Strawberry Chile Relleno

This sweet and savory dish, drizzled with pecan sauce, is a fresh take on chile rellenos.
Chille Relleno with Strawberry Picadillo

Strawberry Chile Relleno

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 Chile Rellenos
Calories: 768kcal

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  • 4 Tbsp olive oil
  • ½ cup chopped white or yellow onion
  • ½ lb ground beef
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 4 poblano peppers

For the pecan sauce:

  • 1 cup pecans
  • 1 cup whole milk
  • 1 cup sour cream
  • ½ tsp salt
  • ¼ tsp pepper

For the garnish:

  • 1 cup strawberries sliced
  • ½ cup parsley finely chopped


  • Add olive oil to a frying pan and sauté the onion and ground beef on medium heat.
  • Add the pecans, cranberries and paprika; season with salt and pepper and remove when browned.
  • Grill or broil the peppers until lightly charred and place in a plastic bag for 10 minutes to “sweat.” Under running water, remove the skin.
  • With the point of a sharp knife, cut lengthwise and remove the seeds and veins.
  • Fill the peppers with the meat mixture; bake at 350°F for 5 minutes.
  • Meanwhile, prepare the sauce by blending the pecans, milk, sour cream, salt, and pepper.
  • Serve the chiles on a platter and garnish with strawberries and parsley leaves.


Serving: 1  Chile Relleno | Calories: 768kcal | Carbohydrates: 31g | Protein: 23g | Fat: 65g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 682mg | Fiber: 7g | Sugar: 21g | Vitamin C: 88mg

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