Chile Rellenos with Salsa Verde Cream Sauce Recipe -
Chile Rellenos with Salsa Verde Cream Sauce Recipe
  • READY IN hrs

Chile Rellenos with Salsa Verde Cream Sauce

Recipe by  

"Poblano chile peppers are stuffed with a mixture of beef, onion, garlic, olives, raisins, and almonds for a tasty variation on a classic dish."

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Ingredients Edit and Save

Original recipe makes 6 stuffed peppers Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 25 mins

    2 hrs 45 mins


  1. Place the meat in a large saucepan or stockpot. Add enough water to cover and stir in beef bouillon granules. Bring the water to a boil. Reduce heat, cover and simmer for 2 hours or until meat is tender.
  2. Meanwhile, cut each pepper in half length wise. Remove the seeds and membranes from the peppers. In a saucepan, cook peppers in boiling water until crisp-tender, about 5 minutes, drain well and set aside.
  3. Remove cooked meat from the pan and chop into small pieces and set aside. Discard the bouillon mixture from the pan and dry the interior. Add the oil to the same pan and heat over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the HERDEZ® Salsa Casera and simmer for 3-5 minutes. Return the meat to the skillet. Stir in the olives, raisins and almonds. Season the meat mixture to taste with salt. Spoon the meat filling into each of the pepper halves and place the peppers on a lightly oiled baking pan.
  4. Bake at 400 degrees F for 10-15 minutes or until warmed through. Meanwhile, in a blender or food processor, combine the HERDEZ® Salsa Verde and sour cream. Drizzle the sauce over the prepared peppers and serve.
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Reviews More Reviews

Oct 09, 2011

Tastes great, but not your traditional chile relleno. My husband's Mexican, so we just bill this one as "stuffed peppers" in our house. But very tasty!

May 31, 2011

Easy and very delic!!


7 Ratings

Oct 21, 2011

I made this for my husband and then my daughter when I visited. They all loved this and have asked me to keep making it.

Aug 19, 2014

I agree this should be called "Stuffed Chiles" because it's not a traditional relleno. That said, it's super yummy and a great way to eat a relatively cheap cut of meat. My husband raved about it and said he'd definitely rate it 5 stars and sent the recipe to his parents.


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 1255 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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