Cheese chile relleno! Absolutely! Labor intensive, yes. Worth the effort? Yes! As I have mentioned before, the chile relleno I grew up enjoying was filled with beef picadillo and not cheese. Although I do know that the cheese filled version is pretty common and very popular, I always crave Mom’s version. I enjoy serving these tasty cheese filled ones as a starter when I prepare them.
My sauce of choice for these delicious rellenos is my “go to” enchilada sauce I prepare for chicken enchiladas. Click Sauce to see the full recipe on site. The sauce freezes well and can be used for many other recipes. To see more about the chiles rellenos that I grew up enjoying, click Rellenos
Cheese Chile Relleno
Next to my Mom's rellenos stuffed with beef picadillo, these cheese filled rellenos are absolutely delicious!
- 2 large Anaheim peppers
- 1 1/2 cups Shredded cheese pepper jack, Chihuahua or Oaxaca
- All purpose flour
- 2 eggs
- 1 1/2 cups red enchilada sauce see link below
- Oil for frying
Fire roast the peppers directly on a gas flame or outdoor grill, turning as needed until all the skin have blistered. Or, you can place the peppers under the broiler on high for 15-20 minutes, turning halfway through cooking time. Once roaste, place in plastic bag until cooled.
When ready, remove the blistered skins from peppers. Using a small knife, slice a T shape below the base of the pepper and carefully remove as much of the seeds and membranes from inside. Try you best not to tear the peppers too much.
- Take your shredded cheese, about 4 to 5 tablespoons and using your hands, shape it into a cigar shape so it fits nicely into your roasted peppers. If there are any gaps, fill them in with more cheese. Close the peppers as well as you can so none of the cheese is showing.
- Place the filled peppers on a plate lined with wax paper and freeze for 1 hour.
- If you are going to prepare any sides to go with your rellenos, do so at this time while peppers set in freezer.
- When ready, in a deep skillet, preheat 2 cups of oil at medium heat until temperature reaches 350-360 degrees F.
Remove chiles from freezer and let sit for 5 minutes before dusting them with flour, making sure all the surface is cover. Shake off excess flour and set aside.
- Add the egg white to a large bowl. Reserve the egg yolks. With a hand mixer, beat the egg whites until stiff peaks form. You should be able to flip the bowl upside down without the egg whites moving. On low, mix in the egg yolks.
Coat each prepared pepper with a good coating of egg batter, making sure it's even all around. Use a spoon to help you cover the with batter. Carefully transfer to pan with preheated oil. Dip the second peppers and carefully place next to the other one. After a 2 minutes, gently ladle some of the hot oil over the tops of peppers. After another minute, carefully flip the peppers over. Fry for another 3 minutes or until golden brown. Transfer to a plate lined with paper towels.
- Serve by adding warm enchilada sauce onto plate, top with more sauce and some of the remaining cheese. Serve as an appetizer or with a side of rice and beans.
The purpose of frezzing the peppers is to make it easier to dip into the batter without your stuffed pepper coming apart.