Chile Rellenos with Mole

Ever tried chile rellenos? We make them fast and easy with our Summit Hill Foods Mole Concentrate. Get delicious flavor in a fraction of the time!

  • by Chef Maryanne Jones
  • Servings: 2
  • Ready in: 30 Minutes
  • Ideal application: Main Dish
  • Products:

    Mole Concentrate


  • 2 poblano chile peppers
  • 1 oz green chiles
  • 1 cup cheddar cheese
  • 1/2 oz Mole Concentrate
  • 8 oz water


  1. Heat the oven to 375ºF.
  2. Char the outside of the poblano peppers using a gas burner, holding with tongs and rotating as needed. If you don’t have a gas stove, use the broiler setting on your oven and turn periodically until the poblano peppers are charred on the outside.
  3. Put peppers in a ziplock bag for 5 to 7 minutes to steam.
  4. Peel the peppers by rubbing with a paper towel.
  5. Cut one side of the poblano to lay open, and de-seed the pepper.
  6. In a small bowl, mix together cheese and green chiles.
  7. Stuff the poblanos with the cheese and green chile mixture.
  8. Put aluminum foil on a sheet pan, and place the poblanos on the foil, seam-side down. Bake in the oven until the cheese is melted for 5 to 10 minutes.
  9. While poblanos are baking, mix the Mole Concentrate and water in a small sauce pot. Mix and heat until it comes to a low boil, then reduce heat to low.
  10. Check the peppers, when cheese has melted, remove from the oven.
  11. Top the poblano peppers with 2 oz. mole and sprinkle with more cheese.

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