Chaya and Queso Relleno Stuffed Poblano Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted poblano peppers filled with a savory blend of chaya greens and creamy cheese, baked to meld flavors into a delightful vegetarian entrée. This mexican-inspired vegetarian (vegetarian) ready in about 50 minutes pairs large poblano peppers, chaya leaves, chopped, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Roast 4 large poblano peppers directly on the oven rack or under a broiler, turning occasionally until the skins are blistered and blackened, about 10 minutes. Place peppers in a covered bowl to steam for 10 minutes, then peel off skins and carefully slit each pepper lengthwise to remove seeds while keeping them whole.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped white onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent.
  3. Step 3: Add 2 cups chopped chaya leaves to the skillet and cook for another 5 minutes until wilted and tender. Season with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Remove skillet from heat and stir in 4 oz cream cheese, 1 cup crumbled queso fresco, and 2 tbsp chopped fresh cilantro until well combined and creamy.
  5. Step 5: Stuff each peeled poblano pepper with the chaya and cheese mixture, then place them in a baking dish.
  6. Step 6: Sprinkle 1/2 cup shredded Monterey Jack cheese over the stuffed peppers and bake uncovered for 15 minutes until cheese is melted and bubbly.
  7. Step 7: Serve warm as a satisfying vegetarian main or side dish.

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Frequently asked questions

How long does Chaya and Queso Relleno Stuffed Poblano Peppers take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chaya and Queso Relleno Stuffed Poblano Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.

Can I substitute ingredients in Chaya and Queso Relleno Stuffed Poblano Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chaya and Queso Relleno Stuffed Poblano Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chaya and Queso Relleno Stuffed Poblano Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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