Ilse Castrejón

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Poblano Chilies Stuffed with Beef and Cilantro Sauce

40 mins
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Do you want to make chiles rellenos in different ways? This Poblano Stuffed with Beef in Creamy Cilantro Sauce is the ideal recipe to cook chiles in an original way. This typical Mexican dish is eaten as a main dish and varies depending on the region of the country where it is prepared. Reinvent your classic chile relleno and prepare it for a family meal or for some special occasion, it goes au gratin with Manchego cheese and a creamy cilantro sauce.
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4 portions
  • 4 poblano peppers
  • 1 tablespoon oil
  • 1/4 cups onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1 cup jerky , finely chopped
  • 1/2 cups corn kernels, yellow
  • to taste salt and pepper
  • 1 cup fresh coriander, bleached
  • 1/4 cups evaporated milk
  • 1 cup chicken soup
  • 1/2 cups cream cheese
  • 1/8 onions
  • 1 clove garlic
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cups manchego cheese
  • to taste red onion, filleted to decorate
  • to taste fresh coriander, to decorate


Preheat the oven to 180 °C. ( 356°F)
In a comal or grill roast the peppers until they are black. Put them in a plastic bag and let them sweat for 15 minutes, clean them and with a knife, make an opening in the middle, remove the seeds and veins. Set aside.
In a pan fry the onion with the oil, the garlic until they are transparent. Add the steak and cook 5 minutes, add the corn kernels, season to taste and set aside.
For the sauce, blend the cilantro with the evaporated milk, the chicken broth, the cream cheese, the onion, the garlic, the salt and the pepper until the mixture is integrated and reserve.
In a saucepan over medium heat, melt the butter and add the flour, cook a few minutes or until brown and add the sauce. Bring to a boil and cook until it thickens, season to taste and reserve hot.
Place the peppers in a tray, top with the steak and sprinkle the Manchego cheese.
Bake about 10 minutes or until the cheese melts. Serve on a plate with a layer of a coriander sauce as a base and decorate with purple onion and fresh coriander leaves.


Serve at thin layer of sauce on a plate, place the poblano pepper on top and decorate with purple onion and cilantro.


You can fry the peppers without having previously roasted to make the process of removing the skin faster.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Thalia Berenice Pineda Ferrer
05/03/2020 08:19:38
Súper rico, a mi familia les gustó mucho 😍😍😍
Karen Ba-Ac
24/08/2018 18:02:47
Quedaron delicioso, les encantaron a mi familia

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