Chiles Rellenos

Chiles Rellenos
Andre Baranowski
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preparation
40
minutes
cooking
40
minutes
Serves 4

Ingredients

4
poblano chilies or 4 small green bell peppers
1
15.5-ounce can kidney beans, drained
2
cups
grated Monterey Jack cheese (8 ounces)
1/4
cup
raisins
1/4
cup
salsa
2
teaspoons
chili powder
1 1/2
pounds
skirt steak
1
teaspoon
dried oregano
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.
Jane Kirby
July 2001

Nutritional Information

  • Per Serving
  • Calories From Fat 276
  • 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
What does this mean? See Nutrition 101.

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