Chiles Rellenos



Without Eggs Without nuts Without peanuts High Calcium

Nutritional Facts Per Serving

45 g
11 g
3 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 480
  • Lipides 28 g
    • Saturated fat  8 g
  • Cholesterol 185 mg
  • Sodium  610 mg
  • Carbs 11 g
    • fiber  3 g
    • Sugar  1 g
  • Protein 45 g


  • 4 large, equal sized Pasilla chilies (about 1 pound total)
  • 1 onion, chopped
  • 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 11/4 pounds ground turkey
  • 2 cloves garlic, minced or pressed
  • 11/2 teaspoons ground cumin
  • 3/4 teaspoon Compliments ground cinnamon
  • salt
  • 1 tablespoon Compliments Unbleached Flour
  • 3/4 cup Compliments Chicken Broth
  • 1 cup Sensations Shredded Tex Mex Cheese


  1. Preheat oven broiler to high heat. Place chilies in a single layer on a baking sheet. Broil chilies 4 inches from heat, turning occasionally, until charred and blackened (about 10-12 minutes).
  2. Remove from oven, cover chilies with foil, and let stand 5 minutes. Change oven temperature to 450°F.
  3. While chilies broil and stand, combine onion and oil in a 12-inch nonstick frying pan over medium-high heat. Stir often until onion is lightly browned, about 5 minutes. 
  4. Add turkey, garlic, cumin, cinnamon, and salt to taste. Stir often until turkey is almost completely browned, about 3 minutes. 
  5. Sprinkle meat with flour and stir over heat 1 more minute. Add broth and stir until sauce thickens, in about 1-2 minutes. 
  6. Remove from heat.With a small, sharp knife, carefully peel away and discard the blackened parts of the chilies’outer skin, being careful not to tear into the flesh. 
  7. Leaving stems of chilies intact, carefully make a slit lengthwise down each chili, cutting through only the top side. Scoop out and discard seeds and inner veins. 
  8. Carefully spoon turkey mixture equally into chilies. Sprinkle equally with cheese.
  9. Return stuffed chilies to oven and bake until cheese is bubbling and browned, about 8-10minutes. Use a wide spatula to carefully transfer chilies to plates and serve.

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