Name: Chiles Rellenos with Cheese and Enchilada Sauce Recipe
Prep time: 25 min
Cook time: 15 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. plus 1/4 cup sour cream, divided; 2 tbsp. fresh lime juice; 1/3 cup crumbled cotija cheese; 1/4 cup finely chopped fresh cilantro; 4 large eggs; 1/3 cup cornstarch; 1 tsp. kosher salt; Canola oil, for frying (2 to 3 cups, about 1″ depth in skillet); Cooked white or Mexican rice

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

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

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

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

Step 5: Gently peel and discard the charred skins from the chiles. Make a small vertical slit down the side of each chile and carefully remove the seeds. Stuff each chile with cheese sticks—do not overfill; if you can only fit one stick, do not add more. Secure the seams tightly with toothpicks, keeping track of how many you use per chile, then place on a plate and freeze until ready to fry.

Step 6: Separate the eggs, placing whites in a large bowl and yolks in a small bowl. Using a handheld mixer on medium-high speed, beat the egg whites until stiff peaks form. Lightly beat the yolks with a whisk, then gently fold them into the egg whites with a spatula 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 hot and a deep-fry or instant-read thermometer reads 350°F (175°C).

Step 8: In a shallow bowl, mix the cornstarch and kosher salt. Remove chiles from the freezer. Working one at a time, lightly dredge each chile in the cornstarch mixture, then dip into the egg batter until fully coated.

Step 9: Carefully lower the coated chiles into the hot oil slit side up. Fry, spooning hot oil over the tops to help set the batter, until the bottoms are golden, about 2 minutes. Flip and continue frying until the batter is puffed and golden all over, another 2 to 3 minutes. Drain on paper towels and remove toothpicks.

Step 10: Spoon warm enchilada sauce onto serving plates. Top each plate with a chile relleno, drizzle with the lime sour cream, and sprinkle with crumbled cotija cheese and chopped cilantro. Serve alongside cooked white or Mexican rice.

Tips & Variations

For a milder version, roast Anaheim peppers instead of poblanos.

To add extra flavor, mix some chopped cooked chorizo or sautéed vegetables into the cheese before stuffing the chiles.

If you don’t have an electric mixer, you can whisk the egg whites by hand, but it will take longer to reach stiff peaks.

Use avocado oil for frying if you prefer a high smoke point oil with a neutral flavor.

FAQs

Can I make chiles rellenos ahead of time?

Yes, you can prepare the chiles and freeze them before frying. Fry them directly from frozen as directed for best texture and flavor.

What cheese can I substitute for Monterey Jack?

Queso Oaxaca, mozzarella, or even a mild white cheddar can be used as a substitute. Choose a cheese that melts well and has a mild flavor so it doesn’t overpower the pepper and sauce.