This is my adaptation of a chiles rellenos potluck recipe a friend described to me--so far everyone loves it. It can take some time to make, but it's worth it! Cotija cheese is a salty, hard cheese available in the Hispanic section of many grocery stores. It is similar to feta which could be used as a substitute in this recipe. But cotija is getting easier to find and makes this recipe more authentic!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to its topmost position and set oven to broil.

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  • Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool. Remove and discard the skins.

  • Preheat oven to bake at 350 degrees F (175 degrees C).

  • Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream; remove from heat.

  • To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile half. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce. Bake for 30 to 40 minutes until the sauce is bubbly.

Nutrition Facts

416.6 calories; 22.6 g protein; 19.1 g carbohydrates; 92.5 mg cholesterol; 996.8 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2009
I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca instead of cotija and it worked beautifully) I added a little of the beef to each chile. I roughly chopped the onion instead of slicing it (just a preference) and it tasted nearly identical to the chiles I get in my favorite Mexican restaurant! (Oh just a warning...if you're not used to working with chiles you may want to wear disposable gloves. On the scale of hotness poblanos aren't that bad but can still cause some discomfort if you get a hot one and have sensitive skin and/or eyes.) This recipe is a winner and I'm sure I'll make it again (perhaps adding a little cilantro to the tomato/onion/sour cream/cumin mixture). Yumm-oh! Read More
(18)
13 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/14/2009
I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca instead of cotija and it worked beautifully) I added a little of the beef to each chile. I roughly chopped the onion instead of slicing it (just a preference) and it tasted nearly identical to the chiles I get in my favorite Mexican restaurant! (Oh just a warning...if you're not used to working with chiles you may want to wear disposable gloves. On the scale of hotness poblanos aren't that bad but can still cause some discomfort if you get a hot one and have sensitive skin and/or eyes.) This recipe is a winner and I'm sure I'll make it again (perhaps adding a little cilantro to the tomato/onion/sour cream/cumin mixture). Yumm-oh! Read More
(18)
Rating: 4 stars
07/14/2009
I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca instead of cotija and it worked beautifully) I added a little of the beef to each chile. I roughly chopped the onion instead of slicing it (just a preference) and it tasted nearly identical to the chiles I get in my favorite Mexican restaurant! (Oh just a warning...if you're not used to working with chiles you may want to wear disposable gloves. On the scale of hotness poblanos aren't that bad but can still cause some discomfort if you get a hot one and have sensitive skin and/or eyes.) This recipe is a winner and I'm sure I'll make it again (perhaps adding a little cilantro to the tomato/onion/sour cream/cumin mixture). Yumm-oh! Read More
(18)
Rating: 5 stars
04/22/2009
Te saltiness of the cotija played really well with the cumin-onion-tomato topping (it's more like a topping than a sauce but it's just enough). I had a little trouble wrapping the chiles around the cheese so I used some toothpicks to close them up and put them in the baking dish cheese-side-up like boats. I'll definitely make these again. Read More
(13)
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Rating: 5 stars
04/22/2009
Simple and delicious. I'm making these for Cinco! Read More
(8)
Rating: 4 stars
02/28/2016
Made this and it didn't make a sauce so I added canned red enchilada sauce. It was so yummy! Thanks for telling how to roast peppers too! Had no idea how easy it was. Read More
(1)
Rating: 4 stars
11/29/2012
I had to make amends when I realized I didn't have the cojita cheese I thought I did. So I used the shredded 4-cheese Mexican mix you can get in any market. This solved the issue of dealing with the wrapping of cheese (although did take away from the authenticity). I also added salt to the sauce. I liked this! I only made 1 serving - to test it out - but I think I would make it for others the same way. Read More
(1)
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Rating: 4 stars
09/07/2016
Didn't read the recipe thoroughly. So I ensemble it with the tomatoes and cheese inside. Smelled amazing and taste great! Read More
Rating: 5 stars
05/19/2016
Fantastic...can't wait to make again when my mother visits us in June. The cojita is the perfect cheese for this rellenos. I did add a little more crushed tomatoes than the sauce called for as it seemed a little too onion heavy. It worked out very well! Read More
Rating: 5 stars
08/17/2019
Wow that cheese makes all the difference. It's like a Mexican Romano. Read More
Rating: 5 stars
01/29/2017
Outstanding! This is a good variation on the classic. This recipe does not use eggs but you wouldn't know it from how tasty it turns out. It is also a lot less work than traditional chiles rellenos. I like the idea of using the broiler to roast the skin on the peppers. This one is a keeper! Read More