Grilled Steak Chiles Rellenos with Mango Salsa and Creamy Corn Sauce

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Grilled Steak Chiles:

1 well-trimmed boneless beef top sirloin steak, cut 3/4″ pieces
12 Anaheim chiles
1 cup shredded mozzarella cheese
2 Tbsp. Chef Harry’s Steak Spice Rub or your favorite spice rub
1 Tbsp. olive oil

Mango Salsa:

1 large mango, diced
2 large plum tomatoes, seeded, diced
3 green onions, chopped
1 small serrano pepper, seeded, diced

Corn Sauce:

1 cup drained canned corn
1 cup regular or reduced fat evaporated milk
1/4 tsp. salt, 1/8 tsp. ground black pepper
1/8 tsp. ground red pepper


To make the Mango Salsa:

Combine the salsa ingredients in a medium bowl and cover. Refrigerate the salsa until you are ready to serve.

To make the Corn sauce:

Place the sauce ingredients in a blender or food processor container. Process them until smooth, then pour into a small saucepan and set aside.

To prepare the Grilled Steak Chiles Rellenos:

Place the chiles on a grid over medium, ash-covered coals and grill them for about 8-10 minutes or until the skins blister and begin to blacken, turning frequently. Place the roasted chiles in a food-safe plastic bag and close. Let them stand for 15 minutes. Meanwhile press the spice rub evenly onto the steak. Place the steak on a grid over medium, ash-covered coals, and grill, uncovered, for 13-16 minutes for medium rare to medium doneness, turning occasionally. Cool slightly, then cut the steak into bite-size pieces. Combine steak pieces and the cheese in a medium bowl and set aside.

Remove and discard the skins from the chiles, leaving the steam and tips intact. Cut a slit lengthwise down one side of each chile to create a pocket. Make another small crosswise cut just below the stem to form a T-shaped opening. Spoon about 1/4 cup of the beef mixture into the pocket of each chile.

Heat the oil in large nonstick skillet over medium heat until hot. Place the stuffed chiles in the skillet, overlapping peppers slightly, if necessary. Cook for 5-8 minutes or until the chiles are heated through and the cheese melts. Meanwhile cook the corn sauce over medium heat for about 5 minutes or until it is heated through, stirring occasionally. Spoon the sauce on individual plates and top with the stuffed chiles. Serve with the mango salsa.

Recipe from the Texas Beef Council.