Cheese-Stuffed Chiles

READY IN: 25mins
Recipe by Rachel Potachel

Adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta.

Top Review by mama smurf

DH and I really enjoyed this recipe. Definately going into my Mexican cookbook. Made as written only cutting the recipe in half. Served with recipe#300679#300679, recipe#512668#512668, Spanish rice and homemade salsa. Wonderful meal. Thank you. Made for Spring PAC 2014.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a large skillet, saute the onion, garlic, jalapeños, and tomato in butter until onions are soft.
  3. Add the milk and salt and stir.
  4. Heat until the milk is scalded.
  5. Turn heat to low, and add cheese slowly, stirring until melted.
  6. Make a slit along one side of each Anaheim chile and stuff it with 4 Tablespoons of the cheese mixture.
  7. Warm in the oven.
  8. Divide into 6 portions and serve.

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