Chiles Rellenos

0108stuffed-peppers
Photo by Andre Baranowski
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 591 calories
    • Calories 276 calories from fat
    • Fat 31 g
    • Sat Fat 16 g
    • Cholesterol 126 mg
    • Sodium 828 mg
    • Protein 53 g
    • Carbohydrate 24 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 6 mg
    • Calcium 489 mg
  • July 2001

Ingredients

  1. Check 4 poblano chilies or 4 small green bell peppers
  2. Check 1 15.5-ounce can kidney beans, drained
  3. Check 2cups grated Monterey Jack cheese (8 ounces)
  4. Check 1/4cup raisins
  5. Check 1/4cup salsa
  6. Check 2teaspoons chili powder
  7. Check 1 1/2pounds skirt steak
  8. Check 1teaspoon dried oregano
  9. Check kosher salt and black pepper

Directions

  1. Heat grill to medium. Cut a slit lengthwise in each chili and scoop out the seeds and ribs.
  2. In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. Stuff the peppers with the filling.
  3. Season the steak with the oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Grill to desired doneness, 3 to 4 minutes per side for medium-rare. Let rest 5 minutes before slicing.
  4. Grill the peppers, turning frequently, until they are soft and the cheese has melted, 7 to 8 minutes. Serve with the sliced steak.