Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sau Recipe
    Lost? Site Map

    Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sau

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Zeldaz's Note:

    From New Mexico Magazine, June 2013. Vegetarian Southwest grilling. Make sure you get fat chiles, preferably poblanos, as fat ones are easier to stuff.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Cilantro Sauce

    Cheese Filling


    1. 1
      Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro’s vibrancy begins to fade.).
    2. 2
      Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
    3. 3
      Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
    4. 4
      Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
    5. 5
      When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don’t remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
    6. 6
      Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.

    Browse Our Top Corn Recipes

    Ratings & Reviews:


    Nutritional Facts for Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sau

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.7
    Calories from Fat 322
    Total Fat 35.8 g
    Saturated Fat 19.9 g
    Cholesterol 93.2 mg
    Sodium 651.8 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 2.8 g
    Sugars 9.4 g
    Protein 25.7 g

    The following items or measurements are not included:

    Mexican crema

    Ideas from


    Over 475,000 Recipes Network of Sites