Chile Rellenos with Chipotle Cream Sauce
While I’ve made no mistake that Mexican is my favorite type of food, I don’t know if I’ve touched upon how obsessed I am with chile rellenos. They are my absolute favorite meal of all time – it’s hands-down what I’d pick if I were only able to eat one type of food for the rest of my life. Whenever I eat Mexican, it’s almost a guarantee that one will be ordered, if not for my actual meal, then most definitely as a side.
The problem, though, is that a lot of restaurants don’t know how to make a proper one. I only like poblanos stuffed with cheese; never ground beef, and I always have to clarify that just to be sure. I also like a light, yet crispy batter, and the cheese has to be stringy and delicious. I’ve had my fair share of bad chile rellenos, but also some of the best. This recipe, one of my mom’s specialties, takes the cake. Usually when she makes these, she layers them in a bed of enchilada sauce, but I like the chipotle cream sauce in this. It adds a bit of dimension to the already delicious poblano.
These chile rellenos came out very spicy, I am guessing that the poblanos in the store were of just a higher heat level than normal. With saying that, if your tolerance for spice is low, then I would absolutely recommend making these with canned whole green chiles. They are much more mild and won’t leave your mouth on fire. The cream sauce’s spice is completely up to you – add more of the chipotles for a spicier sauce. I used about 3 chipotles plus 1 tablespoon of adobo sauce and the spice level was perfect for me. The crispy batter and the melty cheese helps bring down the spice level a bit, but, we are making Mexican food after all, and I wanted to make something spicy – the main thing I love about chile rellenos.
Chile Rellenos with Chipotle Cream Sauce
2 medium tomatoes
1 cup red onion, chopped
2 cloves garlic
Salt and pepper
2-3 Tbsp oil
1 cup heavy cream
1-3 chipotle peppers, depending upon desired spice level, chopped plus 1 Tbsp of adobo sauce
4 poblanos (alternatively, you can use canned whole green chiles if poblanos are too spicy)
3 eggs, whites and yolks separated
1 Tbsp flour, plus more for dusting
4 oz monterrey jack cheese, cut up into thick strips, plus about 1/4 cup shredded to sprinkle on before they bake
Vegetable oil, for frying
Preheat your oven to 400 degrees. Begin by placing the tomatoes, onions, and garlic in a baking dish. Sprinkle with salt and pepper and drizzle the oil, making sure to coat everything. Bake for 20-25 minutes or until the onions are soft and the tomatoes begin to split from their peel and are completely cooked through. Place the ingredients in the baking dish into a food processor and blend until smooth.
In a medium saucepan, heat the heavy cream and chipotle peppers over medium heat. Add the blended tomato and onion mixture. Heat until slightly thickened, about 10 minutes. Set aside.
Turn your broiler onto high and place the poblanos in (if you are using a can of whole green chiles, skip to where you stuff them with cheese, as you won’t have to pre-cook them), watching carefully and charring all sides by turning frequently. Once the peppers have been charred, place in a paper bag or an airtight container and let sit for about 10 minutes. Once the peppers have softened, peel the skin off, it should slip off easily. Make a small slit and take out all of the seeds inside, being careful not to tear the pepper up too much. Stuff with the cheese; about 1 oz for each pepper. Set aside.
In a stand mixer fitted with a whisk attachment, place the 3 egg whites in and beat on high until stiff peaks form, about 3-4 minutes. Fold in the yolks and 1 Tbsp of flour gently until all incorporated. Place enough oil in the bottom of a nonstick pan to cover the bottom, about 1-2 Tbsps and heat over medium high heat.
Place about 1 Tbsp of flour on a plate. Roll the poblanos that are stuffed with cheese and make sure to coat them with the flour. Preheat the oven to 350 degrees.
In the skillet, place a large spoonful of the batter into the oil. Nestle the poblano stuffed with cheese into the batter and spoon over another spoonful on top. Cook for about 2-3 minutes or until golden brown and flip over and cook on the other side until golden brown. Remove from pan and repeat with remaining poblanos.
In the bottom of an oven-proof dish, spoon about 3/4 of the chipotle cream sauce in. Place the fried poblanos on top. Sprinkle with the cheese. Bake in the oven for about 20 minutes or until the cheese is melted and the sauce is bubbly. Serve with another spoonful of chipotle cream sauce on top if desired.
you are killing me with all of these mexican dishes!! my mouth is watering!
haha thank you!!! I wish I could send you some of my leftovers since I always have too much! 🙂
You can also use Anaheim chilis, to me they are the best< I personally and my family prefer the Ahaheim over the pablano chili. They use the Pablano chili in the tex-mex style. The Anaheim chili is used in Baja Calif. A much preferred taste. I love chili rellenos and don't mind roasting my chili's but you can but them whole in the can. Much easier then roasting but you loose a roasted flavor, but very good.
One of the Mexican places by my office that I want to take you to has the best chile relleno burrito – it’s stuffed with cheese and herbs, then covered with a roasted tomato habanero salsa, and their amazing beans! You will love it!
Oh my goddddd I wish I could go there today, that sounds amazingggg! You always know the best Mexican restaurants, you’ll have to have a few to take me to because I’m sure I’ll want it more than a couple of times!
These look amazing! Chile rellenos are a favorite of my husband’s- I may need to make these for him!
Thank you so much!! They’re pretty easy to make after you get the hang of them- if you make them I hope he loves them!! 🙂
i thought i was a serious mexican food lover but i have never tried chile rellenos before.. definitely on my ‘to eat list’ right now!
haha they are absolutely the BEST – that is, as long as you get a good one…sometimes they are listed as poblanos on menus 🙂 You’ll definitely need to try one soon!
Ok, I have never eaten one of these, I need to rectify that soon!
Yes, you have to! They are the best!! 🙂
I do wish you had more process images. Stuffing chilies would be useful. So would some shots of the battering process.
Thanks!
Hi Kay! The only reason I don’t have process images is just because I don’t get the greatest light in my kitchen – but I think you’re right in recipes like these where it would be helpful to see the battering process to try and include those images. I will definitely do that in the future and will try to update this post with process images. Thanks for the suggestion, I really appreciate it!
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This was absolutely delicious! I hate to say I changed it up (because I was lazy) by using a medium can of tomato sauce rather than fresh (which I didn’t have). Because it was so good I will not use fresh. Thank You!
Yay! I’m so glad you liked it!! And I’m glad to know that a can of tomato sauce works just as well (if not better) than fresh! Thanks again for trying it- hope you have a great day! 🙂