Ryan’s Blog Posts

Elevate the Chile Relleno

Chiles Rellenos have been a staple in my family for as long as I can remember. It was a simple recipe that was nice and creamy with a little heat from the chile. In and of itself, a great recipe but nothing special.

Over the years, Chiles Rellenos have also been enjoyed while eating out and has exposed me to a variety of different versions and styles. Many delicious and a few not so good

The time has come to elevate the Chile Relleno. Take it to the next level where you can present it as a meal in and of itself that will be filling and impressive to friends and family. I use a mix of Mexican cheese and a variety of veggies. A nice bean salsa rounds out this fantastic Chile Relleno.


1 can pinto beans, drained and rinsed

2 Roma tomatoes

1/2 of a white onion

3 cloves garlic

1 green chile

2-3 tbsp. white wine vinegar

6 Anaheim peppers

3 tbsp. avocado oil

1/2 of a medium white onion, diced

1/2 of a red onion, medium dice

2 red peppers, medium dice

1/2 round of Oaxaca cheese

1/2 round of Asada cheese


Salsa: In a hot pan dry roast the tomatoes, garlic and the half onion. Place in a blender with beans and white wine vinegar. Add a little water if needed and blend smooth.

Chile Relleno:

Set the oven to 375F. Roast the peppers for 20 minutes and flip them half way. Remove from the oven and let cool. Place the sliced red onion in a shallow bowl and add the red wine vinegar. Set aside and let pickle.

Heat a medium size skillet. Add the oil. Add the diced onions and peppers. Sauté until soft about 5-8 minutes. Season with salt and pepper. In a large bowl tear up the cheese and mix well.

Add the sautéed onions and peppers. Toss well. Slice open the side of the roasted peppers. Remove the seeds and stem. Stuff the peppers with the cheese and vegetable mixture. Place into an oiled baking pan. Place in the oven and cook 10 minutes until the cheese is oozing.

Plating: In shallow bowls pour a small layer of the pinto bean sauce down. Place a chile relleno in the center. Top with the pickled red onions. Add guacamole if desired.

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