Over-Stuffed Chile Rellenos

Over-Stuffed Chile Rellenos
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Mexican
Serves: 2
  • 2 large poblanos, roasted and skins removed (see this post for instructions)
  • 2 cups packed fresh spinach, roughly chopped
  • 1 ear of corn, kernels removed
  • 4 oz smoked tofu, crumbled (you could use lentils, beans or ground meat)
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ⅓ pimento cheese spread (or shredded cheese)
  • 2 tbsp olive oil
  • 1 tsp salt and ground pepper
  • ¼ cup shredded cheddar cheese
  1. Preheat oven to 375 F.
  2. Heat olive oil in a large sauté pan. Add onion, garlic, salt and pepper and cook for 3-5 minutes. Add in cumin, chili powder and smoked paprika. Saute an addition 2 minutes or until the spices are fragrant.
  3. Add in spinach and cook until spinach is completely wilted and most of the moisture in the pan has evaporated.
  4. In a large mixing bowl, add in the corn, tofu, and cooked spinach mixture. Toss to combine.
  5. Add in the pimento cheese spread (or regular shredded cheese if using) and mix thoroughly or until all the cheese is melted throughout. Taste and adjust for seasonings.
  6. Cut the chiles on one side. But do not cut all the way from top to bottom - just make a small vertical slit in the middle of the chile. Carefully remove the seeds from the inside.
  7. Stuff the chiles with about half of the mixture. Depending on the size of your peppers you may have some filling left over (great wrapped in a whole wheat tortilla!). Sprinkle shredded cheddar cheese on top of the peppers.
  8. Place stuffed chiles on a baking tray. At this point, you can cover and refrigerate for up to 2-3 days and cook at a later date. If cooking now, cover chiles with tin foil and bake for about 30 minutes. Remove tin foil and continue cooking chiles another 5-7 minutes or until cheese on top melts.
  9. Serve immediately with sliced avocado, salsa and sour cream!