Wheeler’s grilled chile rellenos


Wheeler's grilled chile rellenos

A new take on chile rellenos, these are green chiles are grilled instead of fried
Course Main Course
Cuisine American, New Mexican
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4 chiles
Author Wheeler Cowperthwaite


Peppers and stuffing

  • 4+ poblano or green chiles
  • 2 boneless, skinless chicken breasts
  • 1/2 cup shredded Monterey jack or pepper jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1-3 cups zucchini or yellow squash, finely diced
  • 1+ cups cooked pinto or black beans (optional)
  • 2 jalapeños or other hot chiles, finely chopped (optional)
  • 1/2-1 cup chopped cilantro (optional)
  • Any other vegetables as desired or fillings, chopped (optional)

Chicken marinade

  • 3 tbsp soy sauce
  • 1/4-1/2 cup lemon juice
  • 1/4 cup lime juice
  • 2 cloves garlic, finely chopped
  • 3 tbsp Worcestershire sauce
  • 1 pinch salt
  • 1 pinch sugar


  • Between a day before to three hours before, prepare the marinade by mixing all of the ingredients in a medium-sized bowl.
  • Cut the chicken breasts, lengthwise, essentially decreasing their thickness by half. Place the chicken in the container of marinade and make sure all the breasts are well coated, and allow to sit, in the refrigerator, overnight or at least for three hours.
  • Chop up the zucchini and any other vegetables to be used, including jalapeños, cilantro and other vegetables and add to a large bowl.
  • Mix all of the filling ingredients, except for the cheese and the chicken, in the large bowl.
  • Turn on the grill to medium-high heat.
  • When the grill is hot, after 3-5 minutes of heating up, put the chicken breasts on the grill and cook until done, 3-5 minutes. Turn once. Consider putting black pepper on the top of the breasts while on the grill.
  • Once the chicken breasts are cooked, turn off the grill and let the breasts sit for 3-5 minutes. This allows the juices to stay in the meat.
  • Cut the chicken into dime sized pieces and add to the bowl of filling ingredients. Mix.
  • Cut the peppers in a “T” shape by making a horizontal incision, that only goes half way into the pepper, at the top, near the stem. Make a second incision from your first down to just before the tip of the pepper, making it look like a T. Make sure that this second cut on slices the top half of the pepper.
  • Deseed the peppers and then stuff with the filling.
  • Put the cheese on top of the filling, until used up.
  • Turn the grill on again. This time, turn one side on medium-high to high and the other side to low.
  • After preheating for 2-3 minutes, place the peppers on the low-heat side of the grill and cook until the cheese is melted through, bubbly, and the undersides of the peppers begin to blister.
  • Remove from the grill and serve.

These chile rellenos are grilled instead of being fried, but are just as juicy and tasty.

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