Name: Chiles Rellenos Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 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. sour cream; 1 tbsp. fresh lime juice; 1 tbsp. water; 1/4 cup sour cream; 4 large eggs; 1/3 cup cornstarch; 1 tsp. 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

Ingredients

4 medium poblano chiles

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 (4-oz.) block Monterey Jack cheese, cut into 3″ x 1 1/4″ sticks

4 large eggs

1/3 cup cornstarch

1 tsp. 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 and arrange the poblano chiles on a baking sheet. Broil, turning occasionally and watching closely, until 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 skins.

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

Step 4: In a small bowl, whisk together fresh 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 Monterey Jack cheese sticks, avoiding overstuffing—use only one stick per chile if needed. Secure the seams tightly with toothpicks, note how many toothpicks you use per chile, then place them on a plate and freeze until ready to fry.

Step 6: 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 with a whisk, then gently fold them into the egg whites 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 a deep-fry or instant-read thermometer registers 350°F (175°C).

Step 8: In a shallow bowl, mix together 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, coating thoroughly.

Step 9: Carefully lower the coated chiles into the hot oil with the 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.

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

Tips & Variations

For a spicier kick, add finely chopped fresh jalapeños to the cheese stuffing.

If you prefer a crispier coating, try adding a bit of flour to the cornstarch dredge.

To save time, prepare the sauce and lime sour cream a day ahead; flavors will deepen with resting.

Use a neutral oil with a high smoke point, like canola, to avoid burning during frying.

Try substituting the Monterey Jack with queso Oaxaca or mozzarella for a different melting texture.

Storage

Store leftover chile rellenos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F) to help maintain the crispy batter without making it soggy. Avoid microwaving if possible, as this can soften the coating. Prepare sauce fresh or store it separately in the fridge for up to 3 days.

FAQs

Can I make chiles rellenos ahead of time?

Yes, you can prepare and stuff the chiles in advance and freeze them before frying. This makes it easy to fry them fresh when you’re ready to serve.

What if I don’t have a deep-fry thermometer?

You can test the oil temperature by dropping a small bit of batter into the oil. It should sizzle and rise immediately. Keep the heat medium-high to maintain the proper frying temperature.