Peter Piper Picked a Peck of…

by kerryabdow

… Poblano peppers…

…and I made… Chile Rellenos!


It’s no secret that I am a fan of Mexican food…. I mean, c’mon… what’s not to love?!  Spicy, flavorful, colorful… it’s fantastic!  What’s not always fantastic is the lard and the frying and the over-cheesing (yes, you CAN over-cheese… but only in some countries…!).  Chile rellenos have always been one of my fuh-fuh-faaaavorite Mexi chow options, but, because they aren’t the healthiest thing on earth, I decided to search for an option that would work better with my lifestyle.  Aaaaaaannnnnddddddd… Here it is!  Introducing the new star of my Mexican food world – Grilled Chile Relleno!  Gluten-free, super-flavorful and much lower in fat than it’s more recognizable cousin, it’s the find of the summer!  Or… at least the week.  🙂  I got this recipe from a blog –  I’m not gluten-free, but I like to experiment with these types of recipes.  And, as I said… this one is a winner!


6 large Poblano peppers or Anaheim chiles (As you know, I used Poblanos.)
2 teaspoons olive oil
1 small onion, chopped
1 sweet potato, peeled and cut into ½ inch dice
4 cloves garlic, minced
1 cup frozen corn kernels or 2 fresh corn on the cob, kernels cut off  (I used frozen this time.)
1 (15 ounce) can of black beans, drained and rinsed

1½ teaspoons ground cumin
½ teaspoon dried oregano  *Instead of dried oregano, I tossed in 1/4 c. fresh cilantro to the mix before stuffing the peppers.
1 teaspoon chili powder – more or less depending on taste (I would use more next time!)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ½ cups shredded Queso Quesadilla (Mexican melting cheese) or Monterey Jack – use divided  (I used Colby-Jack and it worked great, too…)


Preheat oven to 350 degrees.

Place peppers over a hot grill, gas burner or under a broiler and char all over, about 10 minutes. Turn regularly to ensure the peppers are completely blackened. When done place peppers in a large mixing bowl and cover with foil and let them set for about 20 minutes until cool enough to handle. When cooled peel the skin off the peppers.  (I let the peppers cool too much and it was almost impossible to get the skin off, so I had to put them back in the oven.  Let them get really charred, and get them in that bowl quickly so it creates some steam!  Full steam ahead!)

While peppers are cooling, heat a large skillet over medium heat. Sautee onions until translucent, about 5 minutes. Add diced sweet potato and cook until tender, about 15 minutes. Add garlic, corn, beans, ground cumin, *dried oregano, chili powder, salt and pepper and cook until heated through, about 5 minutes. Take off heat and pour into a large mixing bowl.

Reserve about six tablespoons of cheese for topping the stuffed peppers and add the rest to the vegetable mixture. Stir to mix.

Take cooled, peeled peppers and make a slit along the side of each one lengthwise, making sure you do not cut the peppers in half. Scoop out the seeds and veins with a small spoon. Scoop 1/6th of the mixture into each pepper. Place peppers in a lasagna pan or similar baking dish and top each with about 1 tablespoon of the reserved cheese. Bake for 10 – 15 minutes or until the filling is heated through and the cheese is melted.

And… one more time because they are so beautiful…  taaaaadaaaaaaaaaaa!


Pretty awesome, right?!  I served each chile with fresh cilantro, avocado, and, on the side, a fresh green salad with citrus vinaigrette.  Totally delicious dinner!  And easy!

We had some leftovers, so I had one the next day and… it was even better because the flavors really melded!  When I make them again – which will be soon – I will make them a day or two before we plan on eating them.  Also, I would like them to be a little spicier, so I might add more chile powder or maybe even experiment with adding some jalapeños to the mixture… What would you do to make them spicier?

We all need some spice in our life, right?!  Go get it!

See you soon,  mi amigas and amigos!  Adios!