Roasted Poblanos Stuffed with Chorizo and Chayote

Here's my version of a quick and easy chile rellenos using chorizo and chayote as the filling  with a crunchy topping of  panko crumbs and almonds.  You can bake this dish right away, or it can be assembled the day before.  It's designed to go directly from the refrigerator to the oven without any additional prep the next day, and it bakes in just 30 minutes.  I've written this recipe to use supermarket chorizo, but it's also great with the Green Chile Chorizo from Season 7 of Mexico - One Plate at a Time.  So, if you're looking for another recipe to use your homemade chorizo, here it is.

Servings: 4


  • 4large (about 1 1/4 pounds total)fresh poblano chiles, not twisted or deeply indented
  • 1poundchorizo (we like the Supremo brand)
  • 2cups diced white onion
  • Salt
  • 1poundchayote, seeded and diced (about 3 cups) OR 1 pound diced zucchini
  • 6ounces goat cheese
  • 1 1/2tablespoon olive oil
  • 1/2cup panko bread crumbs
  • 1/4cup (1 1/2 ounces) finely chopped blanched almonds
  • 2tablespoon finely chopped cilantro or flat leaf parsley


Roast the chiles directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skins have blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Place in a bowl, cover with a kitchen towel and let stand 5 minutes. Rub off the blackened skin, then cut an incision in the side of each one, starting 1/2-inch below the stem end and continuing to the tip. Make two more cuts on either side of that opening, next to the stem, to extend the open at the top, about 1/2-inch on both sides. One by one, open up the chiles and remove all the seeds. Quickly rinse the inside the chiles, being careful not to rip the opening any wider; and drain on paper towels, cut-side down.

Crumble the chorizo into a 12-inch non-stick skillet set over high heat. Cook for 5 minutes, using a spoon to break up any large pieces, until the chorizo is nicely browned and cooked through. Lower the temperature to medium, scoop in the diced onion, chayote or zucchini, and 1 1/2 teaspoons salt. Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the chayote has softened. Remove from the heat and cool completely.

Once cooled, crumble the goat cheese over the mixture and stir to combine. Stuff each chile with 1/4 of the chorizo-goat cheese mixture and then fold the chile around the sides of the filling leaving a gap in the center. Place the filled chiles into a 13 x 9-inch casserole dish and wrap tightly with aluminum foil. Refrigerate until you're ready to bake them.

Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Once the oil is hot, scoop in the panko crumbs and almonds. Cook for about 3 minutes, stirring constantly, until the mixture is golden brown. Cool completely and store in an air-tight container until you're ready to serve.

When you're ready to finish the dish, preheat the oven to 375 degrees. Remove the chiles from the refrigerator and place the foil wrapped casserole dish in the oven on the middle rack. Bake for 30 minutes.

While the chiles are baking, stir the chopped cilantro or parsley and 1/4 teaspoon salt into the panko/almond mixture. Remove the casserole from the oven, slide the chiles onto a serving dish and sprinkle the panko topping over the top. Serve immediately.


  1. Thank you so very much for your recipes and talent. You were a big inspiration for me to become a Chef. I love all your recipes and still watch you on PBS.

  2. Feeling adventurous, I made this last weekend. I had never had cheyote before. I never had chile rellenos before either. I was a little nervous about how the cheyote would turn out, because it has a strange smell while it was cooking in the skillet. I think the strangeness in the cheyote was only due to it not being cooked all the way through, because after baking for 30 minutes in the 375 degree oven, I plated the stuffed chile on a simple roasted tomato sauce (roasted roma tomatoes, garlic and onion, blend and simmer) and everything really came together well. I often make enchiladas so I made a simple cheese enchilada to go with the chile relleno as backup, but I think the chile relleno actually came out better because of all the different textures and flavors. Will be making this again but with a vegan chorizo next time.

  3. My husband and I made these for dinner tonight. He roasted the poblano on the grill and I made the filling and topping. I used zucchini in place of the chayote. I have never had chayote but if you think it is a better choice, I will look for them in advance. Thank you for giving us other options on your recipes, it is much appreciated. We love to cook together. I loooove roasted poblano. He said they were a keeper.

  4. Just stumbled onto RED O while in Santa Monica! THANK YOU!
    I regretted never getting to your Frontera Grill while living in Chicago so thrilled to find Rick Bayles’s name on the Red O menu! No wonder, it was one of the best meals I have ever had! Service was fantastic too!
    Best part is that my husband wants to perfect Chili Relleno recipe and I look forward to getting a few of Ricks cook books!

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