Chiles Rellenos de Queso (Cheese-Stuffed Peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 large poblano chiles
12 oz (340 g) queso Oaxaca or queso Chihuahua, torn into sticks
3 large eggs, separated
1/2 cup (60 g) all-purpose flour, plus extra for dusting
Vegetable oil for frying, to taste
4 ripe tomatoes
1/4 white onion
1 garlic clove
Salt to taste
Freshly ground black pepper to taste
1 tsp (5 ml) vegetable or chicken stock (optional)

Show original ingredient measurements

6 large poblano chiles
12 oz / 340 g queso Oaxaca or queso Chihuahua, torn into sticks
3 large eggs, separated
1/2 cup (60 g) all-purpose flour, plus extra for dusting
Vegetable oil for frying, to taste
4 ripe tomatoes
1/4 white onion
1 garlic clove
Salt to taste
Freshly ground black pepper to taste
1 tsp (5 ml) vegetable or chicken stock (optional)

Instructions

1. Roast poblanos over a gas flame or under a broiler until charred all over; place in a bowl, cover with plastic for 10 minutes, then peel, make a lengthwise slit and remove seeds carefully.
2. Stuff each chile with cheese strips, keeping opening closed; dust lightly with flour.
3. Prepare salsa: boil or roast tomatoes, then blend with onion, garlic, salt and stock if using; simmer 8–10 minutes and keep warm.
4. Beat egg whites to stiff peaks, then beat yolks lightly and fold into whites gently to form batter.
5. Heat oil in a skillet to medium-high (about 350°F / 175°C). Dip each floured chile into batter to coat fully.
6. Fry chiles 2–3 minutes per side until golden-brown; drain on paper towels.
7. Serve chiles topped or surrounded by warm tomato sauce.