Chiles Rellenos Recipe

Introduction

Chiles Rellenos are a classic Mexican dish featuring poblano peppers stuffed with melted cheese, coated in a fluffy egg batter, and fried to golden perfection. Served with a smoky red enchilada sauce and a tangy lime sour cream drizzle, this recipe is sure to impress both family and guests.

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

1. Step 1: Turn on the broiler and arrange the poblano chiles on a baking sheet. Broil, turning occasionally and watching closely, until the skins are blistered all over, about 8 to 10 minutes.
2. Step 2: Transfer the hot chiles to a large bowl and cover tightly with plastic wrap. Let them steam for 2 to 4 minutes.
3. Step 3: Meanwhile, in a small pot over low heat, warm the 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. 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.
5. 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 the cheese sticks, avoiding overstuffing. Secure the seams tightly with toothpicks and place them on a plate. Freeze until ready to fry.
6. Step 6: Separate the eggs, placing the whites in a large bowl and the yolks in a small bowl. Using a handheld mixer on medium-high, beat the egg whites until stiff peaks form. Lightly beat the yolks with a whisk, then gently fold them into the egg whites until just combined.
7. Step 7: Pour canola oil into a large, deep skillet to a depth of about 1 inch. Heat over medium-high until hot and a thermometer reads 350°F.
8. Step 8: In a shallow bowl, mix the cornstarch and salt. Remove the chiles from the freezer. One at a time, lightly dredge each chile in the cornstarch mixture, then dip into the egg batter until well coated.
9. Step 9: Carefully lower each coated chile into the hot oil, slit side up. Fry, spooning hot oil over the tops to set the batter, until the bottoms are golden, about 2 minutes. Flip and continue frying until the batter is puffed and golden all over, 2 to 3 minutes more. Drain on paper towels and remove toothpicks.
10. Step 10: Spoon warm enchilada sauce onto plates. Top each with a chile relleno, drizzle with lime sour cream, and sprinkle with cotija cheese and cilantro. Serve with cooked rice on the side.

Tips & Variations

• For a spicier kick, add finely chopped chipotle chiles to the sour cream drizzle.
• Use queso Oaxaca or mozzarella cheese as alternatives to Monterey Jack for different texture and flavor.
• If fresh poblanos are unavailable, Anaheim peppers can work as a substitute.
• Make sure to secure the chiles well with toothpicks to prevent the cheese from spilling out during frying.

Storage

Store any leftover chiles rellenos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a covered microwave-safe dish to retain moisture. The batter is best enjoyed fresh, as it may lose crispness upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chiles rellenos ahead of time?

You can prepare and stuff the chiles in advance and keep them frozen until ready to fry. However, it’s best to fry them fresh for the best texture and flavor.

What can I use instead of chicken stock in the sauce?

Vegetable broth or water with a pinch of salt can be used as a substitute if you prefer a vegetarian option or don’t have chicken stock on hand.

Chiles Rellenos Recipe

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Chiles Rellenos is a classic Mexican dish featuring poblano chiles stuffed with Monterey Jack cheese, dipped in a light egg batter, and fried to golden perfection. This recipe includes a rich red enchilada sauce with a touch of smoky chipotle adobo and a tangy lime sour cream drizzle, served alongside fluffy white or Mexican rice for a complete, satisfying meal.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

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Chiles and Stuffing

• 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. Broil Chiles: Turn on the broiler and arrange the poblano chiles on a baking sheet. Broil, turning occasionally and watching closely, until the skins are blistered all over, about 8 to 10 minutes.
2. Steam Chiles: Transfer the hot chiles to a large bowl and tightly cover with plastic wrap to steam for 2 to 4 minutes, which helps loosen the skins for peeling.
3. Prepare Sauce: In a small pot over low heat, warm the red enchilada sauce, chicken stock, and adobo sauce, stirring until combined and heated through, about 1 minute. Stir in 1 tablespoon sour cream until smooth and keep warm.
4. Make Lime Sour Cream Drizzle: In a small bowl, whisk together fresh lime juice, 1 tablespoon water, and 1/4 cup sour cream until smooth. Refrigerate until ready to use.
5. Peel and Stuff Chiles: Gently peel off and discard the charred skins from the chiles. Make a small vertical slit on the side of each chile and carefully remove the seeds. Stuff each chile with the Monterey Jack cheese sticks without overfilling; use toothpicks to tightly secure the seams. Place on a plate and freeze until ready to fry.
6. Prepare Egg Batter: Separate the eggs into whites and yolks. Beat the egg whites on medium-high speed with a handheld mixer until stiff peaks form. Lightly beat the yolks with a whisk and gently fold them into the egg whites until just combined.
7. Heat Oil: Pour canola oil into a large, deep skillet to about 1 inch depth. Heat over medium-high heat until the oil reaches 350°F on a deep-fry or instant-read thermometer.
8. Prepare for Frying: In a shallow bowl, mix cornstarch and kosher salt. Remove the chiles from the freezer. One at a time, dredge each chile lightly in the cornstarch mixture and then dip into the egg batter to coat thoroughly.
9. Fry Chiles: Carefully lower the coated chiles into the hot oil slit side up. Fry the bottoms until golden, about 2 minutes, spooning hot oil over the tops to set the batter. Flip and fry for 2 to 3 minutes more until the batter is puffed and golden all over. Drain on paper towels and remove toothpicks.
10. Serve: Spoon warm enchilada sauce onto plates, top with a fried chile relleno, 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.

Notes

• Make sure to not overstuff the chiles to prevent the cheese from leaking out while frying.
• Use a thermometer to maintain the oil temperature at 350°F for perfectly crispy batter without being greasy.
• You can prepare the stuffed chiles ahead and freeze them to fry fresh when ready to serve.
• Wear gloves when handling poblano chiles if you have sensitive skin.
• Adjust the heat level by choosing milder or hotter chiles according to your preference.

Keywords: Chiles Rellenos, Mexican Cheese Stuffed Peppers, Fried Poblano Chiles, Enchilada Sauce, Mexican Cuisine