Grilled Chile Relleno with Two Salsas
On April 23, 2025
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Stuffed with melty cheese and spicy chorizo, and served with two salsas, you can make these Grilled Chile Relleno peppers in under an hour!
Grilled Chile Relleno with Salsa Verde and Corn Salsa
There’s nothing quite like biting into a perfectly-grilled chile relleno you made in your own backyard. That moment when your teeth break through the smoky, slightly-charred exterior to reveal a cascade of melted cheese and savory chorizo is pure grilled bliss. These stuffed peppers combine heat and rich smoke for a dish that tastes indulgent, but comes together super easy.
Whether you’re hosting a backyard fiesta or just looking to give your weeknight dinner menu a splash of spicy flacor, these grilled chile rellenos deliver big without taking hours on hour the grill. My two-zone grilling method ensures perfectly tender peppers with an irresistible char, while the optional salsas add bright, fresh contrast to the ooey-gooey, savory filling. After you give this Grilled Chile Relleno recipe a try, it will become a staple on your grill menu.
What is Chile relleno?
Chile relleno literally means “stuffed pepper” in Spanish, and that’s exactly what these delicious morsels are. While traditional chile rellenos are often battered and fried, my grilled version offers a lighter approach with all the flavor and none of the fuss.
I stuff mine with creamy Oaxaca cheese and spicy chorizo for a mouthwatering combination that’s hard to resist. The grilling method gives you the option to add some beautiful char to the peppers at the end of your cook. By giving them a couple minutes over direct heat, you’ll enhance the natural sweetness of the peppers and add a subtle smokiness that perfectly complements the filling.
Ingredients for this Recipe
One of the beauties of this recipe is how it delivers incredible flavor with minimal ingredients. You can make a simple chile relleno with just 4 ingredients. Of course, I highly recommend going the extra mile with the dual salsa approach for maximum experience.
- 1 pound ground chorizo (browned)
- 1 Tablespoon avocado oil
- 6 poblano peppers (Anaheim peppers are also great for stuffing and charring)
- Oaxaca cheese (you can also use Monterey Jack cheese or your favorite for melting)
- Mexican Street Corn Salsa (optional garnish)
- Smoked Salsa Verde (optional garnish)
How to Make Chile Relleno on the Grill
Making chile rellenos might seem intimidating, but I promise there’s nothing to fear except a good time. Follow these simple steps, and you’ll be enjoying a restaurant-quality dish right in your backyard:
- Prepare the salsas. This step is optional, but I promise you won’t regret it. I served my grilled and stuffed poblanos on a bed of my Smoked Salsa Verde, and a scoop of my Mexican Street Corn Salsa. If you want to make these (and you should, your mouth will thank you), I recommend doing them ahead of time. This way they’re ready for assembly when you’re done cooking.
- Preheat the grill. First, fire up your favorite grill for two-zone heat. This gives you the perfect environment to cook these chile rellenos. The indirect heat zone will gently cook the peppers and melt that cheese to ooey-gooey perfection, and the direct heat zone lets you add some beautiful char marks.
- Brown the chorizo. While your grill heats up, cook that chorizo in a 12-inch cast-iron skillet until it’s browned. The sizzle and aroma alone will have your mouth watering in anticipation.
- Stuff the peppers. Use a sharp knife to create T-shaped slits in your peppers. This gives you an opening to remove the seeds and add the goods. As you nestle the cheese and chorizo into each pepper, you’ll see the little flavor bombs forming before your eyes.
- Grill the peppers. Place the peppers on the grill grates, close the lid, then let the heat and smoke work their magic. The peppers soften and blister, the cheese melts, and the elements meld together in an irresistible explosion of flavor.
- Add the salsas, serve, and enjoy. Remove your peppers to a serving platter to cool for a few minutes, then garnish with your salsas or favorite toppings, and enjoy!
How Long to Grill Stuffed Peppers
When grilling these stuffed peppers, you won’t have to wait long. About 15-20 minutes over indirect heat is all it takes for pepper perfection. This two-zone heat method is the secret to achieving that ideal texture. Soft enough to bite through easily but still with enough structure to hold all that delicious filling.
If you want to give them that Backyard BBQ Hero touch, give them a quick finish over direct heat for a couple of minutes. This allows you to develop a beautiful char on the exterior of your peppers. Those little blackened blisters aren’t just for show. They add an incredible depth of flavor that makes these chile rellenos absolutely irresistible.
No grill? No problem! You can also make these on a baking sheet in your oven. The flavor profile will be slightly different without the smokiness from the grill, but they’ll still be delicious.
Serving Suggestions
These stuffed peppers are filling enough to serve as a main course, but they also make impressive appetizers for your next gathering. The combination of the rich, spicy filling and slightly-sweet peppers creates a perfect balance that works wonders all on its own. If you want to make it a full meal, serve these chile rellenos alongside some rice and refried beans. But whatever you do, don’t sleep on the optional salsas.
More Stuffed Recipes
Once you master these chile rellenos, a whole world of stuffed pepper possibilities opens up. From sweet bell peppers to fiery jalapeños and beyond, I’ve got stuffed recipes for every occasion. You can find them all in the Hey Grill Hey App, but for now, check out these popular options:
Grilled Chile Relleno Recipe
Make this Grilled Chile Relleno recipe in your own backyard to rival the best restaurant in town. After you’re done, drop a 5-star rating and let me know how yours turned out in the comments section below. And don’t forget to follow along on Instagram and Facebook for more awesome tips and tricks to help you become a Backyard BBQ Hero! I know you can be.
Grilled Chile Rellenos with Two Salsas
Ingredients
- 1 pound chorizo ground
- 1 Tablespoon avocado oil
- 6 poblano peppers
- 12 ounces Oaxaca cheese cut into strips or chunks
- smoked salsa verde link to recipe in notes section
- Mexican street corn salsa link to recipe in notes section
Instructions
- Prepare the corn salsa and salsa verde. These are totally optional additions, but I recommend having them ready when you grill your Chile rellenos. If you want to make your own, I’ve included links to the recipes in the notes section. You can use any. Salsa you like, or skip this altogether.smoked salsa verde, Mexican street corn salsa
- Preheat the grill. Set your grill up for two-zone heat with an overall temperature of 375-400 degrees F.
- Brown the chorizo. Heat a cast-iron skillet or pan over medium heat. Remove the chorizo from its casing. Drizzle the pan with the avocado oil, then add the chorizo. Break apart the chorizo with a spatula, and cook until everything is browned.1 pound chorizo, 1 Tablespoon avocado oil
- Prepare the peppers. Slice the cheese into 1-ounce strips or chunks. Cut a T-shaped slit into the poblanos, then remove the seeds from inside. Add 2 ounces of cheese into each pepper, then scoop in about a cup of browned chorizo.6 poblano peppers, 12 ounces Oaxaca cheese, 1 pound chorizo
- Grill the peppers. Place your peppers on the grill grates over indirect heat, close the lid, and grill for 15-20 minutes. You want the peppers to soften and become blackened and blistered, and the cheese to melt.
- Add the salsas, serve, and enjoy. When your chiles are ready, remove them to a serving platter topped with salsa verde, then scoop on some corn salsa. Serve and enjoy!smoked salsa verde, Mexican street corn salsa
Notes
- Make your own following the recipe here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
