Grilled Chile Rellenos Recipe - Allrecipes.com
Grilled Chile Rellenos Recipe
  • READY IN 35 mins

Grilled Chile Rellenos

Recipe by  

"A loose interpretation of the wonderful Mexican dish, vegetarian and non-greasy but very savory. Totally lacking in heat for families, but drop a chipotle or two into the sauce if you're cooking for masochists."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. Do not peel. Set aside to cool.
  2. Place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. Cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. Uncover, and stir. Set aside to cool slightly while you start the sauce.
  3. In a blender or food processor, combine the tomatoes and peanut butter. Process until smooth, then pour into a saucepan. Stir in the garlic, cumin and oregano. Warm over low heat, and cover with a lid to avoid spattering. Cook for about 15 minutes to blend the flavors together.
  4. Preheat a grill for medium-high heat. Mix the cheese into the potatoes and onions. Slit the peppers down one side, and fill with the potato mixture. I like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. Brush the peppers with olive oil.
  5. Grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. Cut in half to serve, and spoon the sauce over them.
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Reviews More Reviews

Jun 03, 2005

I havne't tries this actual recipe yet, but I thought I'd inject a warning! It says this isn't hot without adding more peppers, but my experience with poblanos is that sometimes they are very mild, and sometimes I've had them and I can't eat them because they are so hot! So, be careful! Also, removing the seeds and membranes reduces the heat. But, as I said, these peppers are unpredictable!

 
May 07, 2006

Easy to put together and the sauce was absolutely excellent. Overall, it was good, but I think the potatoes gave it a bit more of an Italian-type stuffed peppers taste, though I did use poblanos.

 

9 Ratings

Jun 06, 2005

The flavor of this dish was amazing - my husband just loved it. But, as the other reviewer said - some poblanos are very hot, as mine were. Also, it wasn't clear in the directions, the peppers can be microwaved uncovered.

 
Aug 31, 2009

I was skeptical of what the sauce would taste like, but based on another positive review, I decided to try it anyway. It wasn't terrible, but it was definitely not something I'll ever repeat--very lacking in flavor (just imagine what pureed tomatoes and peanut butter would taste like....blah, the additional seasonings help but can't rescue it entirely).We ended up using some salsa instead. I'll have to figure out something else I can mix the sauce into--like enchiladas or something.

 
Jun 05, 2014

This was ok but it needs...something. I was afraid of making this because the sauce just sounded weird with the peanut butter, but it wasn't bad, just bland. My husband had it with salsa and thought that was good. I would try again and spice up the sauce a little more. Maybe add some mushrooms or other veggies to the potato stuffing. It's an ok, healthy recipe that could be great with some tweaking. UPDATE - eating the leftovers today and they are SOOO spicy -- borderline uncomfortably spicy. I have never found poblanos to be hot so I'm quite surprised. just a warning that you may want to consider removing the seeds if you aren't a fan of heat.

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 302 mg
  • 12%

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

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