There’s something magical about combining the bold flavors of chiles rellenos with the comforting, crumbly texture of cornbread. This fusion dish brings the best of both worlds, blending smoky roasted peppers, gooey cheese, and a hint of spice into every bite. It’s a fresh twist on a classic that’s perfect for family dinners, potlucks, or whenever we’re craving something hearty and flavorful.
Chiles rellenos, a beloved Mexican dish, traditionally features stuffed peppers fried to perfection. By incorporating those flavors into cornbread, we’ve created a recipe that’s both easy to make and irresistibly delicious. It’s a dish that feels familiar yet exciting, with layers of taste and texture that keep us coming back for more.
Chiles Rellenos Cornbread Recipe
Creating this Chiles Rellenos Cornbread ensures a flavorful fusion of rich Mexican-inspired flavors with the warmth and heartiness of cornbread. Follow these easy-to-execute steps for a dish that’s both indulgent and packed with character.
Ingredients:
- 3 large poblano peppers, roasted, peeled, and seeded
- 1 cup shredded Monterey Jack cheese or cheddar cheese
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 tablespoon honey
- 1 cup frozen corn kernels, thawed
- 1/2 cup diced green chiles (canned or fresh-roasted)
Instructions:
- Prepare the Peppers
- Roast the poblano peppers over an open flame or under the broiler, turning until all sides are charred.
- Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Peel off the skins, remove the seeds, and dice two peppers, leaving one whole. Set aside.
- Make the Cornbread Batter
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cumin, smoked paprika, and garlic powder until combined.
- In a separate bowl, beat the eggs, then mix in the buttermilk, melted butter, and honey. Stir wet ingredients into the dry ingredients until just combined.
- Fold in the thawed corn kernels, diced chiles, and diced poblano peppers.
- Assemble the Cornbread
- Preheat the oven to 375°F and generously grease a 9-inch cast-iron skillet or baking dish.
- Pour half the cornbread batter into the prepared skillet, spreading it out evenly.
- Sprinkle half the Monterey Jack cheese across the center. Lay the whole roasted poblano pepper on top, and cover with the remaining batter.
- Scatter the remaining cheese across the surface of the batter.
- Bake the Dish
- Place the skillet in the oven and bake for about 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing for best results.
Baking Tips:
- For extra heat, substitute jalapeños for green chiles.
- Serve with sour cream, avocado slices, or a drizzle of your favorite creamy salsa for added flavor.
Nutritional Breakdown:
Here is an approximate nutritional breakdown per slice (for a 9-slice serving):
| Nutrient | Amount per slice |
|---|---|
| Calories | 260 |
| Protein | 6g |
| Carbohydrates | 30g |
| Fat | 12g |
| Sodium | 320mg |
This Chiles Rellenos Cornbread is a crowd-pleaser that brings together smoky, cheesy, and hearty goodness with every single bite! Enjoy its layered flavors and soft texture.
Ingredients
To create our Chiles Rellenos Cornbread, we need fresh, flavorful ingredients that seamlessly blend to deliver the signature smoky, spicy, cheesy essence of this dish. Below are the essentials broken down by each component:
For The Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup milk (whole works best)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- 1 cup fresh or canned corn kernels, drained
For The Filling
- 3 large poblano peppers, roasted, peeled, and seeds removed
- 1 1/2 cups Monterey Jack cheese, grated (or substitute with cheddar for extra sharpness)
- 1/4 teaspoon smoked paprika (optional for extra smoky flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Optional Garnishes
- Fresh cilantro, chopped
- Crumbled queso fresco or cotija cheese
- Hot sauce of your choice
- Sour cream, for adding a cooling element
Tools You Will Need
Preparing our Chiles Rellenos Cornbread is a delightful experience, and having the right tools on hand ensures a smooth cooking process. Below is a list of essential tools and their uses for this recipe:
Essential Tools List
- Mixing Bowls (2 large): For combining the cornbread batter and mixing filling ingredients.
- Whisk: To blend the wet ingredients and create a smooth batter.
- Spatula: For folding ingredients gently and scraping bowl sides efficiently.
- Cutting Board: To safely slice and prepare the poblano peppers and garnishes.
- Chef’s Knife: For chopping and dicing the peppers and optional toppings like cilantro.
- Baking Dish or Cast-Iron Skillet (9×13 inches): Perfect for baking the cornbread to achieve an even, golden crust.
- Measuring Cups and Spoons: To ensure accurate measurements of dry and wet ingredients.
- Box Grater: For shredding Monterey Jack or cheddar cheese.
- Aluminum Foil: Useful for covering the dish to prevent over-browning or for easy cleanup.
- Kitchen Tongs: To handle hot roasted poblano peppers safely.
- Roasting Tray or Open Flame: For roasting and charring the poblano peppers.
- Heatproof Gloves or Oven Mitts: Necessary for safely handling hot bakeware or peppers.
- Toothpicks: Handy to test if the cornbread is baked through.
Tool Breakdown
| Tool Name | Purpose |
|---|---|
| Mixing Bowls | Combine batter and filling smoothly. |
| Baking Dish or Skillet | Bake cornbread for even cooking. |
| Whisk & Spatula | Blend wet ingredients; fold dry ones without overmixing. |
| Measuring Utensils | Ensure precise ingredient ratios for flavor and texture consistency. |
| Chef’s Knife & Cutting Board | Chop roasted peppers and garnishes. |
| Box Grater | Shred cheese for the gooey filling. |
| Roasting Tray / Open Flame | Roast peppers for the distinct smoky flavor. |
| Toothpicks | Check doneness of the baked cornbread layer. |
Pro Tip:
Using a cast-iron skillet for baking gives the cornbread a crisp and golden edge, adding depth to the texture. If you don’t own a cast-iron skillet, a standard glass or metal baking dish works beautifully.
Directions
Let’s dive into the step-by-step process for making our rich and flavorful Chiles Rellenos Cornbread. Each step is designed to ensure the perfect blend of textures and bold flavors.
Prep
- Roast the poblano peppers: Preheat your oven’s broiler or use an open flame to char 4 medium-sized poblano peppers. Rotate them with tongs until the skin is blackened on all sides.
- Place the peppers in a bowl and cover tightly with aluminum foil. This helps steam the peppers, making the skin easier to remove. Let them sit for 10 minutes.
- Peel off the charred skin using your hands or a paper towel. Cut a slit down the side of each pepper and carefully remove the seeds and membranes. Set the peppers aside.
Make The Filling
- In a bowl, combine 1 cup of grated Monterey Jack or cheddar cheese, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground cumin. This mixture will create a smoky and cheesy filling.
- Stuff each roasted poblano pepper with the cheese mixture. Use toothpicks to secure the peppers if necessary to keep the filling in place.
Prepare The Cornbread Batter
- In a large mixing bowl, whisk together the dry ingredients: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 cup sugar, and 1/2 teaspoon salt.
- In a separate bowl, whisk the wet ingredients: 1 cup milk, 1/4 cup melted butter, and 2 large eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing for a fluffier cornbread.
- Fold in 1 cup of corn kernels for added texture and sweetness.
Assemble The Cornbread
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a 10-inch cast-iron skillet.
- Pour half of the cornbread batter into the prepared dish, creating an even layer.
- Carefully place the stuffed poblanos over the batter, spacing them evenly.
- Gently pour the remaining batter over the peppers, ensuring they are mostly covered while leaving the tops slightly peeking through for presentation.
Bake
- Place the dish in the oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool for about 10 minutes before slicing to allow the layers to set.
- Garnish with optional toppings like fresh cilantro, crumbled queso fresco, sour cream, or a splash of hot sauce for added flavor and flair.
| Bake Time | Temperature | Result |
|---|---|---|
| 30-35 minutes | 375°F (190°C) | Golden brown, crisp edges |
Serving Suggestions
When it comes to serving Chiles Rellenos Cornbread, the possibilities are both enticing and versatile. This dish shines as the star of the table or pairs seamlessly with complementary sides. Let’s explore some serving ideas to elevate your experience.
Main Dish Serving Ideas
- Top each slice with a dollop of sour cream and a sprinkle of fresh cilantro. The cool creaminess and herbal notes balance the smoky and cheesy flavors perfectly.
- Serve it alongside a vibrant Mexican-style salad featuring crisp romaine lettuce, cherry tomatoes, avocado slices, red onions, and a lime-cilantro vinaigrette.
- Drizzle the warm cornbread with a bold chipotle crema for a spicy kick that complements the roasted poblanos and cheese filling.
- Pair it with a hearty bowl of black bean soup or spicy chicken tortilla soup to create a satisfying and flavorful meal.
Side Dish & Party Plate
- Slice the cornbread into small squares for a party-friendly appetizer. Add a toothpick to each bite, and serve with a side of fresh salsa or guacamole for dipping.
- Offer a platter with fresh queso fresco, lime wedges, and a mild pico de gallo as garnish accompaniments.
- Include this dish in your brunch spread. Pair it with scrambled eggs, crispy bacon, and a fruit salad for a unique twist on breakfast-for-dinner vibes.
Optional Topping Bar
Create an interactive experience by setting up a topping bar with these options:
| Topping | Flavor Enhancements |
|---|---|
| Crumbled cotija or queso fresco | Adds a tangy and salty contrast to the smoky cornbread. |
| Homemade guacamole | Creamy texture and fresh taste to balance crispy edges. |
| Sliced jalapeños | Extra heat for spice lovers and a crunchy texture. |
| Hot sauce (mild or fiery) | Customizable heat levels to suit every palate. |
| Fresh diced tomatoes or onions | A burst of freshness and added crunch. |
As a Side for Entrees
- This dish also works beautifully as a side dish for grilled proteins. Consider pairing it with:
- Grilled steak or carne asada, which echoes the smoky and charred notes of the roasted peppers.
- Juicy, citrus-marinated chicken thighs for a zesty and savory combination.
- Spiced shrimp or fish tacos to complement the Mexican-inspired flavors.
Beverage Pairings
To round out your meal, serve with beverages that complement the bold profile of Chiles Rellenos Cornbread:
- A chilled margarita or zesty paloma cocktail highlights the spice and richness.
- Pair with a light cerveza (Mexican beer) or an IPA for a crisp, refreshing kick.
- Non-alcoholic options such as agua fresca (try watermelon, lime, or tamarind) or iced hibiscus tea work beautifully to balance the flavors.
No matter how you choose to serve Chiles Rellenos Cornbread, the flavors are guaranteed to shine and make your meal unforgettable.
Make-Ahead And Storage Tips
When it comes to Chiles Rellenos Cornbread, planning ahead and proper storage can save time and ensure the dish tastes just as delicious later. Whether we’re preparing it for a family meal or a potluck, these tips will help keep everything fresh and flavorful.
Make-Ahead Instructions
- Preparing Components in Advance:
Roast the poblano peppers up to 2 days ahead. Once roasted, let them cool, peel off the skin, remove the seeds, and store them in an airtight container in the fridge. Similarly, we can grate the cheese and pre-measure the dry ingredients for the cornbread batter beforehand.
- Assembling Ahead of Time:
Fully prepare the cornbread batter and layer it with the roasted peppers and cheese in a baking dish or skillet. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. This allows us to bake it fresh the next day without extra prep.
- Baking and Reheating:
If we bake the dish earlier, let it cool completely before storing. Reheat in a 350°F oven for 10-15 minutes to restore its texture and warmth.
Storage Guidelines
Proper storage is key to maintaining the smoky, cheesy, and hearty flavors of this dish. Here’s how to store it:
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container or tightly wrapped baking dish in the fridge. |
| Freezing | Up to 3 months | Wrap individual portions or the entire dish with plastic wrap and foil before freezing. |
| Reheating from Frozen | 20-25 minutes | Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through. |
Best Practices for Freshness
- Always allow the dish to cool completely before refrigerating or freezing to prevent sogginess.
- For reheating, cover with foil to retain moisture, then remove the foil for the last few minutes for a crisp top.
- Label containers with the preparation date to keep track of freshness.
By following these make-ahead and storage suggestions, we can enjoy Chiles Rellenos Cornbread anytime without compromising its bold flavors and perfect textures.
Conclusion
Chiles Rellenos Cornbread brings together bold flavors and comforting textures in a way that’s both satisfying and unforgettable. Whether you’re hosting a gathering or preparing a cozy family meal, this dish is versatile enough to suit any occasion.
With its smoky peppers, cheesy filling, and golden cornbread base, every bite is a delightful combination of taste and texture. Pair it with your favorite toppings or side dishes, and you’ve got a recipe that’s sure to leave everyone asking for seconds.
Frequently Asked Questions
What is Chiles Rellenos Cornbread?
Chiles Rellenos Cornbread is a fusion dish that combines roasted poblano peppers, gooey cheese, and cornbread batter. It offers a smoky, cheesy, and comforting twist on the classic Mexican dish, making it perfect for family meals, parties, or potlucks.
What ingredients are needed for Chiles Rellenos Cornbread?
Key ingredients include roasted poblano peppers, cheese (Monterey Jack or cheddar), yellow cornmeal, all-purpose flour, milk, butter, eggs, and spices like smoked paprika and cumin. Optional garnishes include sour cream, fresh cilantro, and crumbled queso fresco or cotija cheese.
Can I use a baking dish instead of a cast-iron skillet?
Yes, you can use a standard baking dish if you don’t have a cast-iron skillet. However, using a cast-iron skillet helps achieve a crisp, golden edge for the cornbread.
How long should I bake Chiles Rellenos Cornbread?
Bake the dish at 375°F (190°C) for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the cornbread comes out clean.
Can this dish be made ahead of time?
Yes, you can prepare it in advance! Roast the peppers, assemble the dish, and refrigerate for up to 24 hours before baking. This ensures maximum freshness and convenience.
How should I store leftovers?
Refrigerate leftover Chiles Rellenos Cornbread in an airtight container for up to 3 days. You can also freeze it for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
What can I serve with Chiles Rellenos Cornbread?
Serve it with sour cream, fresh cilantro, or hot sauce. It pairs well with a Mexican-style salad, soups, or guacamole for dipping. For beverages, try margaritas, light beers, or refreshing non-alcoholic drinks.
Can I make this dish vegetarian-friendly?
Yes, the dish is already vegetarian-friendly as it doesn’t contain meat. Simply ensure all your ingredients, such as cheese, align with your dietary preferences.
Can I substitute cheddar cheese for Monterey Jack?
Yes, cheddar cheese is a great alternative to Monterey Jack. It provides a similar gooey texture and complements the smoky roasted peppers and cornbread perfectly.
Why is roasting poblano peppers important?
Roasting poblano peppers enhances their flavor, giving them a smoky, slightly sweet taste that pairs wonderfully with the cheese and cornbread. It also softens the peppers for easy stuffing.