Entree: Mexico – Mexico State – Chiles Rellenos de Queso

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr 20 min

Ingredients

- 6 large poblano chiles (about 2 lb / 900 g total)
- 12 oz (340 g) queso Oaxaca, shredded or pulled
- 4 oz (115 g) queso fresco, crumbled
- 4 large eggs, separated (approx. 200 g total)
- 3/4 cup (90 g) all-purpose flour, divided (about 1/4 cup / 30 g for dredging, 1/2 cup / 60 g for batter)
- 1/2 tsp (3 g) fine salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 2 cups (480 ml) neutral vegetable oil for frying (plus extra 2 tbsp / 30 ml for sauce)
- For the tomato-based sauce:
  - 5 medium roma tomatoes (about 24 oz / 680 g)
  - 1 small white onion, quartered (about 6 oz / 170 g)
  - 2 cloves garlic (about 6 g)
  - 1 cup (240 ml) low-sodium chicken or vegetable broth
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 tsp (1 g) dried oregano
  - Salt to taste
- For the cilantro-lime rice:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed
  - 2 1/4 cups (540 ml) chicken broth or water
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 tsp (3 g) salt
  - 1/4 cup (15 g) chopped cilantro and juice of 1 lime (about 15 ml) for finishing
- For the refried beans:
  - 2 cups (480 g) cooked pinto beans (or 2 x 15 oz / 425 g cans, drained)
  - 2 tbsp (30 g) lard or vegetable oil
  - 1/4 cup (60 ml) reserved bean liquid or water, plus more if needed
  - Salt to taste
- Garnishes (optional):
  - 1/2 cup (120 ml) Mexican crema or sour cream
  - Extra crumbled queso fresco (about 2 oz / 60 g)
  - Chopped cilantro and thinly sliced radishes

Instructions

Short Description:
Poblano chiles stuffed with melting regional cheeses, lightly battered and fried, served with a bright tomato-based salsa, cilantro-lime rice, and creamy refried beans for a complete main-course plate.

Regional Notes:
This Mexico State version emphasizes local dairy by combining melting queso Oaxaca with crumbly queso fresco (or queso de rancho) and is finished with a gently simmered tomato-onion sauce typical of the region. Served with rice and frijoles to make it a full entree, it highlights regional cheeses and a tomato-forward accompaniment rather than heavy mole or complex relleno fillings.

1. Char and peel the poblanos: over a gas flame or under a broiler, char the skins of the poblano chiles on all sides until blackened and blistered (about 8–10 minutes). Place chiles in a bowl and cover tightly with plastic wrap or a kitchen towel to steam for 10 minutes. Peel off the charred skin, make a lengthwise slit in each chile, and carefully remove seeds and veins while keeping stems intact. Pat dry and set aside.
2. Make the cheese filling: in a bowl combine shredded queso Oaxaca (12 oz / 340 g) and crumbled queso fresco (4 oz / 115 g). Taste and add a light pinch of salt if needed (the cheeses can be salty already). Stuff each chile with about 3–4 oz (85–115 g) cheese mixture, being careful not to overfill; close the slit and secure with a toothpick if needed.
3. Prepare the batter and dredge: separate the 4 eggs into whites and yolks. In a clean bowl, whip the egg whites with 1/4 tsp (1.5 g) salt until stiff peaks form (about 3–4 minutes with a mixer). In a small bowl whisk the egg yolks with 1/2 cup (60 g) of the flour until smooth. Gently fold the yolk mixture into the whipped whites until combined; do not deflate the whites. Place the remaining 1/4 cup (30 g) flour on a plate for dredging.
4. Dredge and batter the chiles: lightly coat each stuffed chile in the 1/4 cup (30 g) flour, shaking off excess. Dip each floured chile into the whipped egg batter to coat completely, letting excess batter drip off.
5. Fry the chiles: heat 2 cups (480 ml) vegetable oil in a deep skillet to 350°F (175°C) — you should have about 1/2 to 1 inch depth of oil. Fry the battered chiles in batches, 2–3 at a time, until golden brown and crisp on all sides, about 3–4 minutes per side. Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F / 95°C) while you finish remaining chiles.
6. Make the tomato-based sauce: while chiles are frying, roast or boil the 5 roma tomatoes, quartered onion, and garlic cloves until soft (about 8–10 minutes under broiler or 6–8 minutes simmering). Blend tomatoes, onion, and garlic until smooth. Heat 2 tbsp (30 ml) vegetable oil in a saucepan over medium heat, pour in the blended tomato puree, add 1 cup (240 ml) chicken broth, 1/2 tsp (1 g) oregano, and salt to taste. Simmer gently 10–12 minutes to meld flavors and slightly reduce. Keep warm.
7. Cook the cilantro-lime rice: heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat, add rinsed rice and toast, stirring, until edges look translucent, about 2–3 minutes. Add 2 1/4 cups (540 ml) broth and 1/2 tsp (3 g) salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, let rest 5 minutes, then fluff with a fork and stir in chopped cilantro (1/4 cup / 15 g) and lime juice (about 15 ml).
8. Prepare the refried beans: heat 2 tbsp (30 g) lard or oil in a skillet over medium heat, add drained cooked beans (2 cups / 480 g) and mash with a potato masher or back of a spoon while adding reserved bean liquid or water (about 1/4 cup / 60 ml) to reach a creamy consistency. Cook, stirring, 3–4 minutes until warmed through; season with salt to taste.
9. Assemble and serve: place 1 stuffed chile on each plate (for 6 servings) and spoon warm tomato sauce over the top or alongside. Add a portion of cilantro-lime rice (about 3/4 cup cooked) and a scoop of refried beans (about 1/3 cup) to each plate. Garnish chiles with a drizzle of crema, extra crumbled queso fresco (about 2 tbsp / 15 g per plate), chopped cilantro, and sliced radishes if desired.
10. Notes on serving and storage: serve hot so the cheese is melty. Leftover components refrigerate separately up to 3 days; reheat chiles in a 350°F (175°C) oven to avoid sogginess and refresh the sauce on the stovetop.