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Chiles rellenos a la parrilla
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Grilled Stuffed Poblanos


  • Chiles poblanos, California o Chilaca
  • Cheese it can be Chihuahua, Mozzarela, Chester or any melting cheese
  • Thooth picks
  • Napkin
  • Olive or vegetable oil


  • Rinse your Poblano chile with a little water.
  • Along the chile, follow one of the chili lines and cut along the length.
  • Remove the Poblano seeds being very careful not to open too much the cut you just made
  • Stuff the poblano with cheese.
  • Join the crack you made to the poblano with the toothpicks.
  • Place a little oil on the napkin and spread the chili with it.
  • Place the chili on the grill and be vigilant. when the skin looks tan, change sides and thus go turning until all the skin looks burn or black
  • You can eat it in a taco inside a tortilla or have it as a sidedish
  • You can either take of the skin of the poblanos with your hand before eating or eat it with the skin.