Chile Rellenos

Chile rellenos are a labor of love—I suggest making this recipe as a two-person project.

Chile Rellenos
Yield: 2 cups, enough to stuff 4 chilies (which equals 2 servings)

4 fresh poblano chiles (alternative: canned whole green chilies)


—Tofu Version
6 ounces extra firm tofu drained and crumbled
1 tablespoon chia seeds + 3 tablespoons warm water (rest 5 minutes, then add to tofu)
1 tablespoon nutritional yeast
—Chicken Version
6 ounces finely-minced cooked free-range chicken
2 ounces grass-fed sheep’s cheese
Cheese Version
8 ounces grass-fed cheese

—Add to either version—
2 medium ears corn, kernels cut off
1/2 cup dried currants, dark raisins, or chopped dates
1/2 cup onions, chopped and sautéed
1/4 cup cilantro, chopped
1/4 cup pine nuts, toasted
2 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1 teaspoon salt


1 28-ounce can fire-roasted tomatoes (alternative: pre-made enchilada or adobo sauce)
2 tablespoon tomato paste
1/4 cup vegetable stock
1/2 cup onion, chopped
3 cloves garlic, sliced
2 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
salt & pepper to taste


Buy poblanos that are evenly shaped with no indentations. Roast the poblano chiles over a gas flame or in a dry cast-iron frying pan until charred. Place in a paper bag, seal, and let steam for 5 minutes. Using paper towels, rub off the charred skins. Be careful not to over-char! There should still be small amounts of the shiny green surface visible. After rubbing off the skin, make a slit lengthwise along each chile. Do not remove the seeds or wash the chiles.

If using canned chiles: cut a slit in each chile.


Add either the tofu mixture or the chicken-and-cheese mixture to a large bowl. Add the rest of the filling ingredients. Mix to combine. Salt and pepper to taste.


Use a small amount of vegetable stock or water to sauté the onions and garlic in a large pan until the onions are almost tender.

Place the fire roasted tomatoes into a blender along with the cook onions, tomato paste, and vegetable stock. Blend until the tomatoes are pureed adding more vegetable stock, as needed.

Pour into a sauce pan. Add chili powder, oregano, cumin, cayenne pepper and stir to combine. Cook for 30 minutes to combine flavors.


Add a little of the sauce to the bottom of a large baking dish. Stuff each chile with about 1/2 cup of filling (or more if needed) and place on top of the sauce.

Cover the chiles with sauce and bake for 30 minutes or until the chiles are tender.

Leave a Reply

Your email address will not be published. Required fields are marked *