Chile Rellenos with Salsa Verde Cream Sauce

Chile Rellenos with Salsa Verde Cream Sauce

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"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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2 h 45 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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(R) 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(R) Salsa Verde and sour cream. Drizzle the sauce over the prepared peppers and serve.



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!

Easy and very delic!!

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.

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...

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