Ola's Chile Rellenos

Prep: 1 hour Cook: 30 mintes


By Ola Ellman
Ola and I were talking about potato-filled Chile Rellenos during the last McDougall Advanced Study Weekend and she told me about her recipe for easy and healthy Chile Rellenos. I made these when I was perfecting the Chile Relleno recipe above and served them side by side. They are delicious, with a completely different taste because of the squash and sauce choice. Again, they are a bit labor intensive, but worth the trouble if you have the time. Use leftover mashed potatoes, if possible, to save time.


  • 4 large poblano chili peppers
  • 1 cup mashed potatoes
  • 1 cup roasted, mashed butternut squash (see hints below)
  • 1 1/2 cups Mexican green sauce (see hints below)
  • 1/4 tsp cumin
  • 2 tbsp onion, chopped


Char and skin the poblano chilies. Preheat broiler. Lay chilies in a single layer on a dry baking sheet. Broil about 4 inches from broiler until chilies are blistering and charred on all sides, turning frequently. This will take about 15 minutes. Put chilies in a large metal bowl, cover with plastic wrap and let sit for 15 minutes. Remove skins with your hands, rubbing with a paper towel, if necessary. Set aside on paper towels to dry. Or use method below in hints.

Combine the mashed potatoes with the mashed squash. Stir in the cumin.

Pour about 3/4 cup of the green sauce in the bottom of a medium baking dish.

Preheat oven to 375 degrees.

Cut a slit down the side of each poblano and carefully remove the seeds. You may leave the stem on for presentation, if desired, otherwise remove it along with the seeds.

Stuff the poblanos with about 1/2 cup of mashed potatoes and squash mixture in each. Sprinkle with some of the chopped onion in each chili. Close the poblanos and place in the baking dish. Drizzle with about 3/4 cup more of the sauce. Cover and bake for 20 minutes, uncover and bake about 10 more minutes.

Hints: Poblanos may also be charred over a gas or electric burner until the skins are well blistered (use tongs for this). This will take a bit longer because they have to be done individually. The peppers can be placed in a brown paper bag to cool, instead of in a bowl, if desired. Cooling the peppers in a covered bowl or bag helps to loosen the skin, making them easier to peel. To roast a butternut squash, cut it in half lengthwise, remove the seeds, place cut side down on a baking dish and roast at 400 degrees until done, about 45 minutes. Puncture with a fork to check tenderness. The skin should be browned and flesh tender. Cool and scoop out flesh. Mash with fork. Save 1 cup of the mashed squash for use in this recipe. Reserve remaining squash for another use, or freeze and use much later. Look for a fat-free Mexican green sauce in the Ethnic section of your supermarket. I used a jarred green tomatillo salsa that was very flavorful, but not too spicy.