Chiles Rellenos in Pumpkin Sauce

Chiles rellenos in pumpkin sauce

The last couple of weeks the blog-o-sphere has been overflowing with pumpkin (and other great fall ingredients) recipes. Here in the northern hemisphere fall is in full swing and that means that our kitchens and ovens are getting busy preparing a great array of dishes using the best of the harvest. This is my favorite season of the year and pumpkin is one of my favorite ingredients. That’s why when the ingredients for this month’s Royal Foodie Joust were announced I was very excited. Kat won last month and she chose Orange Pumpkin (or anything other orange flesh squash, i.e. butternut, acorn, kabocha), Black (stout, Porter or other dark colored Beer) and Sugar.

Last weekend we went to the pumpkin show in Circleville, Ohio and looking at all those monster pumpkins gave me an idea of what I wanted to make. So today I had this for lunch, a delicious chile relleno bathed in a pumpkin sauce. I can still smell the delicious aromas lingering in my kitchen. There are many ways to make chiles rellenos and they can be stuffed with a lot of different ingredients, but I made a very simple chile relleno, the star of this recipe was the sauce.


Chiles Rellenos in Pumpkin Sauce
Recipe type: Lunch
Cuisine: Mexican
  • •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 (I used Bohemia)
  • •2 cups pumpkin puree
  • •1/2 cup evaporated milk or cream
  • •1 tsp fresh sage, minced
  • •1/2 tsp oregano
  • •1/2 tsp basil
  • •1 tsp brown sugar
  • •salt and pepper to taste
  1. 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.
  2. In a medium pot over medium high heat saute onion and garlic in olive oil.
  3. Add the beer and bring to a quick boil. Add pumpkin and mix well.
  4. Add evaporated milk and reduce heat to medium. Add spices and mix well.
  5. Bring to a boil and reduce heat to low. Season to taste and simmer for 10 minutes covered.
  6. Stuff the clean peppers with cheese and ham. You might grill the cheese and ham before stuffing the peppers.
  7. Plate the peppers and pour pumpkin sauce over them. Serve immediately.

Chiles rellenos in pumpkin sauce

¡Buen provecho!


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  • Great idea on these Ben! Love all those flavors and ofcourse great combo for the Joust!

  • The dish sounds awesome and we are on the same wave line as my dish had a pumpkin sauce as well. I have to hurry and post mine soon.

  • Love that first shot brother. Awesome awesome job! I have been looking for a great relleno recipe and I love this idea. Although do you find it hard to accept it is fall since our summer was so mild? I have been struggling with this badly.

  • Some of my favorite flavor elements in one dish – awesome! Could you please clarify "pumpkin puree?" Do you puree fresh roasted pumpkin, or is this a purchased product? I want to try this, but I'd hate to get it wrong! 🙂

    • Either one would work. I usually buy canned pumpkin since it is too much work roasting pumpkins, lol.

  • Your pumpkin sauce looks delicious! Sounds great with a chile relleno, or just a bowl of the sauce by itself would be pretty lovely too.

  • A great use of the ingredients! Very creative

  • Ooh what a great use for pumpkins! I LOVE chile rellenos. And your photos are sooo pretty 🙂

  • What a cool twist on chile rellenos! I love it!

  • Ben, the colours, the flavour contrasts and they heat of the Poblanos (mild) have got me all perked-up for this dish. I like that you pair fine beers with your food.

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