Chiles Rellenos

Amisha Gurbani

Amisha Gurbani, owner of Jam Lab

Instagram: @thejamlab
To purchase jams:

Amisha is a wife and a mother of two little ones.  On top of that, this multi-talented lady is an amazing cook, handcrafted jam maker, small business owner – and did I mention she is a full-time computer engineer?  She currently lives in San Francisco but original hailed from Mumbai and came to the United States to acquire her Masters in Engineering.  In India she grew up in a warm household where she learned to cook with her mother and was encouraged to create and master her own skills in the kitchen.  Her love of cooking is now being shared with her own two little ones where she focuses on healthy and nourishing meals.  In an effort to provide more healthy options for her children she began making her own homemade jams, which eventually led to the creation of  her business, Jam Lab, making artisan jams using fresh seasonal fruits infused with herbs.

Amisha is sharing with us her healthy version of Chiles Rellenos, where she broiled the stuffed poblano peppers instead of the typical method of deep frying.  There’s so much flavor in these cheese, mushroom and zucchini stuffed peppers, topped with our San Miguel nut & spice mix – and the colors, well just see for yourself, they’re vibrant and gorgeous.  I can’t wait to make these at home myself!

Chiles Rellenos

Yield: about 4 servings


    for the tomato sauce/salsa:
  • 4 medium sized tomatoes, roughly chopped into large pieces
  • 1 jalapeño, seeds removed
  • 1 onion, roughly chopped into large pieces
  • 3-4 cloves of garlic
  • salt and pepper to taste
  • 3-4 tbsp vegetable or sunflower oil
  • 1/4 cup chopped cilantro
  • for the chiles rellenos:
  • 4-5 poblano chiles
  • 1 corn, kernels removed
  • 3/4 cup mushrooms, chopped into small pieces
  • 1 zucchini, chopped into small pieces
  • 3/4 teaspoon of ancho chili powder
  • salt and pepper to taste
  • 1 cup of oaxaca cheese
  • for the chipotle crema:
  • 1 cup sour cream
  • 2-3 chipotle in adobo sauce (comes in a little can found in grocery stores), chopped
  • 1 tsp adobo sauce, from the can
  • 1 tbsp. lime juice, fresh
  • salt and pepper to taste
  • garnish:
  • San Miguel nut & spice mix
  • 1/2 cup queso fresco cheese


  1. Mix together the ingredients for the chipotle crema and set aside.
  2. Pre-heat the oven to 400°. On a medium baking sheet, place the tomatoes, onions, garlic, jalapeños. Massage with oil, salt and pepper, and bake it for about 20 minutes. Once done, puree it in a high speed blender with fresh cilantro. Set aside.
  3. For the chile relleno, keep the oven on, put it on broil setting. On a baking sheet, put the poblano chiles and broil them on the middle rack for about 2 minutes, then turn. Keep doing so until all the sides are nicely charred. Once charred, remove from the oven. Switch the oven off. Put the charred chiles in a large bowl. Cover with saran wrap and let it cool for about 20 minutes. Once cooled, with your hands, remove the charred skins from the chile. Slit it open and gently remove the seeds. Make certain you are wearing gloves; the seeds can burn your hands - and don't touch your eyes!
  4. To prepare the filling, in a large sauté pan, add in the oil and heat on medium. To the pan add corn, mushroom, zucchini & garlic. Add the ancho chili powder, salt and pepper. Mix until well blended. Sauté for about 10 minutes until it is nicely cooked. Remove to a medium sized bowl. Now add the Oaxaca cheese and mix. Do not over mix.
  5. Stuff each chile pepper with this filling. Turn the oven to broil and place under the broiler for about 5 minutes. Keep watch to make sure it does not burn. Once they are slightly browned, remove from oven.
  6. Place each chile relleno in the center of a serving plate. Add about 1/4 cup of the tomato sauce around the relleno. Top with the chipotle crema drizzle. To the top add a sprinkle of the queso fresco cheese. Finish with a sprinkle of the San Miguel nut & spice mix.

Chiles Rellenos - Glory Kitchen
Chile Relleno - Glory Kitchen