Skillet Chiles Rellenos with Queso Fresco

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Poblano peppers stuffed with a blend of seasoned ground beef and crumbled queso fresco, pan-fried to a golden finish and topped with a fresh tomato sauce. This mexican-inspired beef ready in about 55 minutes pairs large poblano peppers, ground beef, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 4 large poblano peppers
• 1 lb ground beef
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 cup crumbled queso fresco
• 14 oz canned diced tomatoes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Char 4 large poblano peppers over an open flame or under the broiler until skins are blackened and blistered, about 5 minutes per side. Place them in a bowl covered with plastic wrap for 10 minutes to steam, then peel off skins carefully and slit a lengthwise opening to remove seeds.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground beef, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 6-8 minutes, breaking up meat, until browned and cooked through.
4. Step 4: Remove skillet from heat and stir in 1 cup crumbled queso fresco and 1/4 cup chopped fresh cilantro, mixing until cheese is evenly distributed.
5. Step 5: Stuff each peeled poblano pepper with the beef and queso fresco mixture, pressing gently to fill.
6. Step 6: In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add 14 oz canned diced tomatoes and simmer for 8 minutes until slightly thickened.
7. Step 7: Place stuffed peppers in the skillet with tomato sauce, spoon some sauce over tops, cover and cook over low heat for 5 minutes to meld flavors before serving.