Potato- And Cheese-Stuffed Chiles Rellenos Recipe

Name: Potato- And Cheese-Stuffed Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 poblano chiles; vegetable oil, for brushing; 12 ounces potatoes, peeled (about 3 small to medium-size ones); 1 1/4 cups crumbled firm goat cheese; 3/4 cup grated cheddar cheese; salt & freshly ground black pepper; 1/4 cup sour cream; For the sauce; 1/4 cup vegetable oil; 2 red chilies, seeded and chopped; 2 garlic cloves, crushed; 4 scallions, chopped; 1 (14 ounce) can tomatoes, chopped; 4 corn tortillas, chopped; 2 tablespoons brown sugar; 1 tablespoon chopped oregano

Servings: persons

8 poblano chiles
vegetable oil, for brushing
12 ounces potatoes, peeled (about 3 small to medium-size ones)
1 1/4 cups crumbled firm goat cheese
3/4 cup grated cheddar cheese
salt & freshly ground black pepper
1/4 cup sour cream
For the sauce
1/4 cup vegetable oil
2 red chilies, seeded and chopped
2 garlic cloves, crushed
4 scallions, chopped
1 (14 ounce) can tomatoes, chopped
4 corn tortillas, chopped
2 tablespoons brown sugar
1 tablespoon chopped oregano

1
Preheat oven to 400u00b0F Cut slit in end of each chile to allow release of steam during cooking. Brush chiles with oil and roast in oven 5 to 10 minutes, until skins are lightly charred and blistered. Place in plastic bag and seal. Let them steam 5 minutes; using small knife, carefully peel off skin. Slit each chile open from top to bottom and remove seeds.
2
In boiling salted water cook potatoes until just tender, then drain and place in bowl. Crush with fork, mix in goat cheese, and season to taste with salt and pepper. Stuff chiles with this mixture and arrange single layer in baking dish.
3
For sauce, in frying pan heat oil, then add red chiles, garlic, and scallions and cook about 2 minutes, until softened. Add tomatoes, corn tortillas, brown sugar, and oregano, and cook over gentle heat 10 minutes. Pour into blender and blitz to almost smooth but slightly textured sauce. Pour sauce over stuffed chiles and bake 10 to 15 minutes. Sprinkle top with grated cheddar cheese, pour sour cream over that, and serve. Makes 4 servings.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 poblano chiles, vegetable oil, for brushing, 12 ounces potatoes, peeled (about 3 small to medium-size ones), 1 1/4 cups crumbled firm goat cheese, and more.

Yes, Potato- And Cheese-Stuffed Chiles Rellenos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato- And Cheese-Stuffed Chiles Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions