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Chiles Rellenos with Cheese and Enchilada Sauce Recipe

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★★★★★

4.9 from 67 reviews

Chiles Rellenos is a classic Mexican dish featuring roasted poblano peppers stuffed with gooey Monterey Jack cheese, battered in a light egg coating, and fried to golden perfection. Served with a rich red enchilada sauce and a tangy lime sour cream drizzle, this recipe combines smoky, creamy, and zesty flavors that are sure to impress at any meal.

Ingredients

Scale

Peppers and Filling

  • 4 medium poblano chiles
  • 1 (4-oz.) block Monterey Jack cheese, cut into 3” x 1 1/4″ sticks
  • Toothpicks

Sauce

  • 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

Lime Sour Cream Drizzle

  • 1 tbsp fresh lime juice
  • 1 tbsp water
  • 1/4 cup sour cream

Batter and Frying

  • 4 large eggs
  • 1/3 cup cornstarch
  • 1 tsp kosher salt
  • Canola oil, for frying (2 to 3 cups)

Garnish and Serving

  • 1/3 cup crumbled cotija cheese
  • 1/4 cup finely chopped fresh cilantro
  • Cooked white or Mexican rice, for serving

Instructions

  1. Roast the Poblanos: Turn on your broiler and place the poblanos on a baking sheet. Broil them, turning occasionally and watching closely, until the skins are blistered all over, about 8 to 10 minutes.
  2. Steam the Chiles: Transfer the hot chiles to a large bowl and cover tightly with plastic wrap to steam for 2 to 4 minutes. This makes peeling easier.
  3. Prepare the Sauce: In a small pot over low heat, warm the red enchilada sauce, chicken stock, and adobo sauce for about 1 minute. Stir in 1 tablespoon sour cream until smooth, then keep the sauce warm.
  4. Make the Lime Sour Cream Drizzle: Whisk together fresh lime juice, 1 tablespoon water, and the remaining 1/4 cup sour cream in a small bowl. Refrigerate until ready to serve.
  5. Peel and Stuff the Chiles: Once cool enough to handle, gently peel off the charred skins. Make a small vertical slit on the side of each chile and carefully remove seeds. Stuff each chile with the Monterey Jack cheese sticks. Avoid overstuffing; if you can only fit one stick, do not add more. Secure the seams tightly with toothpicks, note how many are used per chile, and place them on a plate. Freeze until ready to fry.
  6. Prepare the Egg Batter: Separate the eggs, placing the whites in a large bowl and yolks in a small bowl. Beat the egg whites with a handheld mixer on medium-high speed until stiff peaks form. Lightly beat the yolks and gently fold them into the whites until just combined.
  7. Heat the Oil: Pour canola oil into a large, deep skillet to about 1 inch depth. Heat over medium-high heat until a thermometer reads 350°F (175°C).
  8. Coat the Chiles: In a shallow bowl, combine cornstarch and kosher salt. Remove the stuffed chiles from the freezer. Lightly dredge each chile in the cornstarch mixture, then dip into the egg batter to coat thoroughly.
  9. Fry the Chiles: Carefully lower each coated chile into the hot oil with the slit side up. Fry for about 2 minutes, spooning hot oil over the tops to help 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.
  10. Serve: Spoon the warm enchilada sauce onto plates. Place the chile relleno on top, drizzle with the lime sour cream, and sprinkle with crumbled cotija cheese and chopped cilantro. Serve with cooked white or Mexican rice on the side for a complete meal.

Notes

  • Toasting and steaming the poblanos makes peeling the skin easier and prevents bitterness.
  • Freezing the stuffed chiles before frying helps the cheese stay in place during cooking.
  • Maintaining the oil temperature is key to achieving a crispy batter without absorbing excess oil.
  • Use a deep-fry or instant-read thermometer to monitor oil temperature accurately.
  • This dish pairs beautifully with simple Mexican rice or refried beans.

Keywords: Chiles Rellenos, Mexican recipe, stuffed poblano peppers, fried chiles, cheese stuffed peppers, enchilada sauce, traditional Mexican dish

Find it online: https://flavorsbymaya.com/chiles-rellenos-with-cheese-and-enchilada-sauce-recipe/