Roasted Chile Rellenos Recipe
Poblanos stuffed with Mexican rice, Monterey Jack cheese, and tomatillo salsa served with Mexican black beans, poblano crema, garlic crema, pico de Gallo, tortilla strips. Choose from Chicken, Carnitas, Beyond Picadillo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Poblanos
Black Beans
Poblano Crema
Garlic Crema
Pico de Gallo
Tortilla Strips
Method
Prepare the Poblanos
Roast the Poblanos
Preheat the oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 20-25 minutes until skins are blistered. Remove from oven and let cool slightly.
Stuff the Poblanos
Once cooled, peel the skin off the poblanos. Cut a slit in each pepper and remove seeds. In a bowl, mix Mexican rice, Monterey Jack cheese, tomatillo salsa, and your choice of protein (chicken, carnitas, or Beyond Picadillo). Stuff each pepper with the mixture.
Prepare the Crema and Salsas
Make Poblano Crema
In a bowl, mix sour cream with pureed roasted poblano until smooth.
Make Garlic Crema
In another bowl, combine sour cream, minced garlic, and lemon juice. Mix well.
Prepare Pico de Gallo
In a bowl, mix diced tomatoes, onion, cilantro, and lime juice. Season with salt to taste.
Fry Tortilla Strips
Fry Tortilla Strips
Heat oil in a pan over medium heat. Cut corn tortillas into strips and fry until golden brown. Drain on paper towels.
Assemble and Serve
Bake and Serve
Place stuffed poblano peppers on a baking dish and bake at 350°F (175°C) for 15-20 minutes until heated through. Serve with black beans, poblano crema, garlic crema, pico de gallo, and tortilla strips.