Name: Chiles Rellenos with Cheese and Enchilada Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 medium poblano chiles; 1 (4-oz.) block Monterey Jack cheese, cut into 3″ x 1 1/4″ sticks; Toothpicks; 1 (10-oz.) can red enchilada sauce; 1/4 cup low-sodium chicken stock or broth; 2 tbsp adobo sauce from a can of chipotle chiles; 1 tbsp sour cream; 1 tbsp fresh lime juice; 1 tbsp water; 1/4 cup sour cream; 4 large eggs; 1/3 cup cornstarch; 1 tsp kosher salt; Canola oil, for frying (2 to 3 cups); 1/3 cup crumbled cotija cheese; 1/4 cup finely chopped fresh cilantro; Cooked white or Mexican rice, for serving

Introduction

Chiles Rellenos is a classic Mexican dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, battered, and fried to golden perfection. Served with a rich red enchilada sauce and a tangy lime sour cream drizzle, this comforting meal is perfect for sharing with family and friends.

A white plate with three golden-brown fried stuffed peppers, each with a dark green stem; they sit in a thick, rich red sauce that covers the bottom of the plate. The peppers are topped with a white creamy sauce drizzled across them, along with crumbled white cheese sprinkled over the top. Small pieces of chopped green herbs are scattered on and around the peppers, adding freshness and color contrast. The plate rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium poblano chiles

1 (10-oz.) can red enchilada sauce

1/4 cup low-sodium chicken stock or broth

2 tablespoons adobo sauce from a can of chipotle chiles

1 tablespoon plus 1/4 cup sour cream, divided

2 tablespoons fresh lime juice

1 (4-oz.) block Monterey Jack cheese, cut into 3″ x 1 1/4″ sticks

4 large eggs

1/3 cup cornstarch

1 teaspoon kosher salt

Canola oil, for frying (2 to 3 cups)

1/3 cup crumbled cotija cheese

1/4 cup finely chopped fresh cilantro

Cooked white or Mexican rice, for serving

Toothpicks

Instructions

Step 1: Turn on broiler. Arrange chiles on a baking sheet and broil, turning occasionally and watching closely, until skins are blistered all over, about 8 to 10 minutes.

Step 2: Transfer hot chiles to a large bowl and tightly cover with plastic wrap. Let steam for 2 to 4 minutes.

Step 3: Meanwhile, in a small pot over low heat, cook enchilada sauce, chicken stock, and adobo sauce until warmed through, about 1 minute. Stir in 1 tablespoon sour cream until smooth; keep sauce warm.

Step 4: In a small bowl, whisk together lime juice, 1 tablespoon water, and remaining 1/4 cup sour cream until smooth. Refrigerate until ready to use.

Step 5: Gently peel and discard charred skins from chiles. Make a small vertical slit down the side of each chile and carefully remove seeds. Stuff each chile with cheese sticks without overfilling. Secure seams tightly with toothpicks. Place on a plate and freeze until ready to use.

Step 6: Separate eggs, placing whites in a large bowl and yolks in a small bowl. Beat egg whites on medium-high speed until stiff peaks form. Lightly beat egg yolks, then gently fold yolks into egg whites until just combined.

Step 7: Pour canola oil into a large, deep skillet to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (use a thermometer to check).

Step 8: In a shallow bowl, mix cornstarch and salt. Remove chiles from freezer. One at a time, lightly dredge chiles in cornstarch mixture, then dip into the egg batter to coat thoroughly.

Step 9: Carefully lower each coated chile into the hot oil, slit side up. Fry for about 2 minutes, spooning hot oil over the tops to set the batter. Flip and fry for an additional 2 to 3 minutes until the batter is puffed and golden all over. Drain on paper towels and remove toothpicks.

Step 10: Spoon warm enchilada sauce onto plates. Top with a chile relleno, drizzle with the lime sour cream, and sprinkle with cotija cheese and cilantro. Serve with cooked rice alongside.

Tips & Variations

For a milder flavor, substitute poblano peppers with Anaheim or bell peppers.

Use a blend of cheeses like Oaxaca or Chihuahua for a different texture and taste.

To save time, roast the chiles ahead of time and refrigerate before stuffing and frying.

For a crispier batter, make sure the oil is hot enough before frying and avoid overcrowding the skillet.

FAQs

Can I make chiles rellenos ahead of time?

Yes, you can roast and stuff the chiles ahead and freeze them before frying. When ready, fry them directly from frozen without thawing to preserve texture.

What can I use if I don’t have Monterey Jack cheese?

Monterey Jack melts well, but you can substitute with mozzarella, Oaxaca cheese, or a mild white cheese that melts smoothly.