Recipe by bwhite
"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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poblano peppers, halved lengthwise, stems and seeds removed
onion, thinly sliced
diced fresh tomatoes
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.
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!
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.
Simple and delicious. I'm making these for Cinco!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chiles Rellenos de San Joaquin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 264
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