Chiles Rellenos with Mole

Enjoy a tasty twist on a classic dish! These chiles rellenos are stuffed with veggies & cheese and then smothered with DOÑA MARÍA® Mole Verde sauce.

Celebrate with DOÑA MARÍA


  • 6

    medium poblano peppers

  • 1 teaspoon

    canola oil

  • 1 tablespoon

     finely chopped onion

  • 11⁄2 cups

    potatoes, peeled and diced

  • 1 cup

    carrots, peeled and diced

  • 1⁄2 cup

    celery, diced

  • 11⁄2 cups

    queso panela cheese, diced

  • 2 cups

    DOÑA MARIA® Mole Verde

  • Garnish: shredded queso fresco

Print Recipe

Serves Makes 6 servings



  1. Place oven rack 6 inches from heat source.

  2. Heat broiler.

  3. Place poblano peppers on baking sheet and broil 10 to 15 minutes, turning occasionally, until skins are charred and blackened. Let stand 15 minutes.

  4. Heat oven to 350°F.

  5. Carefully remove pepper skins with a paper towel. Using a paring knife, make 2-inch cut in pepper and carefully remove seeds and membrane. Set aside.

  6. In medium skillet, heat oil over medium-high heat. Cook onion and next 3 ingredients 3 minutes. Transfer onion mixture to medium bowl. Add panela cheese and mix well. Carefully spoon about 1⁄4 cup onion mixture into each pepper. Spoon about 1⁄4 cup mole sauce onto baking sheet and place stuffed peppers over mole sauce. Top with remaining mole sauce and bake 20 minutes. Garnish, if desired.


HERDEZ® Salsa Roasted Poblano Medium/Hot

Turn up the heat with the unique flavor of poblano peppers.

Learn More

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