Chile Relleno de Queso con Elote (Cheese and Corn Stuffed Poblano Peppers)
Introduction
Mexican cuisine is known for transforming simple ingredients into rich, flavorful dishes, and Chile Relleno de Queso con Elote is the perfect example. This vegetarian take on stuffed poblano peppers combines sweet corn, melty cheeses, and fresh herbs, all wrapped in smoky, roasted poblanos.
What makes this dish even more irresistible is the creamy corn sauce—a velvety blend of sour cream, corn, and milk—that brings everything together. Served warm and garnished with extra corn, this recipe is ideal for family meals, special occasions, or when you simply want to bring a taste of authentic Mexican comfort food to your table.
Why You’ll Love This Recipe
- 🌽 Sweet and savory – Fresh corn adds a pop of sweetness that balances the smoky peppers.
- 🧀 Cheesy goodness – A mix of panela and Oaxaca cheese gives a melty, creamy texture.
- 🌶️ Smoky poblanos – Roasted peppers provide a bold, authentic Mexican flavor.
- 🥗 Vegetarian-friendly – Perfect for a meatless main dish or a hearty side.
- 🍴 Restaurant-style at home – With the rich sauce, it looks (and tastes!) like fine dining.
Ingredients
For the Peppers
- 4 poblano peppers
- 2 tablespoons sea salt (for cleaning the peppers)
For the Filling
- 2 tablespoons vegetable oil
- ¼ cup onion, finely chopped
- 1 cup yellow corn kernels
- 1 cup panela cheese, cubed
- ¼ cup parsley, finely chopped
- 1 cup Oaxaca cheese, cubed
- Salt and black pepper, to taste
For the Sauce
- 1 cup sour cream
- 1 ½ cups yellow corn kernels
- 1 cup evaporated milk
- 1 cup regular milk
- 1 tablespoon cornstarch
- ½ cup vegetable broth
- 2 tablespoons unsalted butter, cubed
- Salt and black pepper, to taste
For Garnish
- Extra corn kernels
Step-by-Step Instructions
1. Prepare the Peppers
- Roast the poblanos directly over an open flame or on a hot grill until the skin is blistered and blackened on all sides.
- Transfer to a bowl or plastic bag, sprinkle with sea salt, seal, and let rest in the refrigerator for 15 minutes.
- Peel off the charred skin, make a slit lengthwise, and carefully remove seeds and veins. (Rinse briefly under cold water if needed.) Set aside.
2. Make the Filling
- In a skillet, heat the vegetable oil and sauté the onion until soft and translucent.
- Add the corn, panela cheese, parsley, salt, and pepper. Cook for about 3 minutes, stirring constantly.
- Stir in the Oaxaca cheese, mix until combined, then remove from heat.
- Stuff each roasted poblano pepper with the cheese-and-corn mixture.
3. Prepare the Sauce
- In a blender, combine sour cream, corn kernels, evaporated milk, regular milk, cornstarch, and vegetable broth. Blend until smooth.
- In a saucepan, melt the butter, pour in the blended sauce, and season with salt and black pepper.
- Simmer over low heat until the sauce thickens and becomes creamy.
4. Finish and Serve
- Place the stuffed peppers into the sauce, cover, and cook for about 3 minutes so the flavors come together.
- Serve the peppers with plenty of creamy sauce spooned over the top.
- Garnish with extra corn kernels for a fresh, colorful finish.
Expert Tips & Variations
- 🧄 Add aromatics – Blend garlic or onion into the sauce for more depth.
- 🌿 Fresh herbs – Swap parsley for cilantro for a brighter, citrusy note.
- 🧀 Cheese options – Replace Oaxaca with mozzarella or Monterey Jack if unavailable.
- 🌶️ Spicy version – Add roasted jalapeños or chipotle peppers into the sauce for heat.
- 🍚 Serving idea – Pair with white rice, Mexican red rice, or warm tortillas.
Important Notes
- Don’t overstuff the poblanos, as they may tear.
- Handle roasted peppers gently—they’re fragile once peeled.
- To thicken the sauce more, increase cornstarch to 1 ½ tablespoons.
Nutritional Information (per serving, approx.)
- Calories: 390 kcal
- Protein: 15 g
- Carbohydrates: 27 g
- Fat: 24 g
- Fiber: 4 g
- Sodium: 640 mg
(Values vary depending on cheese and milk used.)
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes! You can roast and stuff the poblanos a day in advance. Store in the fridge, then heat them in the sauce before serving.
What’s the best cheese substitute for Oaxaca?
Mozzarella, Monterey Jack, or queso asadero work well because they melt beautifully.
Can I freeze this dish?
It’s best enjoyed fresh, as the sauce and cheese may separate when thawed. However, the roasted poblanos can be frozen for later use.
Is this recipe spicy?
Not at all! Poblanos are mild. If you want heat, add chili flakes, jalapeño, or chipotle to the sauce.