Forget Tortillas — We're Stuffing Poblanos in Our Favorite Chiles Rellenos Recipe

Forget Tortillas — We're Stuffing Poblanos in Our Favorite Chiles Rellenos Recipe

Chances are you’re familiar with Taco Tuesday. The popular weekly tradition has become a favorite for its simplicity and universal appeal — your kids love it as much as you do. But Mexican cuisine is too varied and delicious to limit to just one night, so we set out to expand beyond the typical Tuesday fare.

Just in time for National Hispanic Heritage Month, which celebrates Latinos, their culture, and history in the U.S., we present our favorite chiles rellenos (stuffed poblano pepper) recipe.

A Mexican staple, these stuffed peppers are perfectly smoky, spicy, and cheesy, and the tender, seasoned pork is destined to be a crowd pleaser. With 30 g of protein and only 8 g of fat per serving, you may have to start scheduling Stuffed Poblano Sunday.

For more simple, healthy recipes, there’s Openfit’s One Minute Meal Plan. Try it here for free today!

ingredients for Chiles Rellenos -- stuffed poblano peppers

 

Stuffed Poblano Peppers Ingredients

  • Parchment paper
  • 4 poblano peppers
  • 1 lb. raw pork tenderloin, divided use
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1½ tsp. dried oregano, divided use
  • 1 tsp. smoked paprika
  • 1 pinch sea salt (or Himalayan salt)
  • 1 white onion
  • 3 cloves garlic
  • 1 jalapeño pepper
  • Nonstick cooking spray
  • Aluminum foil
  • 1½ cups canned stewed tomatoes
  • 1 cup low-sodium organic chicken broth
  • 2 Tbsp. all-natural tomato paste
  • ¼ cup shredded Mexican cheese blend

This chiles rellenos recipe is sure to impress with its charred poblanos and perfectly seared pork. And though cooking pork tenderloin might feel intimidating, this recipe makes it simple with recommended times for cooking on the stove-top and oven.

For additional flavor, top your stuffed peppers with your favorite salsas, hot sauces, or reduced-fat sour creams. And if you’re looking to meal prep, keep in mind that this dish stays good for up to four days in an airtight container.

Tip: Poblano peppers are also called pasilla peppers in some grocery stores.

Chiles Rellenos -- stuffed poblano peppers
5 from 1 vote
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Chiles Rellenos (Stuffed Poblano Pepper)

Celebrate Hispanic Heritage Month with this delicious chiles rellenos recipe.

Course Main Course
Cuisine Mexican
Prep Time 8 minutes
Cook Time 32 minutes
Marinate Time 4 hours
Total Time 4 hours 40 minutes
Servings 4
Calories 251 kcal

Ingredients

  • Parchment paper
  • 4 poblano peppers
  • 1 lb. raw pork tenderloin, divided use
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 ½ tsp. dried oregano, divided use
  • 1 tsp. smoked paprika
  • 1 pinch sea salt (or Himalayan salt)
  • 1 white onion
  • 3 cloves garlic
  • 1 jalapeño pepper
  • Nonstick cooking spray
  • Aluminum foil
  • 1 ½ cups canned stewed tomatoes
  • 1 cup low-sodium organic chicken broth
  • 2 Tbsp. all-natural tomato paste
  • ¼ cup shredded Mexican cheese blend

Instructions

  1. Preheat oven to broil.

  2. Line a large baking sheet with parchment paper.

  3. Place poblano peppers on prepared sheet. Broil, turning occasionally, for 5 to 8 minutes or until blistered all over, but not burned.

  4. Place poblano peppers in a large resealable plastic bag (or covered bowl); seal. Set aside until cool enough to handle. Pull off loose skin; discard the skin, stem, and seeds. Refrigerate until ready to use.

  5. Reduce oven temperature to 450° F.

  6. Replace the parchment paper on the baking sheet; set aside.

  7. Season park all over with cumin, garlic powder, 1 tsp. oregano, paprika, and salt. Place on a rack, uncovered, in the refrigerator for at least 4 hours.

  8. Peel onion; cut it into quarters. Peel garlic. Deseed jalapeño pepper. Refrigerate until ready to use.

  9. After pork finishes resting, lightly coat with spray.

  10. Heat a large, ovenproof, heavy-bottomed (or cast-iron) skillet over high heat.

  11. Add pork to skillet; cook for 2 minutes on all 4 sides, or until deep brown all around. Add onion and garlic.

  12. Transfer skillet to oven. Bake for 12 to 15 minutes, or until a thermometer inserted into the thickest part of the pork reads 145° F. Remove from oven; cover with aluminum foil. Let rest for 10 minutes. Cut into ½-inch cubes; set aside.

  13. Place tomatoes, broth, onion, jalapeño, tomato paste, garlic, and remaining ½ tsp.oregano in a blender; cover. Blend until smooth.

  14. Cut poblano peppers in half lengthwise; stuff each half with 2 oz. of pork. Place stuffed peppers on prepared baking sheet; pour sauce over peppers. Top each half with 1 Tbsp. cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

  15. Serve immediately or refrigerate in an airtight container for up to 4 days.

Recipe Notes

The Nutrition Facts below provide estimated nutritional information for this recipe.

Nutrition Facts
Chiles Rellenos (Stuffed Poblano Pepper)
Amount Per Serving
Calories 251 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 87mg29%
Sodium 431mg19%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.

About

Based in Los Angeles, Kaelin Dodge is an Editorial Assistant at Openfit. She’s worked as a writer and editor and had pieces published at Fodor’s Travels, Hunker, and Openfit. When she's not working, she’s on the hunt for the best iced coffee in LA. Follow her on LinkedIn.