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Zesty Mexican Chili Rellenos

Zesty Mexican Chili Rellenos

I came across three jars of the most amazing blends of perfect flavors. Over this past week I used all three and I MUST share each of these recipes with you. In the below chili relleno side-dish recipe I used their mushroom blend called Zesty Mexican which is a wild and perfect blend of diced Portabella, vegetables and herbs. I did not batter my chilis nor deep fry them. I came up with my own healthy paleo twist. They were a hit twice in one week!

Zesty Mexican Chili Rellenos 2

There’re no artificial preservatives in these mushroom mixes, They are gluten free, low carb, paleo and keto friendly. I must say, fresh is the go word here. It comes in a jar, but the flavors are there as if I had just diced and mixed them right there on my very own cutting board. Amazing! FRESH-100%

Zesty Mexican Chili Rellenos 3

I like to make quick and easy recipes. I hope you enjoy this unique side-dish. I made this recipe twice in one week at the family’s request. There were no leftovers either night. Now that tells you something.

@Blendabella  #Blendabella #zestymexican

Zest Mexican Chili Rellenos 4

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Zesty Mexican Chili Rellenos 1

Zesty Mexican Chili Rellenos

  • Author: Tina Turbin
  • Yield: 5 1x


I used a delicious mushroom blend called Zesty Mexican by BLENDABELLA which is a wild and perfect blend of diced Portabella, vegetables and herbs. I did not batter my chilis nor deep fry them.I came up with my own healthy paleo twist. They were a hit twice in one week.


  • 5 Anaheim Chilies (choose ones the same general size and around 56 inches long)
  • 11/2 cups fresh chopped cilantro
  • 4 ounces soft goat cheese or mild cheese of your choice (room temp)
  • 1 jar BLENDERABELLA Zesty Mexican
  • 4 Tbsp raw pumpkin seeds (toasted recipe below)
  • 1 pinch of salt
  • 2 drops of olive oil.


  1. Preheat the oven 350 F
  2. Mix the cilantro, cheese and jar of Zesty Mexican and set aside
  3. Wash and dry your pepper
  4. Split all the way down the center lengthwise leaving the stem and the tip intact
  5. Rinse under water cleaning of all seeds.
  6. Dry with towel.
  7. Roast over a low stove flame until lightly charred. Turning as needed with tongs. * using a broiler is an option, just turn frequently and keep an eye on them.
  8. Stuff each one with 1/5 of the mixture.
  9. Somewhat close the opening as best as you can.
  10. The stuffing will be exposed.
  11. Place them side-by-side in a 2.2 qt. rectangular Pyrex dish.
  12. Cover loosely with tin foil.
  13. Bake on the center rack of your oven covered for 35 minutes.
  14. Remove foil for the baking dish.
  15. Bake another 10-5 minutes.
  16. Remove.
  17. Let sit 5-10 covered with foil or serve immediately.
  18. Garnish with pumpkin seeds before serving is optional.
  19. Enjoy!
  20. OPTIONAL: While your chilies are baking you may roast your pumpkin seeds over a low flame in a small skillet until golden and browning and add 2 pinches of salt near the end. – you may add 2 drops of olive oil for a crispier oilier flavor during pan roasting.


This recipe is presented here as a side dish allowing 1 chili per person. If you have more people I highly recommend you make more and if you like leftovers, make even more! This recipe REALLY is a hit!



From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at)

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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