Best 3 Grilled Chiles Rellenos Recipes

If you are looking for a flavorful and creative meal, grilled chiles rellenos is an excellent choice. This dish combines the smoky flavor of grilled poblano peppers with the creamy richness of a cheese filling. It can be served as an appetizer or main course, and is sure to impress your guests. Read on to learn the steps involved in making this delicious dish, and discover the secrets to creating the perfect grilled chile relleno.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHILES RELLENOS

Grilled Chiles Rellenos image

Here's a healthy version of one of my favorite Mexican dishes. The grilled peppers go great with Spanish rice, gazpacho or a refreshing salad with jicama and citrus. -Lori Nelson, Austin, Texas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 cup sour cream
2 tablespoons lime juice
1/2 cup minced fresh cilantro, divided
1 small onion, finely chopped
1 tablespoon butter
1 large portobello mushroom cap, finely chopped
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded Mexican cheese blend, divided
1 cup frozen corn, thawed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large poblano peppers, halved and seeded

Steps:

In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refrigerate until serving., In a large skillet, saute onion in butter until tender. Add the mushroom, yellow squash, zucchini, jalapeno and garlic; saute 3-5 minutes longer or until vegetables are crisp-tender., Stir in the beans, 1-1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon into poblano halves; sprinkle with remaining cheese., Grill peppers, covered, over indirect medium heat for 10-14 minutes or until tender. Serve with sour cream sauce.

Nutrition Facts : Calories 552 calories, Fat 32g fat (21g saturated fat), Cholesterol 98mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 10g fiber), Protein 23g protein.

CHILES RELLENOS GRILLED CHICKEN TACOS

Chiles Rellenos Grilled Chicken Tacos image

A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe's a secret, so I invented my own. Light the coals and have them anytime. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
1/3 cup lime juice
1/3 cup red wine vinegar
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped chipotle peppers in adobo sauce
2 pounds boneless skinless chicken thighs
TACOS:
4 poblano peppers
1 tablespoon olive oil
8 flour tortillas (8 inches)
2 cups shredded Monterey Jack cheese

Steps:

In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.

Nutrition Facts : Calories 525 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 931mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

GRILLED CHILES RELLENOS - TASTE OF HOME

Grilled Chiles Rellenos - Taste of Home image

My sister gave me the the Taste of Home - Grill it cookbook as a gift. First recipe I tried was this one, and my husband and I both loved it! Don't let the poblano peppers scare you away, these are more flavorful than hot. We follow a low carb lifestyle and this recipe fits the bill. Terrific side dish to any meat you throw on the grill. Enjoy! The cookbook says that it makes four servings, one half of a pepper is plenty if you serve it with other dishes. I makes more like 8 servings IMO.

Provided by Johnsdeere

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 cup sour cream (8 oz)
2 tablespoons lime juice
1/2 cup fresh cilantro, minced & divided
1 onion, small, finely chopped
1 tablespoon butter
1 garlic clove, minced
1 small summer squash, finely chopped
1 small zucchini, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 mushroom cap, portobello, finely chopped
1 (15 ounce) can black beans, rinsed and drained
2 cups mexican cheese, shredded & divided
1 cup frozen corn, thawed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large poblano peppers, halved and seeded

Steps:

In a small bowl, combine the sour cream, lime juice and 1/4 cup cilantro. Cover and refridgerate until serving.
In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Add the yellow squash, zucchini and jalapeno; cook and stir over medium heat for 2 minutes. Add mushroom; cook and stir for 2 minutes until the vegetables are crisp-tender.
Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt, pepper and remaining cilantro. Remove from the heat. Spoon in pepper halves; sprinkle wiht remaining cheese.
Prepare grill for indirect heat, using a drip pan. Place the peppers over pan. Grill, covered, over indirect medium heat for 10-14 minutes or until tender. serve with sour cream sauce.

Nutrition Facts : Calories 642.4, Fat 37.1, SaturatedFat 21.4, Cholesterol 106.8, Sodium 1127, Carbohydrate 56.7, Fiber 14.5, Sugar 8, Protein 28.5

Tips:

Use fresh, ripe poblano peppers. Look for peppers that are dark green and have smooth, unblemished skin. Avoid peppers that are soft or have brown spots.
Roast the poblano peppers until the skin is blistered and charred. This will help to remove the bitterness from the peppers and make them more flavorful.
Let the poblano peppers cool slightly before handling them. The peppers will be very hot when they come out of the oven, so be careful not to burn yourself.
Use a sharp knife to carefully remove the stem and seeds from the poblano peppers. Be careful not to cut into the flesh of the peppers.
Stuff the poblano peppers with your favorite fillings. Some popular fillings include cheese, beef, beans, and rice.
Dip the stuffed poblano peppers in egg batter and then fry them until they are golden brown.
Serve the fried poblano peppers with your favorite dipping sauce.

Conclusion:

Grilled chiles rellenos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a party or a casual meal. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a new and exciting recipe to try, give grilled chiles rellenos a try. You won't be disappointed!