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Grilled Chiles Rellenos Recipe

Grilled Chiles Rellenos Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Grilled Chiles Rellenos

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Reviewed Jul. 11, 2010

"The best vegetarian meal I've had!"

Reviewed Feb. 19, 2010

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

Reviewed Mar. 22, 2009

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

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Wine Pairings

Light-Bodied Red Wine

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