Chiles Rellenos Gratin Recipe

Name: Chiles Rellenos Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 poblano chiles; Cooking spray; 1 cup finely chopped red bell pepper; 1 1/2 cups fresh corn kernels; 1/2 cup chopped green onions; 2 tablespoons pine nuts, toasted; 2 garlic cloves, minced; 3/4 cup (3 ounces) crumbled queso fresco, divided; 2 tablespoons chopped fresh cilantro; 1 teaspoon salt, divided; 1/4 teaspoon ground red pepper, divided; 1 (15-ounce) can black beans, drained and divided; 2 tablespoons butter; 1/2 teaspoon ground cumin; 1/8 teaspoon ground nutmeg; 2 tablespoons all-purpose flour; 2 cups 2% reduced-fat milk; 1 tablespoon fresh lime juice; 1/2 cup dry breadcrumbs

Servings: persons

8 poblano chiles
Cooking spray
1 cup finely chopped red bell pepper
1 1/2 cups fresh corn kernels
1/2 cup chopped green onions
2 tablespoons pine nuts, toasted
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled queso fresco, divided
2 tablespoons chopped fresh cilantro
1 teaspoon salt, divided
1/4 teaspoon ground red pepper, divided
1 (15-ounce) can black beans, drained and divided
2 tablespoons butter
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
1 tablespoon fresh lime juice
1/2 cup dry breadcrumbs

1
Preheat broiler.
2
Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
3
Preheat oven to 350u00b0.
4
Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
5
Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
6
Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
7
Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
8
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350u00b0 for 20 minutes or until sauce is bubbly.
9
Preheat broiler.
10
Broil 1 minute or until top is golden brown.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 8 poblano chiles, Cooking spray, 1 cup finely chopped red bell pepper, 1 1/2 cups fresh corn kernels, and more.

Yes, Chiles Rellenos Gratin falls under the General 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.

That's it — enjoy your meal!

Chiles Rellenos Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions