Mrs. Cubbison's Poblanos Rellenos


Prep Time:

Cook Time:


12 poblano chiles


2 Tablespoons prepared mole

1 (14.5 ounce) can chicken broth

1 teaspoon chipotle powder (more or less according to your ability to handle heat)

2 Tablespoons fresh lime juice


2 Tablespoons vegetable oil

1 small onion, small dice

1 (10 ounce) package Mexican chorizo

1/2 cup small dice of celery

1 Tablespoon minced garlic

1 small (approx. 4 ounce) zucchini, diced small

1 can (14.5 ounce) diced tomatoes

2 Tablespoons minced cilantro

1 (8.5 ounce) can corn, drained

1/4 cup roasted pumpkin seeds

1/4 cup dried, sweetened cranberries

4 ounces grated queso fresco

1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing


3 cups flour

2 cups milk

4 eggs

1-1/2 boxes of Mrs. Cubbison's Seasoned Corn Bread Stuffing, crushed into a coarse, sandy, meal

1 cup sour cream

1 teaspoon salt


  1. Preheat oven to 350°F.
  2. Roast the Poblano chiles over an open flame. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool to room temperature so you don't burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it. Slit them down the middle and remove the seeds. Set them aside for later use.
  3. Warm the chicken broth over a low heat in a small pot. Whisk in the mole to dissolve it into the broth. Add in the chipotle & the lime juice. Remove from heat & divide into 2 equal portions. Reserve both portions for later use.
  4. Make the filling: Heat the vegetable oil in large skillet over a medium heat. Add diced onion to pan. Cook, stirring often, just until the onions start to take on some color. Crumble the chorizo & add it to the pan. Add the celery, garlic, zucchini, & canned tomatoes with the pan. Cook stirring often until the excess juices have evaporated and the mixture holds together. Remove from heat & stir in the cilantro, canned corn, pumpkin seeds, cranberries, cheese, and 1/2 box (6 oz.) of stuffing. Pour half of the chicken broth/mole mixture over the filling. Stir to evenly coat filling.
  5. Stuff each of the chiles with 1/12 of the filling.
  6. Set up a dredging station as follows. You will need (3) 8" x 8" baking pans. In the first pan put the flour. In the 2nd whisk the milk & eggs. In the 3rd place the crushed Mrs. Cubbison's cornbread stuffing mix.
  7. Roll each stuffed chile in the flour. Shake off any excess so that you have a thin coating of the flour. Roll each chile in the milk mixture to create a tacky coating on the outside of each chile. Press each side of the chile into the Mrs. Cubbison's cornbread mixture so that the stuffing clings to the chile. Lay the chiles in a 4 quart casserole dish. Bake for 15-20 minutes, until the coating is golden brown.
  8. Make sauce: Whisk the remaining mole/ broth mixture into the sour cream. Stir in salt. Serve with the baked chiles.
  9. Optional garnishes can include cilantro leaves, pumpkin seeds, lime wedges, and dried cranberries.


The sauce made for the stuffed chile doubles nicely as a gravy for chicken or turkey.

This recipe comes courtesy of:
Jeorge Perez
Marshall High School - 3rd Place Winner - Mrs. Cubbison's Recipe Contest 2012
Careers through Culinary Arts Program's 2nd Annual High School Thanksgiving Stuffing Cook-Off