Real Recipes From Real Home Cooks ®

chiles rellenos

Recipe by
Francine Lizotte
Surrey South, BC

Loaded with tasty ingredients, this is a healthier version than the regular ones!

yield 8 chiles
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For chiles rellenos

  • 1 1/2 Tbsp
    canola oil
  • 1 c
    white onions, finely chopped
  • 1/2 tsp
    ground himalayan sea salt, or to taste and divided
  • 1 c
    red peppers, finely chopped
  • 1/4 c
    jalapeño peppers, seeded, ribs removed and finely chopped
  • 1 lb
    chorizo, casings removed and chopped into small pieces
  • 3 lg
    cloves garlic, pressed
  • 1 can
    (15 oz.) corn kernels, drained
  • 1 can
    (15 oz.) black beans, drained and rinsed
  • 1/2 Tbsp
    hot sauce such as cholula
  • 1 tsp
    ground cumin
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 3 c
    sharp cheddar cheese (substitute queso cotija or cotija cheese), shredded and divided
  • 4 lg
    poblano peppers, halved, seeded and ribs removed with stems on
  • 3 Tbsp
    panko breadcrumbs, or as needed
  • 2 c
    salsa verde, or as needed
  • 1/2 c
    crema (substitute sour cream), or as needed
  • 1/2 c
    chopped cilantro, for garnish

How To Make chiles rellenos

  • 1
    Preheat oven to 350ºF.
  • 2
    In a large skillet over medium heat, heat oil and add onions. Sprinkle sea salt and sauté for 1 minute. Add red peppers and sauté them for 1 minute before adding jalapeño peppers; sauté for 2 minutes.
  • 3
    Add chorizo and cook for 2 minutes, stirring constantly.
  • 4
    Add pressed garlic and sauté for 1 minute.
  • 5
    Add corn kernels, black beans, hot sauce, ground cumin, ½ teaspoon salt and freshly ground black pepper; stir until nicely blended.
  • 6
    Add 1 cup of cheese and stir to incorporate into the mixture; taste and adjust if necessary. Remove from the heat.
  • 7
    Sitting on a baking sheet lined with foil, fill the prepared poblano peppers with chorizo mixture trying to leave as much liquid as possible behind.
  • 8
    Add Panko breadcrumbs on top (about 1 tsp. per pepper) followed by cheese, covering the entire surface (about ¼ cup per pepper).
  • 9
    Transfer them to the preheated oven and bake for 40 minutes or until the peppers are tender.
  • 10
    Remove from the heat and let them cool off for about 5 minutes.
  • 11
    Spread some Salsa Verde on serving plates.
  • 12
    Place 2 peppers on the sauce, drizzle on some crema and sprinkle with chopped cilantro.
  • 13
    To view this great Mexican dish on YouTube, click on this link >>>