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Chiles Rellenos Recipe

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★★★★★

4.6 from 121 reviews

This classic Mexican dish features poblano chiles stuffed with creamy Monterey Jack cheese, dipped in a fluffy egg batter, and fried to golden perfection. Served with a rich red enchilada sauce and a tangy lime sour cream drizzle, these Chiles Rellenos are a flavorful delight, perfect alongside steamed white or Mexican rice.

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)

For 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. Let them steam for 2 to 4 minutes to loosen the skins.
  3. Prepare Sauce: Meanwhile, in a small pot over low heat, warm the red enchilada sauce, chicken stock, and adobo sauce, stirring until heated through (about 1 minute). Stir in 1 tablespoon sour cream until the sauce is smooth. Keep warm.
  4. Make Lime Sour Cream Drizzle: 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 serve.
  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, making sure not to overstuff (only one stick per chile if it’s tight). Secure the seams tightly with toothpicks and place the stuffed chiles on a plate. Freeze until ready to fry.
  6. Prepare Egg Batter: 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.
  7. Heat Oil: Pour canola oil into a large, deep skillet to a depth of about 1 inch. Heat over medium-high heat until the oil registers 350°F on a deep-fry or instant-read thermometer.
  8. Coat Chiles: In a shallow bowl, mix the cornstarch and kosher 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, ensuring the chile is well coated.
  9. Fry Chiles: Carefully lower the coated chiles into the hot oil seam side up. Fry, spooning the hot oil over the tops to help the batter set, until the bottoms are golden, about 2 minutes. Flip and continue frying until the batter is puffed and golden all over, about 2 to 3 more minutes. Drain on paper towels and remove the toothpicks.
  10. Assemble and Serve: Spoon the warm red sauce onto plates. Top each plate with a chile relleno, drizzle with the lime sour cream mixture, and sprinkle with crumbled cotija cheese and chopped cilantro. Serve with cooked white or Mexican rice on the side.

Notes

  • Freezing the stuffed chiles before frying helps the cheese firm up and prevents the chiles from falling apart during frying.
  • Use a thermometer to maintain the oil at 350°F for optimal frying results and to avoid greasy or undercooked batter.
  • To peel the chiles more easily, steaming immediately after broiling helps loosen charred skins.
  • Adjust the number of toothpicks based on the size of the slit to ensure the chile does not open while frying.

Keywords: chiles rellenos, stuffed peppers, Mexican cheese peppers, fried chiles, enchilada sauce, poblano chiles, Monterey Jack cheese, Mexican recipe

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