Back to Recipe

Chiles Rellenos Gratin

Here's how you make Chiles Rellenos Gratin
Pause Continue Reading
  • Servings: 4
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 poblano chiles
  • 1/2 cup bell pepper (finely chopped red bell peppers)
  • 3/4 cup corn (fresh corn kernels)
  • 1/3 cup chopped green onions
  • 1 tablespoon pine nuts, toasted (optional)
  • 2 garlic cloves, minced
  • 1 1/4 cups pepper jack cheese (crumbled cheese, divided or chipotle jack kicks it up a notch)
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt, divided
  • 15 ounces black beans, divided (one 15 ounce can)
  • 2 tablespoons butter
  • 1/2 teaspoon ground cumin (or to taste)
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 chipotle chile, seeded and minced (canned)
  • 1 teaspoon chipotle adobo sauce (optional)
  • 2 cups low-fat milk (2% low-fat milk)
  • 1/2 cup breadcrumbs (dry)
  • Corn chips
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.