Stuffed Güero Chilli Peppers (Chiles Güeros Rellenos)
Güero peppers stuffed with minced beef and vegetables, served in cream sauce.
About this recipe
Güero (wax) peppers stuffed with minced beef, vegetables and spices, served in a cream sauce. Speciality of Sonora and northern Mexico.
History & Origin
Chiles güeros rellenos are a speciality of northern Mexico, particularly Sonora, Chihuahua and Sinaloa. The güero chilli - also known as wax chilli, banana pepper or crystal yellow chilli - is a mildly hot pepper (2,500-5,000 Scoville) with fruity flavour and thick walls ideal for stuffing. In northern Mexican cuisine, stuffed chillies have a long history tied to cattle farming and the abundance of beef. Unlike Puebla's chiles en nogada or cheese-stuffed versions from central Mexico, the northern style features minced beef mixed with vegetables and spices, reflecting the ranching culture of Sonora and Chihuahua. The güero chilli is preferred because its moderate heat allows for greater enjoyment without the intense spice of poblano, and its fruity flavour complements beef perfectly. The pre-roasting technique to peel the chilli is common across regions, but in Sonora it is sometimes skipped when chillies are very fresh and tender. The cream sauce accompanying these stuffed chillies is another northern characteristic: a blend of soured cream, stock and spices that gently contrasts with the chilli's heat and the flavourful meat filling. Served with steamed white rice and wheat flour tortillas - another Sonoran emblem.
Estimated cost
£20.14
Total cost
£5.04
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
26g
Protein
18g
Carbohydrates
22g
Fat
3g
Fibre
650mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Roast 8 güero chillies directly over a gas flame or on a griddle, turning with tongs until the skin is black and blistered all over. Place in a sealed plastic bag for 10 minutes to steam. Carefully peel, open along one side and remove seeds without breaking the chilli.
💡 Leave a small opening to stuff - do not open completely.
- 2
In a pan with oil, sauté 1 medium chopped onion and 2 garlic cloves until translucent. Add 400g minced beef and cook until browned, breaking up well.
- 3
Add 2 chopped tomatoes, 1 peeled carrot diced small, 1 cooked diced potato, salt, pepper, cumin and oregano. Cook 10-12 minutes until vegetables are tender and liquid has evaporated.
💡 The filling must be dry so the chilli does not burst when served.
- 4
Fill the chillies with the meat and vegetable mixture, pressing gently. Close the opening with cocktail sticks if needed. Coat in flour and beaten egg and fry in oil until golden. Alternatively, bake at 180°C for 15 minutes without coating.
💡 The baked version is lighter and better respects the chilli's flavour.
- 5
For the sauce: mix 200ml soured cream with 150ml chicken stock, salt, pepper and one crushed garlic clove. Heat gently without boiling. Serve the chillies with cream poured over and chopped parsley.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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