Grilled Chiles Rellenos – Taste of Home

Jun 04, 2023June 4, 20230 18
Grilled Chiles Rellenos filled with Mexican-style black beans and cheese, topped with fresh cilantro and sour cream
in Main

Prep

45 min

Cook

25 min

Ready In

1 hour 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup sour cream
2 tablespoons lime juice
1/2 cup fresh cilantro , minced & divided
1 onion , small , finely chopped
1 tablespoon butter
1 garlic clove , minced
1 small summer squash , finely chopped
1 small zucchini , finely chopped
1 jalapeno pepper , seeded and finely chopped
1 mushroom cap , portobello , finely chopped
1 can black beans , rinsed and drained
2 cups mexican cheese , shredded & 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

Nutrision Information

Servings Per Recipe
8
Calories
396
Sugar
2g
Fat
26g
Grilled Chiles Rellenos is a Mexican dish that is usually deep-fried and topped with a tomato sauce. This version swaps out the deep-frying for grilling, giving it a healthier twist while still retaining its delicious flavor. These grilled peppers are filled with a mixture of black beans, corn, and a variety of chopped vegetables, making them a satisfying and nutritious meal. The fresh cilantro and tangy sour cream on top add a burst of flavor that complements the filling perfectly.

Instructions

1.In a small bowl, mix together 1/2 cup of sour cream, lime juice, and half of the minced cilantro. Set aside.
2.In a large skillet, cook chopped onion in butter over medium heat until tender. Add garlic and cook for another 1-2 minutes.
3.Add chopped summer squash, zucchini, jalapeno pepper, and portobello mushroom. Cook for 5-6 minutes or until vegetables are tender.
4.Add black beans, 1 cup of shredded Mexican cheese, corn, ground cumin, salt, and pepper. Stir mixture until cheese is melted, and the contents of the skillet are well combined.
5.Stuff each poblano pepper half with the bean mixture, dividing evenly among them.
6.Preheat the grill to medium heat. Place the stuffed peppers on the grill over indirect heat. Cover the grill and cook for 15-20 minutes or until peppers are tender and filling is hot and bubbly.
7.Serve with remaining sour cream and cilantro on top.

PROS

This dish is a delicious and nutritious way to enjoy vegetables and beans.
It is filling and satisfying, and is perfect for a vegetarian main course or side dish.

The grill adds a smoky flavor to the chiles rellenos that pairs perfectly with the filling.

CONS

This dish can be time-consuming to prepare, as there are many ingredients that need to be chopped and cooked.

It is not a low-calorie meal, as it is filled with cheese, sour cream, and beans.

HEALTH & BENEFITS

This dish is a healthy option for those looking to incorporate more plant-based protein into their diet.
The black beans in this recipe are a good source of fiber, which can help lower cholesterol levels and improve digestion. Poblano peppers are also rich in vitamin C, which can boost the immune system and improve skin health.

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