Chiles rellenos palominos are a classic dish in Mexican cuisine. Not only are they delicious, but they are also hearty and flavorful, combining ingredients like potatoes, carrots, onions, garlic, and pepper to create a unique taste. One of the advantages of preparing chiles is their flexibility and tenderness, which allows...

Chiles Rellenos Palominos recipe
Prep Time
30min
Cook Time
15min
Total Time
45min

Ingredients

5 Servings
(1 serving = 2 stuffed poblano peppers)

For the Green Chiles

  • green poblano peppers, roasted, peeled, and seeded
    green poblano peppers, roasted, peeled, and seeded
    10
  • sugar
    sugar
    2tbsp
  • vinegar
    vinegar
    1/4cup
  • olive oil
    olive oil
    1/2cup
  • Salt to taste
    Salt to taste

For the Filling

  • onion, finely chopped
    onion, finely chopped
    1/2
  • garlic, finely chopped
    garlic, finely chopped
    1clove
  • large potatoes, peeled, diced, and cooked
    large potatoes, peeled, diced, and cooked
    5
  • carrots, peeled, diced, and cooked
    carrots, peeled, diced, and cooked
    5
  • olive oil
    olive oil
    2tbsp
  • Salt to taste
    Salt to taste
  • Pepper to taste
    Pepper to taste

How to make Chiles Rellenos Palominos

Prepare the Filling

  1. Step 1

    Heat the olive oil in a skillet. Once hot, sauté the onion and garlic until the onion becomes tender.

  2. Step 2

    Add the diced, cooked potatoes and carrots to the skillet. Season with salt and pepper to taste, and cook for five minutes.

  3. Step 3

    Remove from heat and set aside.

Prepare the Chiles

  1. Step 1

    Place the roasted, peeled, and seeded poblano peppers in a bowl. Cover them with water and add the sugar. Let them soak for a while.

  2. Step 2

    After soaking, remove the peppers from the water and fill them with the prepared vegetable mixture.

Bake the Chiles

  1. Step 1

    Arrange the stuffed peppers in an oven-safe dish. Drizzle them with olive oil and vinegar, and season with salt to taste.

  2. Step 2

    Bake in a preheated oven at 180°C (350°F) for about 10 minutes or until they are thoroughly heated.

Nutrition (per serving)

Calories

203.5kcal (10.17%)

Protein

0.1g (0.2%)

Carbs

5.3g (1.93%)

Sugars

4.9g (9.8%)

Healthy Fat

17.6g

Unhealthy Fat

3.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a smokier flavor, roast the poblano peppers over an open flame before peeling.

  2. Make sure to soak the peppers in water with sugar to balance their natural spiciness.

  3. You can prepare the filling a day in advance to save time on the day of cooking.

  4. Serve the chiles with a side of red rice and avocado for a complete meal.

FAQS

  1. Can I use red poblano peppers instead of green?

    Yes, you can use red poblano peppers. They have a slightly sweeter flavor but work just as well for this recipe.

  2. How do I roast and peel poblano peppers?

    Roast the peppers over an open flame or under a broiler until the skin is charred. Place them in a sealed bag or covered bowl for 10 minutes to steam, then peel off the skin.

  3. Can I make this dish vegan?

    This recipe is already vegan as it uses only plant-based ingredients.

  4. What can I serve with chiles rellenos palominos?

    They pair well with red rice, avocado slices, or a fresh salad for a complete meal.

  5. How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

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