Chiles Rellenos Recipe

Name: Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 poblano chiles; 1 tablespoon canola oil; 1/2 small red onion, diced; 2 medium zucchini, coarsely chopped; 1/4 teaspoon ground cumin; 1/4 teaspoon ground oregano; 1/4 teaspoon garlic powder; 1 (4-ounce) can fire-roasted tomatoes; 1 (4-ounce) can green chiles; 1 cup frozen corn; 1 (2 second) spray nonstick cooking spray; 1 cup low-fat Cheddar, shredded; 1 cup tomato salsa

Servings: persons

4 poblano chiles
1 tablespoon canola oil
1/2 small red onion, diced
2 medium zucchini, coarsely chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon garlic powder
1 (4-ounce) can fire-roasted tomatoes
1 (4-ounce) can green chiles
1 cup frozen corn
1 (2 second) spray nonstick cooking spray
1 cup low-fat Cheddar, shredded
1 cup tomato salsa

1
Place a wire rack over a burner on the stove.
2
Roast the poblanos on the rack and turn with tongs until blackened evenly.
3
Remove from heat and set aside.
4
Heat canola oil in a medium heavy nonstick saute pan over medium heat.
5
Add the onion and zucchini and saute until golden, about 5 minutes.
6
Add the cumin, oregano, garlic powder, tomatoes, green chiles and corn.
7
Continue to cook until the mixture is almost dry.
8
Meanwhile, use a paper towel to rub off the skins from the poblanos.
9
Make an incision on 1 side, and remove seeds and membranes from inside, while making sure to keep the poblano intact.
10
Heat a medium heavy nonstick saute pan over medium heat.
11
Lightly spray with canola cooking spray for 2 seconds.
12
Evenly stuff the 4 poblanos with the zucchini mixture and the shredded cheese.
13
Carefully place the stuffed poblanos in the heated saute pan and sear on each side for approximately 2 minutes, or until golden brown.
14
Serve warm with tomato salsa.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 poblano chiles, 1 tablespoon canola oil, 1/2 small red onion, diced, 2 medium zucchini, coarsely chopped, and more.

Yes, Chiles Rellenos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chiles Rellenos

How did you like this recipe?

Frequently Asked Questions