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Grilled Chiles Rellenos

 Grilled Chiles Rellenos
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
4 ServingsPrep: 45 min. Grill: 10 min.

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

Directions

  • In a small bowl, combine the sour cream, lime juice and 1/4 cup
  • cilantro. Cover and refrigerate until serving.
  • 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.

2 of 2

Grilled Chiles Rellenos (continued)

Directions (continued)

  • 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.
  • Grill peppers, covered, over indirect medium heat for 10-14 minutes
  • or until tender. Serve with sour cream sauce. Yield: 4 servings.
Nutritional Facts: 1 serving (2 each) equals 552 calories, 32 g fat (21 g saturated fat), 98 mg cholesterol, 964 mg sodium, 42 g carbohydrate, 10 g fiber, 23 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.