Chile Rellenos with Guajillo Chile Sauce

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 30 mins


12large poblano chiles
Oil, as needed
Filling for Chiles:
8ounces Monterey Jack cheese, grated
8ounces Muenster cheese, grated
8ounces California raisins
4ounces pecans, lightly toasted and coarsely chopped
Gaujillo Chile Sauce:
1pound ripe Roma tomatoes (approximately 8 medium tomatoes)
1pound tomatillos, husks removed
1large white onion, peeled and cut into eighths (approx. 10-12 oz.)
6cloves garlic, peeled
1ounce Guajillo chile or dried New Mexico Red Chile (approximately 4 chiles)
Water, enough to cover
1cup water
1/4cup finely chopped fresh cilantro
2teaspoons brown sugar
1-1/2teaspoon salt
6tablespoons sour cream or crème fraiche
Cilantro sprigs


  1. Chiles: Lightly oil the poblano chiles. Char the skins over an open flame or under a hot broiler. Allow the chiles to cool to room temperature. Peel the skins from the chiles and discard. With a small knife, make a slit down the side of each chile. Gently cut the seedpod free from the base of the stem and remove the seeds. Discard the seeds and reserve the chiles. Combine all of the ingredients for the filling and mix well. Divide the filling and stuff into each poblano chile. Reserve.
  2. Guajillo Sauce: Combine the tomatoes, tomatillos, onion and garlic cloves in an ovenproof pan just large enough to hold the ingredients in a single layer. Place the ingredients under a hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes). Turn the ingredients occasionally. Allow the ingredients to cool.Remove the stems and seeds from the guajillo chiles. In a dry skillet over medium heat, lightly toast the chiles. Transfer the chiles to a bowl and cover with water. Allow to soak for 15 to 20 minutes or until softened. Drain and discard the water.
  3. In a blender, combine the broiled ingredients with the softened chiles. Add the 1 cup water and purée. Transfer the purée to a saucepan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Just before serving add the remaining ingredients and mix well.
  4. Baking the Chiles: Arrange the stuffed poblano chiles in a single layer in an ovenproof pan. Place in a preheated 350F oven and heat just until the cheese begins to melt.
  5. To Serve: Transfer 2 chiles to each plate. Spoon some of the guajillo sauce over each chile. Drizzle the chiles with the sour cream or creme fraiche and garnish with cilantro sprigs.

Suggested Accompaniment: White rice and crisp green salad

Recipe by Chef Robert Del Grande, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 18.26
  • Calories 620
  • Fat 35g
  • Saturated Fat 14g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 14g
  • Cholesterol 65mg
  • Sodium 1040mg
  • Potassium 1190mg
  • Carbohydrate 57g
  • Fiber 7g
  • Sugars 37g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 110%
  • Vitamin C 400%
  • Calcium 60%
  • Iron 20%