Chiles Rellenos de San Joaquin Recipe -
Chiles Rellenos de San Joaquin Recipe

Chiles Rellenos de San Joaquin

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 20 rellenos Change Servings
  • PREP

    15 mins

    1 hr 20 mins


  1. Adjust oven rack to its topmost position and set oven to broil.
  2. 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.
  3. Preheat oven to bake at 350 degrees F (175 degrees C).
  4. 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.
  5. 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.
Kitchen-Friendly View

Reviews More Reviews

Aug 24, 2012

This was an unusual, unattractive dish. Even doubling the tomatoes failed to turn the onions and tomatoes into a "sauce." This is also a LOT of poblanos to serve 4 people. Because I am eager to find good relleno-like recipes that don't include breading the chilies, I may try this again, with significant modifications, including choppping the onions, tripling the tomatoes or adding tomato sauce, adding more spices to the "sauce" and a cheese that will melt at 350 after 30 minutes. It also got really soggy in the pan- not sure how to prevent that. I really, really wanted to like this.

Jul 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!


6 Ratings

Apr 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.

Apr 22, 2009

Simple and delicious. I'm making these for Cinco!

Nov 28, 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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 997 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chile Rellenos Casserole

See a simple, shortcut version of cheesy chile rellenos.

Cinco de Mayo Salsa Cruda

See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.

Pico de Gallo

See how to make a simple and super-fresh Mexican salsa.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States