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Thanksgiving Chile Rellenos

Featured in Easy Party Snacks.

Made these Thanksgiving chiles rellenos and they stole the show! Roasted the poblanos till they got soft and smoky, then stuffed them with this amazing corn filling. Used fresh corn from the farmers market which made it extra sweet. The cheese got all melty on top and the tomato sauce tied everything together. Even the turkey got ignored! My sister whos scared of spicy food loved them cause poblanos are pretty mild. Perfect way to shake up holiday dinner without being too crazy.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 18:08:02 GMT
A dish of stuffed poblano peppers filled with corn, tomatoes, and cheese, garnished with herbs and served in a flavorful tomato sauce. Pin it
A dish of stuffed poblano peppers filled with corn, tomatoes, and cheese, garnished with herbs and served in a flavorful tomato sauce. | lastminrecipes.com

Turn Your Thanksgiving Special with Chile Rellenos

These Thanksgiving chile rellenos bring something magical to the holiday table. When smoky poblanos meet creamy melted cheese and that amazing garlicky tomato sauce it creates pure comfort food heaven. I've tweaked my family's recipe adding sweet corn that makes it perfect for festive gatherings. Every bite brings together the best of traditional Mexican flavors with holiday warmth.

Why These Thanksgiving Chile Rellenos Win Hearts

I love how these chile rellenos layer flavors from the smoky roasted poblanos to that perfectly melted cheese and silky tomato sauce kissed with oregano. They're a wonderful vegetarian option for your holiday table but honestly everyone reaches for seconds. Pair them with Mexican rice and you've got the perfect holiday dish that keeps giving with delicious leftovers.

Your Shopping List

  • Poblano peppers: Look for firm bright ones they'll roast up beautifully.
  • Monterey Jack cheese: The fresh stuff melts like a dream.
  • Corn: Fresh or frozen both work wonderfully here.
  • Tomatoes: Nice ripe Romas make the best sauce.
Two cheesy stuffed poblano peppers are topped with parsley and served in a skillet with a saucy base. Pin it
Two cheesy stuffed poblano peppers are topped with parsley and served in a skillet with a saucy base. | lastminrecipes.com

Let's Cook Together

Get Those Peppers Ready
Broil your poblanos until they blister then let them steam in a covered bowl. Peel them gently they're like gold.
Make Your Sauce
Cook those onions garlic and tomatoes with oregano until they're soft then blend until silky smooth.
Create the Filling
Cook your corn onions and tomatoes with seasonings until they're perfectly tender.
Put It All Together
Fill those peppers with your corn mixture top with lots of cheese and bake until bubbly.

Serve It Up Right

These Thanksgiving chile rellenos shine as a main dish next to Mexican rice or as part of your bigger holiday spread. Got leftovers? They'll keep beautifully in the fridge for three days just warm them gently in the oven to keep that perfect texture.

A skillet of stuffed poblano peppers topped with melted cheese, surrounded by a flavorful tomato sauce and garnished with fresh cilantro. Pin it
A skillet of stuffed poblano peppers topped with melted cheese, surrounded by a flavorful tomato sauce and garnished with fresh cilantro. | lastminrecipes.com

Frequently Asked Questions

→ Why not rinse the peppers after roasting?

Rinsing washes away the roasted flavor. Use paper towels to remove skin instead.

→ Can I make this ahead?

Yes, prepare through assembly and refrigerate. Add extra baking time if cooking from cold.

→ How spicy are poblano peppers?

Poblanos are mild to medium heat. Roasting makes them even milder and sweeter.

→ Can I freeze this dish?

While possible, the texture is best fresh. Freezing can make the peppers too soft.

→ What if my peppers tear while stuffing?

Don't worry - the sauce will hold them together, and they'll still taste great.

Thanksgiving Chile Rellenos

Roasted poblano peppers stuffed with a savory corn filling, topped with melted cheese and homemade tomato sauce. A holiday twist on traditional chile rellenos.

Prep Time
55 Minutes
Cook Time
60 Minutes
Total Time
115 Minutes
By: Mina


Difficulty: Intermediate

Cuisine: Mexican-American

Yield: 8 Servings (8 stuffed peppers)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 8 medium poblano peppers.
02 4 ounces Monterey Jack cheese.
03 Fresh parsley for garnish.
04 1 tablespoon olive oil.
05 1 medium yellow onion (1½ cups), diced.
06 6 Roma tomatoes (3 cups), diced.
07 2 cloves garlic, minced.
08 2 sprigs fresh oregano.
09 1/2 teaspoon kosher salt.
10 1/4 teaspoon black pepper.
11 16 ounces frozen corn, thawed.
12 1 tablespoon olive oil.
13 1 small yellow onion (1/2 cup), diced.
14 1 Roma tomato (1/2 cup), diced.
15 1 teaspoon kosher salt.
16 1/4 teaspoon black pepper.
17 1 bay leaf.

Instructions

Step 01

Broil poblanos until charred, 10-12 minutes.

Step 02

Cover peppers to steam 10 minutes.

Step 03

Heat oven to 375°F.

Step 04

Cook onions, tomatoes, garlic, oregano, and seasonings 5 minutes.

Step 05

Blend until smooth.

Step 06

Boil 5 minutes, pour in baking dish.

Step 07

Cook corn, onion, tomato with seasonings 5 minutes.

Step 08

Peel poblanos, cut slit, remove seeds.

Step 09

Place peppers in sauce.

Step 10

Fill with corn mixture.

Step 11

Top with cheese.

Step 12

Cover, bake 15 minutes.

Notes

  1. Don't rinse peppers after roasting.
  2. Can prepare ahead.
  3. Use paper towels to remove pepper skin.
  4. Tears in peppers are okay.

Tools You'll Need

  • 9x13 baking dish.
  • Blender.
  • Rimmed baking sheet.
  • Aluminum foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 12 g
  • Total Carbohydrate: 28 g
  • Protein: 9 g