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Grilled Chiles Rellenos Recipe
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Grilled Chiles Rellenos Recipe

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Here's a healthy version of one of my favorite Mexican dishes. The grilled peppers go great with Spanish rice, gazpacho or a refreshing salad with jicama and citrus. —Lori Nelson, Austin, Texas
TOTAL TIME: Prep: 45 min. Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 45 min. Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 1 cup (8 ounces) sour cream
  • 2 tablespoons lime juice
  • 1/2 cup minced fresh cilantro, divided
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1 large portobello mushroom cap, finely chopped
  • 1 small yellow summer squash, finely chopped
  • 1 small zucchini, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided
  • 1 cup frozen corn, thawed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large poblano peppers, halved and seeded

Nutritional Facts

2 each: 552 calories, 32g fat (21g saturated fat), 98mg cholesterol, 964mg sodium, 42g carbohydrate (10g sugars, 10g fiber), 23g protein.

Directions

  1. In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving.
  2. In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender.
  3. Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese.
  4. Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Chiles Rellenos in Country Woman March/April 2007, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Grilled Chiles Rellenos

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
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MY REVIEW
mpatterson User ID: 1506301 104509
Reviewed Jul. 11, 2010

"The best vegetarian meal I've had!"

MY REVIEW
nolabell User ID: 3362658 165267
Reviewed Feb. 19, 2010

"Fantastic! Everyone loved this dish and agreed that there are so many variations that would be excellent!"

MY REVIEW
savoyjk User ID: 1363093 95687
Reviewed Mar. 22, 2009

"This recipe does take some time to prep but it is worth it."

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