Mexican Chili Relleno Balls

why make this recipe

Mexican Chili Relleno Balls are a fun and tasty twist on a classic dish. They’re perfect for parties, game days, or a special family dinner. This easy recipe combines roasted poblano peppers, creamy cheese, and hearty mashed potatoes, all baked to golden perfection. Plus, they’re a great way to use up leftover mashed potatoes or rice!

how to make Mexican Chili Relleno Balls

Ingredients:

• 4 poblano peppers
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 2 cups mashed potatoes (or cooked rice)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Roast the poblano peppers until the skin is charred, then peel and remove the seeds.
3. In a bowl, mix the shredded cheese and mashed potatoes (or rice) together.
4. Stuff each poblano pepper with the cheese and potato mixture.
5. Bake for about 20 minutes until golden and crispy.
6. Serve hot with your favorite dipping sauce.

how to serve Mexican Chili Relleno Balls

Serve your Mexican Chili Relleno Balls hot out of the oven. They are great on their own or with a side of sour cream, salsa, or guacamole. You can also serve them with a fresh salad or some warm tortillas for a complete meal.

how to store Mexican Chili Relleno Balls

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10 minutes to make them crispy again.

tips to make Mexican Chili Relleno Balls

• Make sure to roast the peppers well; this adds a nice smoky flavor.
• Don’t rush the peeling process. A good char makes it easy to remove the skin.
• Experiment with different cheeses for unique flavors.
• Add spices or herbs to the cheese mixture for an extra kick!

variation

For a spicier version, try adding jalapeños or serrano peppers to the cheese and potato mixture. You can also replace the cheese with a vegan alternative if you prefer a dairy-free option.

FAQs

Can I use other types of peppers?
Yes, you can use bell peppers or anaheim peppers if you cannot find poblano peppers.

Can I make these ahead of time?
Absolutely! You can stuff the peppers a day in advance and bake them just before serving.

What can I serve these with?
These chili relleno balls go well with salsa, sour cream, guacamole, or even a fresh side salad for a complete meal.

Mexican Chili Relleno Balls

Mexican Chili Relleno Balls are a tasty twist on a classic dish, featuring roasted poblano peppers, creamy cheese, and hearty mashed potatoes, all baked until golden. Perfect for parties or a family dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces poblano peppers Roasted and peeled
• 1 cup shredded cheese (cheddar or Monterey Jack) Use your preferred cheese
• 2 cups mashed potatoes (or cooked rice) Leftover mashed potatoes work great

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Roast the poblano peppers until the skin is charred, then peel and remove the seeds.
3. In a bowl, mix the shredded cheese and mashed potatoes (or rice) together.
4. Stuff each poblano pepper with the cheese and potato mixture.
5. Bake for about 20 minutes until golden and crispy.

Serving

1. Serve hot with your favorite dipping sauce, such as sour cream, salsa, or guacamole.

Notes

Make sure to roast the peppers well for a nice smoky flavor. Don’t rush the peeling process for easier skin removal. Experiment with different cheeses or add spices for unique flavors.