Chiles Rellenos Stuffed with Mexican Queso

Chile rellenos in a black cast iron skillet.

Chiles Rellenos Stuffed with Mexican Queso

Course: Mexican

Cuisine: Mexican

Prep Time: 50

Cook Time: 30

Total Time: 1 20

Servings: people

Calories: 657kcal

Author: Kris Longwell

Chili Rellenos Stuffed with Mexican Queso is a Mexican classic. It is pure Mexican comfort food at its best. Stuff with a soft Mexican cheese such as Asadero or Chihuahua, or Monterey Jack. The chili can be roasted and stuffed and chilled a day ahead, as well as the sauce. An instant-read thermometer helps to ensure the oil reaches 350°F perfectly...otherwise, test with a pinch of bread. Once sizzles quickly, it's ready. Enjoy!

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Ingredients

For the Sauce

1½ lbs tomatoes chopped, or 1 28 oz. can of whole tomatoes, with juice
1 cup chicken stock or vegetable stock, or water
¼ cup onion chopped
2 cloves garlic minced
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 teaspoon Mexican oregano dried, or regular oregano
1¼ teaspoon Kosher salt
2 tablespoon corn oil

For the Chiles

4 large poblano chiles about 1 lb
½ lb Asadero cheese or Chihuahua or Monterey Jack cheese, coarsely grated
2 to 3 cups corn oil or vegetable oil, for frying
4 large eggs separated
½ teaspoon Kosher salt
1¼ cup all-purpose flour divided

Instructions

Make the Sauce

Puree all sauce ingredients (except oil) in a blender until smooth, then strain through a mesh sieve into a bowl, pressing on solids, then discarding them.
1½ lbs tomatoes, 1 cup chicken stock, ¼ cup onion, 2 cloves garlic, 1 tablespoon distilled white vinegar, 1 teaspoon sugar, 1 teaspoon Mexican oregano, 1¼ teaspoon Kosher salt
Heat oil in a deep, heavy large skillet over medium heat until it shimmers.
2 tablespoon corn oil
Carefully pour in the sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
Taste, and season with pepper and more salt, if desired.
Set aside, but keep warm over low heat.

Roast, Stuff, and Fry the Chiles

Roast chiles on their sides over a gas flame over medium heat, turning with tongs, until skins are blistered and slightly charred, 4 - 6 minutes. (Or, broil on a rack about 2 inches from the heat)
4 large poblano chiles
Transfer to a large bowl and cover with plastic wrap; let stand for 20 minutes. (This can be done ahead of time.)
Carefully rub off skins from chiles, leaving stems attached.
Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
Carefully cut out the ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers hotter).
Stuff chiles with cheese and enclose filling by overlapping the slit slightly, then transfer to a plate. (All of this can be done the day before.)
½ lb Asadero cheese
Heat ½-inch of the oil in another large heavy skillet over medium heat until it registers 350°F on a thermometer.
2 to 3 cups corn oil
While the oil heats, beat egg whites with ½- teaspoon salt, using an electric mixer until they just hold stiff peaks.
4 large eggs, ½ teaspoon Kosher salt
Whisk in the yolks, two at a time, just until incorporated. Next, whisk in ¼ cup flour.
1¼ cup all-purpose flour
Spread 1 cup of flour onto a plate. Generously dust chiles with the flour, coating all sides. Gently shake off excess flour.
When oil is ready, dip chilies, 1 at a time, into egg batter, spooning it over chile to cover completely.
Fry the chiles, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
Transfer chilies with a slotted spoon to paper towels to drain. At this point, you can heat your oven to 300°F, place the chiles on a baking rack, and then bake for 15 minutes. This will keep the chees nice and melty, crisp up the exterior, and render out a little more excess grease. Remove from oven.
Meanwhile, re-heat the sauce.
Ladle sauce onto plates and place a chili on top of the sauce.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Chile choice: Poblano chiles are traditional and offer mild heat. For spicier rellenos, substitute Hatch or Anaheim chiles.
Roasting tips: Roast chiles until skins are fully blistered for easy peeling. Steam in a covered bowl or bag for 10 minutes before peeling.
Cheese options: Asadero and Oaxaca are classic, but Monterey Jack, Pepper Jack, or Chihuahua cheese all melt beautifully. Avoid pre‑shredded cheese.
Batter success: Separate eggs while cold, then bring to room temperature before whipping whites for a lighter, fluffier batter.
Frying advice: Keep oil at 350°F (175°C). If the oil is too cool, the batter will absorb oil; too hot, and it will brown before cooking through.
Make‑ahead: Chiles can be roasted, peeled, and stuffed up to 1 day ahead; batter and fry just before serving for the best texture.

Nutrition