Chiles Rellenos in Pumpkin Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 large poblano peppers
4 thick strips of panela or fresh cheese
4 slices of ham
1 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 cup dark beer
2 cups pumpkin puree
1/2 cup evaporated milk or cream
1 tsp fresh sage, minced
1/2 tsp oregano
12 tsp basil
1 tsp brown sugar
Salt and pepper to taste


First you need to clean and seed the peppers. I could try to explain how to do this, but it is easier just to watch these videos.

In a medium pot over medium high heat saute onion and garlic in olive oil.

Add the beer and bring to a quick boil. Add pumpkin and mix well.

Add evaporated milk and reduce heat to medium. Add spices and mix well.

Bring to a boil and reduce heat to low. Season to taste and simmer for 10 minutes covered.

Stuff the clean peppers with cheese and ham. You might grill the cheese and ham before stuffing the peppers.

Plate the peppers and pour pumpkin sauce over them. Serve immediately.