Contessa Paella Chili Rellenos

4 servings


  • 1 package Contessa Paella

  • 4 large poblano chilies, roasted and peeled

  • 1/4 cup bread crumbs, seasoned

  • 6 ounces ranchero or monterey jack cheese, crumbled

  • 1/2 cup roasted red peppers, cut into strips

  • Cilantro

  • Chipotle mayonnaise


  • Pre-heat oven to 400° F.

  • Grill or broil chilis until all skin is blackened, then peel.

  • Cut a slit on top of each chili and remove seeded core. Leave the stems.

  • In a large baking dish coated with cooking spray arrange chilis to fit dish.

  • Prepare Contessa Paella per instructions on package.

  • Add bread crumbs and 1/4 cup cheese, then stir.

  • Spoon mixture into each chili. Top with remaining cheese.

  • Cover baking dish with foil. Bake for 10 minutes.

  • Remove foil and continue to cook for 5 minutes.

  • Garnish with red peppers, cilantro, and chipotle mayonnaise.