This Stuffed Chile Rellenos Cornbread takes two beloved comfort foods and folds them into one irresistibly cheesy skillet bake. A golden, tender cornbread crust surrounds layers of roasted green chiles, seasoned beef, and gooey melted cheese, creating a dish that’s savory, slightly sweet, wonderfully hearty, and packed with Southwestern flavor.
The magic happens when the cornbread batter bakes around the filling. The edges become beautifully golden while the center stays soft and moist, with pockets of creamy cheese and tender chile tucked throughout. Every slice delivers that unmistakable chile relleno combination of roasted pepper, rich filling, and melted cheese, but in an easy casserole-style format.
A skillet is perfect for this recipe because it gives the cornbread a beautifully browned exterior while keeping the inside tender. The green chiles bring a mild roasted heat, while the seasoned beef adds savory depth. A generous layer of cheese melts between the layers, creating the gooey center that makes this dish so satisfying.
Serve it hot as a complete weeknight meal, alongside beans and rice, or as a hearty side for a larger Mexican-inspired spread. It’s rustic, comforting, and especially delicious when served straight from the skillet while the cheese is still warm and melty.
Servings: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Beef Filling
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 cup diced roasted green chiles
- ½ cup diced red bell pepper
For the Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ⅓ cup melted butter
- 1 tbsp honey
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded sharp Cheddar cheese
For the Filling and Topping
- 1½ cups shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup roasted whole or sliced poblano peppers
- ½ cup diced roasted green chiles
- 2 tbsp chopped fresh cilantro
Optional Toppings
- Sour cream
- Mexican crema
- Sliced green onions
- Fresh cilantro
- Pickled jalapeños
- Pico de gallo
- Sliced avocado
