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Creamy Delight

Cheese Chiles Rellenos

Enjoy these cheese chiles rellenos featuring a delicious batter exterior and spooned over with a hearty chipotle sauce.


• 6 Pasilla Chiles (roasted, seed, and veins removed)
• 2 cups Shredded Oaxaca cheese
• 4 Pasilla Chiles (roasted, seeds and veins removed)
• 4 Egg Whites (for batter)
• 4 Egg Yolks (for batter)
• Flour
• Vegetable Oil
• 5 Tomatoes (blanched and peeled)
• 1 clove Garlic
• ¼ Onion
• 2 Chipotle Chiles
• Salt
• Pepper
• ½ cup Chicken Broth
• Cilantro Leaves (garnishing)


1. On a chopping board, stuff poblano chiles with Oaxaca cheese and secure with toothpicks. Place egg whites in a bowl. Using a hand mixer, beat egg whites for 5 minutes or until they double in volume. Toward the end, gently fold egg yolks into egg whites. Coat each Poblano chile with flour and dip in batter.
2. In a pot over medium heat, heat plenty of vegetable oil. Working one at a time, deep-fry each Poblano chile for 5 to 8 minutes or until golden brown. Continuously spoon hot vegetable oil over the battered chiles to keep them hold their shape. Drain on a paper towel-lined plate and set aside.
3. In a blender, combine tomatoes, garlic, onion, chipotle chile, salt, pepper and chicken broth and blend for 5 minutes. Pour the sauce into a pot, cook for 10 minutes and set aside.
4. Serve cheese chile relleno spooned over with chipotle sauce and garnished with cilantro leaves.