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READY IN ABOUT 1½ hrs

Chiles Rellenos de San Joaquin

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Read Reviews (5)

"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!" — bwhite

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Original recipe makes 20 rellenos Change Servings

10 poblano peppers, halved lengthwise, stems and seeds removed
1 teaspoon olive oil
1 small onion, thinly sliced
1 cup diced fresh tomatoes

1/2 teaspoon ground cumin
2 tablespoons sour cream
12 ounces cotija cheese

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Directions

Adjust oven rack to its topmost position and set oven to broil.
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.

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PREP 15 mins
READY IN 1 hr 20 mins

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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.

—JenniferJP

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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!

—jessicalyse

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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.

—cheesemite

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Apr 22, 2009

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

—c-biskit

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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.

—Skeergirl

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Nutrition

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.

Nutritional Information

Chiles Rellenos de San Joaquin

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 417
Calories from Fat: 264

% Daily Value *
Total Fat 29.3g 45 %
Saturated Fat 17.4g 87 %
Cholesterol 92mg 31 %
Sodium 997mg 40 %
Potassium 765mg 21 %
Total Carbohydrates 19.1g 6 %
Dietary Fiber 8.1g 32 %
Protein 22.6g 45 %
** Sugars 6.1g
Vitamin A 27 %
Vitamin C 305 %
Calcium 78 %
Iron 17 %
Thiamin 23 %
Niacin 47 %
Vitamin B6 54 %
Magnesium 24 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.