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Chiles Rellenos With Mole

A tasty twist on a classic dish! Chiles Rellenos stuffed with veggies & cheese smothered in DOÑA MARÍA® Mole Verde sauce.

30 Minutes
40 Minutes
1 Hour 10 Minutes


  • 6 medium poblano peppers
  • 1 teaspoon canola oil
  • 1 tablespoon finely chopped onion
  • 1 1⁄2 cups potatoes, peeled and diced
  • 1 cup carrots, peeled and diced
  • 1⁄2 cup celery, diced
  • 1 1⁄2 cups queso panela cheese, diced
  • 2 cups DOÑA MARIA® Mole Verde
  • Garnish: shredded queso fresco


  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 for 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 a baking sheet and place stuffed peppers over mole sauce. Top with remaining mole sauce and bake 20 minutes. Garnish, if desired.