Jul 09 2026
Restaurants›Elote Cafe›Calabacitas Chile Relleno Recipe

Calabacitas Chile Relleno Recipe

Inspired by Elote Cafe
Time1h 30m
Serves4

Roasted poblano stuffed with vegetables and cheese served with Crema de Elote and roasted tomato chipotle sauce

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Ingredients

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Poblano peppers

Calabacitas filling

Crema de Elote

Roasted tomato chipotle sauce

To serve

Method

Roasting and prepping poblano peppers

  1. 1

    Roast the peppers

    Preheat the broiler or grill. Place the poblano peppers on a rack and roast, turning occasionally, until the skins are blistered and charred on all sides (about 6-10 minutes).

  2. 2

    Steam and peel

    Transfer peppers to a bowl and cover with plastic wrap or a clean towel to steam for 10 minutes. Peel off charred skins, leaving the peppers intact. Make a slit along one side and carefully remove seeds and membranes.

  3. 3

    Season exterior

    Lightly brush the peppers with olive oil and sprinkle with a pinch of salt. Set aside while you prepare the filling.

Calabacitas filling

  1. 4

    Sauté aromatics

    In a skillet over medium heat, add 1 tablespoon olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.

  2. 5

    Cook vegetables

    Add zucchini and corn to the skillet. Cook until zucchini is tender and corn is lightly caramelized, about 5-7 minutes.

  3. 6

    Season and cheese

    Stir in ground cumin, smoked paprika, salt, and black pepper. Remove from heat and fold in shredded cheese until just melted and cohesive.

  4. 7

    Stuff peppers

    Carefully spoon the filling into each roasted poblano, dividing evenly. If needed, secure with a toothpick to keep the filling in place.

Crema de Elote

  1. 8

    Cook corn milk base

    In a small saucepan, combine corn kernels with milk and simmer until kernels are tender, about 8-10 minutes.

  2. 9

    Create cream

    Using a blender, purée half of the cooked corn with the milk until smooth, then stir back into the pot to create a creamy texture.

  3. 10

    Finish

    Stir in butter, season with salt and pepper to taste. Keep warm on low heat.

Roasted tomato chipotle sauce

  1. 11

    Roast vegetables

    Toss tomatoes and garlic with a little olive oil and roast under the broiler or in a hot oven until blistered and slightly charred.

  2. 12

    Blend

    Transfer roasted vegetables to a blender with chipotle peppers in adobo sauce. Blend until smooth.

  3. 13

    Simmer and season

    Pour blended sauce into a small saucepan, add tomato sauce or water to reach desired consistency, and simmer 5-7 minutes. Season with salt and pepper.

To serve

  1. 14

    Plate

    Spread a thin layer of Crema de Elote on each plate.

  2. 15

    Assemble

    Place stuffed poblano atop the crema. Spoon roasted tomato chipotle sauce over or around the pepper.

  3. 16

    Garnish

    Drizzle extra crema, sprinkle chopped cilantro, and serve with lime wedges on the side.

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