We heart Mexican cuisine. Many Mexican restaurants only add cheese and fry their chile rellenos. However, we saw a segment on "Rescue Chef" to grill the poblano peppers and fill them with lots of yummy goodness. Ever since that episode, we have been baking a heartier, healthier chile relleno. It's a hit in our bellies.
First we grill the pasilla chiles (also known as poblano peppers) and remove the outer skin. (Note - I have also made this dish with red peppers). For the filling we mix grilled onion and jalapeño, carnitas, rice, fresh tomatoes (you could use canned diced tomatoes), salsa, cilantro, chile powder, cayenne pepper, and salt and pepper. After baking them, we top the chile rellenos with shredded cheese and more fresh cilantro. ¡Buen apetito!