put some of the mashed potatoes on each pepper. Spread it out.
  • Put the cheese on top of the potatoes.
  • Bring up the sides of each pepper and secure them with a toothpick.
  • Put the completed peppers in the pan on top of the sauce.
  • Pour the remaining sauce over the peppers.
  • 1/2 cup Jack cheese, 1/4 cup Parmesan
    Top with the grated cheese.
  • Bake in a 350 oven for about 30 minutes or until all the cheese has melted and slightly browned.
  • If you are using an air fryer, put the casserole directly in the air fryer and set it to 350 for about 20 minutes.
  • Let the casserole sit for a few minutes before serving so the cheese calms down. Serve with sour cream and salsa for garnish.
    Quick Chili Rellenos

Notes

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

Serving: 70gCalories: 276kcalCarbohydrates: 12gProtein: 15gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gCholesterol: 53mgSodium: 815mgFiber: 3gSugar: 4g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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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.

4 Responses to The Month of Mexican – Quick Chili Rellenos

  1. Kelly Anne says:

    I was looking for a good way to use up some leftover mashed potatoes and came across this post. I happened to have everything I needed to make it, and my boyfriend and I just loved it. Thank you and best of luck.

  2. Roberta says:

    What a great thing to be able to have chili in under an hour! That’s really tasty, too. Thanks!

  3. 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.

  4. 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!