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Chiles Rellenos Recipe

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★★★★★

4.8 from 100 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chiles-rellenos-recipe/