Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sauce

The scent of roasting peppers always transports me back to my grandmother’s kitchen in Santa Fe. Every summer, she’d meticulously blister poblano chiles over an open flame, the smoky aroma filling the entire house. These weren’t just meals; they were family traditions, filled with laughter, shared stories, and the vibrant flavors of the Southwest. Her chiles rellenos were legendary, and though I’ve tweaked her recipe with my own culinary flair, that foundational love for the dish remains.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: 8 chiles rellenos
• Dietary Type: Vegetarian

Ingredients

For the Cilantro Sauce:

• 3/4 cup chopped cilantro
• 1/2 – 1 fresh jalapenos (or 1/2 – 1 serrano chili)
• 3/4 cup creme fraiche (crema preferred) or 3/4 cup sour cream (crema preferred)
• 1/8 teaspoon salt

For the Cheese Filling:

• 8 ounces chihuahua cheese, grated (or Muenster)
• 6 ounces fresh goat cheese (or a combination) or 6 ounces cream cheese, softened (or a combination)
• 1/2 cup corn kernels (fresh or thawed frozen)
• 1/4 cup pine nuts, toasted in dry skillet
• 2 tablespoons minced onions
• 1/2 teaspoon minced fresh epazote (optional)
• 8 poblano chiles
• Vegetable oil cooking spray
• Chopped tomato (optional)

Equipment Needed

• Food processor
• Medium bowl
• Grill
• Plastic bag
• Rubber gloves
• Dry skillet

Instructions

1. Prepare the cilantro sauce: In a food processor, finely mince the cilantro and jalapeño (or serrano).
2. Add the creme fraiche (or sour cream) and salt, then process again until well blended.
3. Refrigerate the sauce until needed. Note that the sauce is best if made no more than 1-2 hours ahead, as the cilantro’s vibrant color and flavor will diminish over time.
4. Prepare the cheese filling: In a medium bowl, combine the grated chihuahua cheese (or Muenster), goat cheese (or cream cheese), corn kernels, toasted pine nuts, minced onions, and minced epazote (if using).
5. Cover the filling and chill it in the refrigerator until needed. The filling can be prepared up to 1 day in advance.
6. Preheat your grill to medium heat. You should be able to hold your hand about 4-5 seconds above the grill surface before it feels too hot.
7. Grill the chiles: Place the poblano chiles directly on the grill grates.
8. Grill them uncovered for 8 to 10 minutes, turning occasionally, until the skin is blackened and blistered all over. This step is crucial for easy peeling later.
9. Steam the chiles: Immediately after grilling, place the chiles into a plastic bag. Seal the bag and let the chiles steam inside as they cool. This will loosen the skins, making them easier to peel.
10. Peel the chiles: Once the chiles are cool enough to handle, carefully peel off the blackened skins. Consider wearing rubber gloves during this step, especially if your skin is sensitive to capsaicin.
11. Slit and deseed: Using a sharp knife, slit each chile from end to end. Carefully remove any loose seeds. Be careful not to remove the seed pod entirely, as this will weaken the chile walls.
12. The chiles can be prepared up to this point a day ahead, covered, and refrigerated. Be sure to bring them back to room temperature before proceeding.
13. Stuff the chiles: Carefully stuff each chile with the cheese filling, bringing the slit edges of each chile tightly back together to enclose the filling.
14. Return to the grill: Spritz the stuffed chiles with vegetable oil cooking spray.
15. Grill the stuffed chiles slit side down, uncovered, for 5 to 7 minutes, turning once, until the filling feels quite soft and heated through.
16. Serve: Serve the grilled chiles rellenos hot, with a drizzle of cilantro sauce and a garnish of chopped tomato (optional).

Expert Tips & Tricks

• Toasting the pine nuts in a dry skillet brings out their nutty flavor and adds a delightful textural contrast to the cheese filling. Watch them carefully, as they can burn quickly.
• If you don’t have access to fresh epazote, you can omit it without significantly impacting the flavor.
• Don’t overcrowd the grill when grilling the chiles. Work in batches if necessary to ensure even charring.
• If you prefer a creamier cilantro sauce, you can add a tablespoon or two of milk or water to the food processor while blending.
• If the chiles rellenos start to fall apart on the grill, you can use wooden skewers to help hold them together. Remember to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.

Serving & Storage Suggestions

Serve these grilled chiles rellenos hot off the grill for the best flavor and texture. The vibrant green cilantro sauce and the optional sprinkle of chopped tomatoes add a pop of color and freshness.

Storage: Leftover chiles rellenos should be stored in an airtight container in the refrigerator. They will keep for up to 3 days.

Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the texture may become slightly softer. I usually skip reheating the cilantro sauce and serve it cold for the best flavor.

These aren’t ideal for freezing, as the texture of the chiles and cheese can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	499.8 kcal	N/A
Calories from Fat	322 g	65%
Total Fat	35.9 g	55%
Saturated Fat	20 g	99%
Cholesterol	93.3 mg	31%
Sodium	651.9 mg	27%
Total Carbohydrate	23.1 g	7%
Dietary Fiber	2.9 g	11%
Sugars	9.4 g	N/A
Protein	25.8 g	51%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicier Kick: For extra heat, add a pinch of cayenne pepper to the cheese filling.
• Vegan Version: Substitute the chihuahua and goat cheese with a plant-based alternative such as Daiya or Miyoko’s Kitchen cashew-based cheese. Use a plant-based sour cream or cashew cream for the cilantro sauce.
• Different Cheeses: Feel free to experiment with other cheeses like Monterey Jack, Oaxaca, or even a sharp cheddar for a bolder flavor.
• Add Vegetables: Incorporate other vegetables into the filling, such as black beans, zucchini, or bell peppers, for added nutrients and flavor.
• Herb Variations: If you don’t have epazote, try using a combination of oregano and Mexican thyme.

FAQs (Frequently Asked Questions)

Q: Can I use canned corn instead of fresh or frozen?
A: Yes, you can use canned corn. Just make sure to drain it well before adding it to the cheese filling.

Q: How do I know when the chiles are fully blistered on the grill?
A: The skin should be blackened and blistered all over. Don’t worry if some parts are more charred than others; the steaming process will help loosen the skins for easy peeling.

Q: What if I don’t have a grill? Can I roast the chiles in the oven?
A: Absolutely! Preheat your oven’s broiler. Place the chiles on a baking sheet and broil them, turning occasionally, until the skins are blackened and blistered. The steaming process is the same as with grilling.

Q: Can I make the filling ahead of time?
A: Yes, the filling can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator.

Q: What can I serve with these chiles rellenos?
A: These are delicious served with a side of Mexican rice, black beans, a simple green salad, or warm tortillas.

Final Thoughts

These Grilled Chiles Rellenos are a testament to the beauty of simple, fresh ingredients and the magic of open-flame cooking. Don’t be intimidated by the seemingly lengthy process; each step is well worth the effort. The combination of smoky chiles, creamy cheese filling, and vibrant cilantro sauce is a flavor explosion that will leave you wanting more. I encourage you to try this recipe, put your own spin on it, and share the joy with friends and family. Pair it with a crisp Mexican beer or a refreshing margarita for the ultimate fiesta experience. I’d love to hear your thoughts and experiences!