Join our community of Solution Seekers!

Chiles Rellenos

Chiles Rellenos
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2001

Nutritional Information

  • Per Serving
  • Calories 591Calories From Fat 276
  • Fat 31g
  • Sat Fat 16g
  • Cholesterol 126mg
  • Sodium 828mg
  • Protein 53g
  • Carbohydrate 24g
  • Sugar 7g
  • Fiber 6g
  • Iron 6mg
  • Calcium 489mg
What does this mean? See Nutrition 101 .

Quick Tip

Green pepper
For less heat, go with the green bell peppers rather than the poblanos.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.