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Chiles Rellenos with Cheese and Enchilada Sauce Recipe

★★★★★

4.9 from 485 reviews
  • Author: Mariam
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Chiles Rellenos is a classic Mexican dish featuring roasted poblano peppers stuffed with creamy Monterey Jack cheese, battered in an airy egg coating, and fried to golden perfection. Served with a rich red enchilada sauce, tangy lime sour cream drizzle, and a sprinkle of cotija cheese and fresh cilantro, this recipe offers a deliciously cheesy and flavorful experience that pairs beautifully with white or Mexican rice.

Ingredients

Scale

Chiles

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

Sauce and Toppings

  • 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

Batter and Frying

  • 4 large eggs
  • 1/3 cup cornstarch
  • 1 tsp. kosher salt
  • Canola oil, for frying (2 to 3 cups, about 1″ depth in skillet)

For Serving

  • Cooked white or Mexican rice

Instructions

  1. Roast the chiles: Turn on the broiler and arrange the poblano chiles on a baking sheet. Broil, turning occasionally and watching closely, until all sides are blistered, about 8 to 10 minutes.
  2. Steam the chiles: Transfer the hot chiles to a large bowl and tightly cover with plastic wrap to let them steam for 2 to 4 minutes. This softens the skins for easy peeling.
  3. Prepare the sauce: In a small pot over low heat, combine red enchilada sauce, chicken stock, and adobo sauce. Warm until heated through, about 1 minute. Stir in 1 tablespoon of sour cream until the sauce is smooth. Keep warm on low heat.
  4. Make the lime sour cream: 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 serve.
  5. Peel and stuff the chiles: Gently peel off and discard the charred skins from the chiles. Cut a small vertical slit down the side of each chile and carefully remove the seeds. Stuff each chile with a stick of Monterey Jack cheese, ensuring not to overfill – use only one stick per chile if space is limited. Secure the openings tightly with toothpicks. Place the stuffed chiles on a plate and freeze until ready to use.
  6. Prepare the egg batter: Separate the eggs. Place egg whites in a large bowl and yolks in a smaller 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 the yolks into the egg whites using a spatula until just combined, keeping the mixture airy.
  7. Heat oil for frying: In a large, deep skillet, pour canola oil to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F as measured by a deep-fry or instant-read thermometer.
  8. Coat the chiles: In a shallow bowl, mix cornstarch and kosher salt. Remove the stuffed 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.
  9. Fry the chiles: Carefully lower the coated chiles into the hot oil, slit side up. Fry for about 2 minutes, spooning hot oil over the tops to help set the batter. Flip the chiles and continue frying until the batter is puffed and golden on all sides, about 2 to 3 minutes more. Remove from oil, drain on paper towels, and carefully remove toothpicks.
  10. Assemble and serve: Spoon the warm enchilada sauce onto serving plates. Place a chile relleno on top of the sauce. Drizzle with the lime sour cream mixture, then sprinkle with cotija cheese and chopped cilantro. Serve alongside cooked white or Mexican rice.

Notes

  • Be sure to use fresh poblano chiles for best flavor and texture.
  • Freezing the stuffed chiles before frying helps the cheese set and prevents it from melting out during cooking.
  • Use a deep-fry thermometer to maintain proper oil temperature for even frying and to avoid greasy or undercooked batter.
  • The sour cream-lime drizzle adds a fresh tang that complements the rich fried chiles perfectly.
  • If you want a spicier dish, add chopped chipotle peppers to the stuffing or extra adobo sauce to the egg batter.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Entree
  • Method: Frying
  • Cuisine: Mexican

Keywords: Chiles Rellenos, stuffed poblano peppers, Mexican cheese peppers, fried chiles rellenos, enchilada sauce, cotija cheese

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