Chiles Rellenos

This recipe was originally published on October 27, 2015 and has been modified and updated for our new website.


  • 4 Poblano peppers
  • 1  medium-sized queso fresco 
  • 4 corns on the cob
  • 1 medium white onion, finely chopped
  • Salt to taste 
  • Pepper to taste
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Roasting the poblano peppers & corn

  1. Roast your poblano peppers.
  2. Once they have been roasted, place them in a plastic bag so they can 'sweat.'
  3. Roast your corn and de-kernel.

Preparing the relleno (stuffing)

  1. Crumble your queso fresco in a small round bowl.
  2. In the same bowl, add your corn that has already been roasted and de-kerneled and add the onion, which has been finely chopped.
  3. Add salt and pepper to taste.
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Preparing the poblano peppers

  1. Take the poblano peppers out of the plastic bag. Peel them and wash them under water.
  2. Open the poblano pepper with a knife and make a small incision from top to bottom. (See picture above).
  3. Wash the poblano pepper and take out the seeds, make sure that they have been washed well already.
  4. Then place your chiles in another small bowl and soak them with 4 tablespoons of white vinegar for 15 minutes. If already very spicy, this makes the poblano pepper less hot.
  5. Take out the poblano peppers and dry them well.
  6. Begin to fill them with queso fresco, corn, and onion.
  7. Close the poblano pepper with a toothpick.
About the Author

Lulu 'Malu' Navarro

Mom of four and grandmother of three beautiful grandchildren. Based in Dallas, Texas and originally from Saltillo, Coahuila. I have been cooking homemade Mexican recipes for over forty years. Fun Fact: My daughter is Luisa Fernanda Navarro—the founder and creator of Mexico In My Pocket.

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