Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Chiles With Cheese Recipe
    Lost? Site Map

    Stuffed Chiles With Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Eunjung's Note:

    This recipe was taught in a cooking class by Sonia Novelo, a Chilean woman, in Shanghai.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Roast and peel chiles.
    2. 2
      Cut off tops, de-seed, and split them open.
    3. 3
      Cut cheese into planks and stuff into chiles (not too much – they will melt and spread).
    4. 4
      Place stuffed chiles in a bowl seam side down.
    5. 5
      For sauce –.
    6. 6
      Put a little olive oil in a sauce pan with the onions and fry until fragrant and soft.
    7. 7
      Add tomato paste and chicken stock and salt and pepper to taste.
    8. 8
      Boil for 3-4 minutes.
    9. 9
      Pour over top of chiles.
    10. 10
      Drizzle cream on top now - optional (I don’t do this).
    11. 11
      put into oven at 350° F for 20-30 minutes until cheese is melted.

    Ratings & Reviews:

    • on April 22, 2012


      uh oh. they are gone & everybody is wondering why I didn't make more. This has a lot of sauce for 6 little peppers. I roasted my chiles on the gas stovetop. They are MILD. If you like a little heat, try poblanos. I couldn't find gouda so I used monterey jack. I wish I had used pepperjack. I did use the cream on top & liked it very much. It just added a bit of richness. I also tried not to cut a slit down the side - I cut off the tops & dug out the seeds with my fingers with 90% success rate. ;) I used a toothpick to hold together the 1 that split open so the cheese wouldn't spill out everywhere. DELICIOUS. And like any good appetizer, made me hungrier. I am thinking about grilling the peppers next time. I peeled them fairly easily under running water then dried them with paper towels. YUM! Made for PAC Spring '12.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Chiles With Cheese

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 51.8
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 1.1 mg
    Sodium 208.1 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 1.6 g
    Sugars 5.7 g
    Protein 2.8 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes