Grilled Chiles Rellenos

Name: Grilled Chiles Rellenos
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1 cup 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 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

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 45 min. Grill: 10 min.

Makes

4 servings

Updated: Oct. 23, 2022

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

Grilled Chiles Rellenos Recipe photo by Taste of Home

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Ingredients

1 cup 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 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.
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.

Nutrition Facts

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

Grilled Chiles Rellenos

Ingredients

Directions

Nutrition Facts

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