Home > Recipes > Grilled Chiles Rellenos


Here is healthy version of my favorite Mexican Dishes.

1 package Tex-Mex Seasoning by Twisted Pepper Co.
1 package Chipotle Dip Mix by Twisted Pepper Co.
4 poblano peppers, halved and seeded
1 cup sour cream
2 cups Mexican cheese blend, divided
1 small onion, chopped
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1 Tbsp butter

  1.  In a small bowl, combine the sour cream and 1.5 Tbsp Chipotle Dip Mix . Cover and refrigerate until serving.
  2. In a large skillet, sauté onion in butter until onion is tender, add t1 to 2 Tbsp Tex-Mex Seasoning and the squash and zucchini, cook and stir over medium heat, about 2 to 3 minutes.
  3. Stir in the beans,1.5 cups shredded cheese cheese, and corn. Remove from heat. Spoon into pepper halves: sprinkle with remaining cheese.
  4. Prepare grill for indirect heat, using  drip plan. Place the peepers over pan. Grilled, covered, over indirect medium heat for 10 to 14 minutes or until tender.
  5. Serve with Chiptole Dip Mix