Chiles Rellenos Gratin

Prep Time
Cook Time
Ready In

"The recipe was originally from Cooking Light, however I've 'kicked it up a notch'. Unlike traditional chile rellanos, this dish is baked like a casserole, so much easier. Great vegetarian main dish!"

Original recipe yields 4 servings


  • Serving Size: 1 (658.8 g)
  • Calories 2186.2
  • Total Fat - 127.2 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 30.3 mg
  • Sodium - 4518.9 mg
  • Total Carbohydrate - 213.8 g
  • Dietary Fiber - 50.1 g
  • Sugars - 15.9 g
  • Protein - 52 g
  • Calcium - 1110.1 mg
  • Iron - 22.3 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 1.5 mg

Step 1

Preheat broiler (or gas grill). If using broiler, place poblano chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in zip-lock bag, seal.

Step 2

Let stand for 15 minutes. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.

Step 3

Preheat oven to 350 degrees.

Step 4

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.

Step 5

Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt. Place half of beans in a bowl and mash with a fork.

Step 6

Add 1/2 mashed beans and 1/2 whole beans to the corn mixture.

Step 7

Divide the bean mixture among the 4 chilis, folding sides of chile over filling.

Step 8

Arrange stuffed chiles in casarole baking dish coated with cooking spray. Set aside.

Step 9

Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir. Cook 30 seconds stirring constantly.

Step 10

Gradually add flour cook for 3 minutes stirring constantly.

Step 11

Gradually add milk, stirring until blended. Adjust spices if necessary.

Step 12

Add 1/2 cup cheese and minced chipotle to cream sauce. Increase heat to medium. Cook milk mixture until thick and cheese is melted.

Step 13

Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.

Step 14

Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.

Step 15

Bake 350 degrees for 20 minutes or until sauce is bubbly. To brown the top broil for 1 minute or until golden brown.

Step 16

Serve over a bed of crushed corn chips.

Tips & Variations

No special items needed.



We love this creamy, loaded with many levels of flavor spicy Mexican casserole!

review by:
(4 Jul 2013)