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Thanksgiving Chile Rellenos

Featured in Family Dinners.

Made these for Thanksgiving dinner, and everyone loved them! Roasted the peppers till soft and smoky, stuffed them with corn from the farmer’s market, and topped with gooey cheese. Tomato sauce tied it all together into this amazing dish. Even my sister who hates spice couldn’t stop eating, since poblanos aren’t hot. A fun, easy way to bring something new to the table!
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Updated on Fri, 04 Apr 2025 17:48:13 GMT
Stuffed poblano peppers with corn, cheese, and tomatoes in a vibrant tomato sauce, topped with herbs. Pin it
Stuffed poblano peppers with corn, cheese, and tomatoes in a vibrant tomato sauce, topped with herbs. | tasteofmoms.com

Spice Up Your Thanksgiving with Chile Rellenos

Adding these chile rellenos to your Thanksgiving spread brings real magic to the meal. The mix of smoky poblanos paired with gooey cheese and that rich garlicky tomato sauce creates total food bliss. I've added sweet corn to my family's traditional recipe, making it just right for holiday get-togethers. Each mouthful combines classic Mexican tastes with cozy holiday vibes.

What Makes These Holiday Chile Rellenos So Irresistible

These chile rellenos have amazing layers - from the smoky roasted poblanos to the gooey melted cheese and that velvety tomato sauce with hints of oregano. They're great for vegetarians at your holiday table but honestly, everyone will ask for more. Serve them with Mexican rice for a complete holiday offering that's even better as leftovers the next day.

Ingredients You'll Need

  • Poblano peppers: Go for the ones that feel solid and have vibrant color for best roasting results.
  • Monterey Jack cheese: Get it fresh for that perfect melt factor.
  • Corn: Don't worry if you can't find fresh - frozen works just as well.
  • Tomatoes: Grab ripe Romas for the most flavorful 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. | tasteofmoms.com

Cooking Steps

Prepare The Peppers
Put your poblanos under the broiler until the skin bubbles then let them sit covered in a bowl. Take the skin off carefully, they're precious.
Whip Up The Sauce
Soften your onions, garlic and tomatoes with oregano then blend them until they're super smooth.
Mix The Stuffing
Cook the corn, onions and tomatoes with your favorite spices until everything's nice and soft.
Assemble Everything
Stuff each pepper with your corn mixture, add plenty of cheese on top and bake until everything's hot and bubbly.

Best Ways To Enjoy

These holiday chile rellenos work perfectly as the star of your meal next to some Mexican rice or as part of your bigger Thanksgiving feast. If you've got some left, they'll stay good in your fridge for up to three days. Just warm them slowly in the oven to keep that fantastic 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. | tasteofmoms.com

Frequently Asked Questions

→ Why shouldn't you rinse the peppers after roasting?

Rinsing takes off the delicious roasted flavor. Just wipe the skin off with a paper towel instead.

→ Is this dish okay to prepare ahead of time?

Yes, you can assemble the stuffed peppers, refrigerate them, and bake later. Just allow extra time for cooking if starting cold.

→ Are poblano peppers very spicy?

No, they're pretty mild, and roasting makes them taste sweeter and less spicy.

→ Can you freeze this meal?

You could, but the peppers get softer when frozen. Best enjoyed fresh for the perfect texture.

→ What if the peppers rip when stuffing them?

No problem! The sauce will cover them, and they’ll still taste fantastic.

Thanksgiving Chile Rellenos

Stuff roasted poblanos with sweet corn filling, melt cheese on top, and coat with homemade tomato sauce. A cozy holiday upgrade to a classic dish.

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

Category: Family Dinners

Difficulty: Intermediate

Cuisine: Tex-Mex Fusion

Yield: 8 Servings (8 filled peppers)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 8 poblano peppers, medium-sized.
02 1 medium yellow onion (1½ cups), chopped.
03 6 Roma tomatoes, diced (about 3 cups).
04 4 oz Monterey Jack cheese.
05 Parsley, freshly chopped, for sprinkling.
06 1 small yellow onion (1/2 cup), chopped.
07 1 Roma tomato, diced (1/2 cup).
08 16 oz frozen sweet corn, defrosted.
09 2 garlic cloves, finely chopped.
10 2 oregano sprigs, fresh.
11 1 tablespoon olive oil, divided.
12 1 bay leaf.
13 1/2 teaspoon kosher salt.
14 1 teaspoon kosher salt.
15 1/4 teaspoon black pepper.
16 1/4 teaspoon ground black pepper.

Instructions

Step 01

Char poblanos under the broiler for 10-12 minutes.

Step 02

Let charred peppers rest covered for 10 minutes.

Step 03

Set oven to 375 degrees F to warm up.

Step 04

Sauté garlic, onion, tomatoes, oregano, and seasonings for about 5 minutes to soften.

Step 05

Puree sauce mixture until velvety.

Step 06

Let the sauce bubble for 5 minutes, then pour into a dish.

Step 07

Sauté onion, corn, tomato, and spices for another 5 minutes.

Step 08

Carefully peel skins off cooled poblanos, slice them open, and remove seeds.

Step 09

Nestle the poblanos into the sauce in your dish.

Step 10

Stuff peppers snugly with corn mixture.

Step 11

Sprinkle cheese generously on top of peppers.

Step 12

Cover the dish with foil and bake for 15 minutes.

Notes

  1. Don’t run water over the peppers when peeling.
  2. Prepping early is totally fine.
  3. Use paper towels to gently rub off pepper skins.
  4. Tears in the peppers? No big deal.

Tools You'll Need

  • 9x13 pan.
  • Blender for pureeing.
  • Sheet pan with a rim.
  • Foil for covering.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains 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