Chile Rellenos

May 12, 2026

⭐⭐

Huge shout-out to my co-worker, Kazen, who shared this recipe with me. I finally got around to making it for Cinco De Mayo. To be honest, it was pretty difficult, definitely not a beginner-level recipe. This is entirely why it receives such a low grade. If I were instead exclusively grading for taste, it certainly would have been a 5. There is a chance, though, that as I make this recipe a second and third time, I may be forced to bump the grade up as I figure out the trick to making this meal. My main struggle was peeling the skin off the peppers, which I think was largely because I had not adequately grilled them. Soooooo, I highly recommend charring the entire exterior of the pepper. It might seem a bit weird at first, but I assure you it will make peeling the peppers much easier, which will ultimately alleviate any concerns you have about absolutely torching your meal to oblivion. Regardless, I think it is definitely worth the effort if you have the time, and especially if you have a special occasion to celebrate with people.

Ingredients:

4 Poblano Peppers

1 package of Oaxaca/Queso Fresco/Colby Jack/Pepper Jack or other preferred cheese

1 medium onion

4 Roma tomatoes

3 jalapenos

3 cloves of minced garlic

2 avocados

1 package of Spanish rice

1 can of refried beans or other preferred beans

Salt

Black pepper

Instructions:

Cook rice according to package instructions
In a small pan, mix your preferred assortment of seasonings (I used salt, pepper, paprika, and oregano) with the beans, then heat over low heat for about 10 minutes.
Pour a few drops of Extra-Virgin Olive Oil onto each Poblano Pepper, then use a paper towel to smear it around the exterior of each pepper.
Place each pepper in a saute pan over medium-high heat. Grill each side until blackened, then place all the peppers in a plastic bag and seal. Set aside for 10-15 minutes or until you are ready for them on step 8.
While waiting on the peppers, roughly chop the Roma tomatoes into fourths. Slice the onion and the jalapenos (seeds removed) into long strips.
In a blender, combine the Roma tomatoes, ½ the onion, and the garlic with 2-4 tbsp of water to reach the desired consistency. A watery consistency is ideal, as it will thicken slightly during cooking and be excellent for pouring over the rest of the meal.
In a saute pan, add a drizzle of EVOO and heat the onion and jalapenos over medium heat. Once the onions begin to turn translucent (3-4 minutes), pour in the salsa and bring to a boil, then reduce to a simmer.
While the onions and jalapenos cook, remove the Poblano peppers from the plastic bag. Peel as much of the skin off the peppers as is feasible. Then cut a small slit in each pepper and, using a small spoon and your fingers, remove all the seeds. Then stuff each pepper with your desired cheese and, optionally, seal it closed with a toothpick.
Next, add the stuffed poblano peppers to the simmering salsa, and spoon some of the salsa on top of each pepper. Cook for roughly five minutes on either side.
Serve on a plate, topping with salsa to your heart’s content. Disfrutalo!

Special Instructions:

Pro tip: while shopping, pick out Poblano Peppers that are flat. Peppers with concavities are difficult to grill and then peel the skin off.

Inspiration: