Stuffed Green Chili's Recipe

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Stuffed Green Chili's

Martha Robbins


I love chili rellenos but needed to eat a little healthier and less fried food.. if you like lots of flavor you will love this... just beware that sometimes your peppers might be hotter than you realize.

pinch tips: Parchment Paper Vs Wax Paper





45 Min


20 Min




6 large
big jim green chili's
6 large
ears of corn, cut off the cob
2 Tbsp
canola oil
1 medium
onion, diced
1 small
fresh jalopeno pepper, seeded and diced
2 large
garlic cloves, minced
1 can(s)
15oz diced fire roastd tomatoes, drained well
1 1/2 tsp
1/2 tsp
mexican oregano
1/2 tsp
kosher salt
1/4 tsp
fresh ground black pepper
2 Tbsp
fresh lime juice
1 - 1 1/2 c
monterey jack cheese, shredded

Directions Step-By-Step

On a grill or under a broiler, char the green peppers til bubbled all over then put in a large bowl and cover with plastic, let them steam for a few minutes til the skins come off easily. Peel them and then slit one side and scoop out the seeds. Set aside.
Heat the oil in a large skillet over high heat. When the oil starts to ripple add the corn, onion and jalopeno. Toss til veggies start to char on the edges (about 4-5 minutes). Reduce the heat to med and then add the garlic, tomatoes, and dry seasonings. Cook 2 more minutes then turn off the heat and sprinkle lime juice over the veggies.
Place the green chili's in a baking dish and stuff each with as much veggie mix as they will hold. (mound whatever is left on top) Top each pepper with about 1/4 cup each of the cheese.
Place under broiler til cheese is melted and slightly charred. Serve with your favorite rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy