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Stuffed Chiles With Cheese: A Taste of Shanghai Meets Chilean Comfort

I’ll never forget the aroma that filled the small Shanghai kitchen, a fragrant blend of roasted peppers and melting cheese, a far cry from the usual scents of soy sauce and ginger. It was in that very kitchen that I first encountered Sonia Novelo, a spirited Chilean woman, who shared her family’s recipe for stuffed chiles. The warmth of the dish, both in flavor and Sonia’s generous spirit, instantly transported me to a sun-drenched South American patio, a memory I cherish every time I recreate these comforting chiles. It’s a dish that transcends cultures, a testament to the universal appeal of simple, delicious food.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Yield: 6 stuffed chiles
Dietary Type: Vegetarian

Ingredients

6 green Anaheim chilies
Gouda cheese (the soft kind)
4 ounces tomato paste
1 small onion, cut into slices
8 ounces chicken stock
Salt and pepper to taste
Cream (optional) or sour cream (optional)
Olive oil

Equipment Needed

Baking dish
Small saucepan
Tongs
Knife

Instructions

Begin by preparing the Anaheim chilies. First, roast them. You can do this directly over a gas flame, on a grill, or under a broiler, turning them frequently until the skins are blackened and blistered all over.
Once the chilies are roasted, place them in a bowl and cover with plastic wrap or a damp towel. This allows them to steam, which makes peeling the skins much easier. Let them sit for about 10-15 minutes.
After steaming, gently peel the skins off the chilies using your fingers or a small knife. Be careful not to tear the flesh of the chilies.
Once peeled, carefully cut off the tops of each chili, leaving the rest of the pepper intact. Then, de-seed the chilies, making sure to remove all the seeds and membranes. This will help reduce the heat. Use a small knife or your fingers to carefully scrape out the insides.
Now, split the chilies open lengthwise, creating a pocket for the cheese filling.
Prepare the Gouda cheese. Cut it into planks that will fit comfortably inside the chilies.
Stuff each chili with the Gouda cheese. Don’t overstuff them, as the cheese will melt and expand during baking. Aim for a generous filling without stretching the chilies too much.
Place the stuffed chilies in a baking dish, seam side down. This will help prevent the cheese from leaking out during baking.
Now, let’s make the sauce. Pour a little olive oil into a small saucepan and place it over medium heat.
Add the sliced onion to the saucepan and fry until fragrant and soft, about 5-7 minutes. Stir occasionally to prevent burning.
Stir in the tomato paste and cook for another minute, allowing the paste to caramelize slightly, which will deepen the flavor of the sauce.
Pour in the chicken stock and season with salt and pepper to taste.
Bring the sauce to a boil, then reduce the heat and simmer for 3-4 minutes, allowing the flavors to meld together.
Pour the sauce evenly over the stuffed chilies in the baking dish.
If desired, drizzle cream or sour cream on top of the chilies. This step is optional, but it adds richness and a tangy flavor to the dish. I usually skip this, but sometimes a dollop of sour cream on the side is a nice addition.
Place the baking dish in a preheated oven at 350°F (175°C) and bake for 20-30 minutes, or until the cheese is melted and bubbly and the chilies are heated through. Keep an eye on them – you want the cheese melted and slightly browned, but you don’t want to burn the chilies.
Remove the baking dish from the oven and let it cool slightly before serving.

Expert Tips & Tricks

To easily peel the roasted chilies, place them in a paper bag instead of a bowl. Close the bag tightly and let them steam for about 10 minutes. The skins will loosen and peel off easily.
If you’re sensitive to heat, remove the seeds and membranes from the chilies very thoroughly. You can also soak the peeled chilies in milk for about 30 minutes to further reduce their heat.
For a richer sauce, add a pinch of sugar to balance the acidity of the tomato paste.
Don’t have Gouda cheese? Monterey Jack, Oaxaca, or even a mild cheddar can be substituted. Just be sure to use a cheese that melts well.
If your cheese starts to brown too quickly in the oven, tent the baking dish with foil.

Serving & Storage Suggestions

Serve these stuffed chiles hot, straight from the oven. They make a wonderful appetizer or a light main course. They pair perfectly with a side of rice, a simple salad, or warm tortillas.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, either microwave them for a minute or two, or re-bake them in a preheated oven at 350°F (175°C) until heated through. They can also be frozen for up to a month. Be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	35mg	12%
Sodium	350mg	15%
Carbohydrates	15g	5%
Fiber	3g	12%
Sugar	7g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a spicier version, use poblano peppers instead of Anaheim. Or add a pinch of cayenne pepper to the tomato sauce.
To make this dish vegan, use a plant-based cheese alternative and vegetable broth instead of chicken stock.
Add some cooked ground beef, shredded chicken, or black beans to the cheese filling for a heartier meal.
Roast some corn kernels and add them to the sauce for added sweetness and texture.
Top with fresh cilantro, chopped tomatoes, or a dollop of guacamole for extra flavor and presentation.

FAQs (Frequently Asked Questions)

Q: Can I prepare the stuffed chiles ahead of time?

A: Yes, you can stuff the chiles and prepare the sauce ahead of time. Store them separately in the refrigerator and then assemble and bake just before serving.

Q: How do I prevent the cheese from leaking out while baking?

A: Make sure to place the stuffed chiles seam side down in the baking dish. Also, don’t overstuff them with cheese.

Q: Can I use a different type of cheese?

A: Absolutely! Monterey Jack, Oaxaca, mozzarella, or even a blend of cheeses will work well. Choose a cheese that melts easily.

Q: How do I control the spiciness of the chilies?

A: Remove all the seeds and membranes from the chilies. You can also soak them in milk for a milder flavor.

Q: Can I freeze the stuffed chiles?

A: Yes, you can freeze them after baking. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw completely before reheating.

Final Thoughts

These stuffed chiles with cheese are more than just a recipe; they’re a culinary memory, a blend of cultures, and a comforting embrace on a plate. Whether you’re a seasoned chef or a novice cook, I encourage you to try this simple yet satisfying dish. Don’t be afraid to experiment with different cheeses, sauces, or toppings to make it your own. And please, share your creations and feedback with me. Enjoy this little piece of Shanghai-meets-Chile, and happy cooking! They pair wonderfully with a crisp Sauvignon Blanc, by the way.

Stuffed Chiles With Cheese Recipe