Entree: Mexico – Northern Mexico, Coahuila – Chiles Rellenos de Coahuila (Coahuila-Style Stuffed Peppers)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Total 1 hr 5 min

Ingredients

- 6 large poblano chiles
- 1 lb (454 g) ground beef
- 8 oz (225 g) queso asadero or other mild melting cheese, shredded (or queso de rancho) (about 2 cups / packed)
- 6 large eggs, separated
- 1/4 cup (60 ml) milk
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) vegetable oil or lard for cooking filling
- 4 medium tomatoes
- 1/2 small white onion (about 2 oz / 55 g)
- 2 garlic cloves
- 1 tbsp (15 ml) vegetable oil for sauce
- 1 1/2 cups (280 g) long-grain white rice, uncooked
- 3 cups (720 ml) chicken broth or water for rice
- 1 tbsp (15 ml) vegetable oil for rice
- 1 can (15 oz / 425 g) pinto beans, drained and warmed (or 2 cups / 480 g cooked pinto beans)
- 1/4 tsp (1 g) dried oregano
- Vegetable oil for shallow frying, about 2 cups (480 ml) depending on pan
- Lime wedges and chopped fresh cilantro for serving (optional)

Instructions

Short Description:
Roasted poblano peppers stuffed with seasoned minced beef and a melting local cheese, battered in whipped egg and fried, served with a warm tomato sauce, Spanish rice, and pinto beans for a complete Northern Mexican main course.

Regional Notes:
This Coahuila version highlights local meltable cheese (often called queso asadero or regional queso de rancho) and commonly includes a savory minced beef filling alongside cheese—distinct from purely cheese-stuffed coastal versions. The dish is typically served with rice and beans to make a full meal in the north.

1. Roast and peel the poblanos: hold each poblano over a gas flame or under a broiler, turning until evenly charred and blistered. Place in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel off charred skin, make a lengthwise slit and remove seeds and membranes, keeping each chile whole. Pat dry and set aside.
2. Make the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add 1/4 cup (40 g) finely chopped onion and 1 minced garlic clove; sauté 2–3 minutes until translucent. Add 1 lb (454 g) ground beef, 1 tsp (2 g) cumin, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) black pepper, and cook, breaking meat into small pieces, until browned and cooked through, 6–8 minutes. Taste and adjust salt. Remove from heat and let cool slightly.
3. Prepare the tomato sauce: coarsely chop 4 tomatoes, 1/4 small onion (about 1 oz / 30 g) and 1 garlic clove. In a blender, puree tomatoes, onion, and garlic until smooth. Heat 1 tbsp (15 ml) oil in a small saucepan over medium heat, pour in the tomato purée, add 1/4 tsp (1 g) salt and 1/4 tsp (0.5 g) oregano, and simmer gently, uncovered, 10–12 minutes until slightly thickened. Keep warm.
4. Prepare the rice: rinse 1 1/2 cups (280 g) rice under cold water until water runs clear. Heat 1 tbsp (15 ml) oil in a saucepan, add rice and toast 1–2 minutes. Add 3 cups (720 ml) chicken broth or water and 1/2 tsp (2.5 g) salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
5. Assemble the chiles: spoon a layer of cooked ground beef into each chile (about 2–3 tbsp / 30–45 g), add a generous portion of shredded queso asadero (about 1.3–2 oz / 35–55 g per chile) so the cheese will melt inside. Do not overstuff—close the slit gently.
6. Prepare the batter: separate 6 eggs. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk the 6 yolks with 1/4 cup (60 ml) milk and 1 tbsp (8 g) flour until smooth. Fold the yolk mixture gently into the beaten whites until combined—do not deflate completely. Place 1 cup (120 g) flour on a shallow plate for dredging.
7. Fry the chiles: pour enough vegetable oil into a wide skillet to reach about 1/2 inch (1.3 cm) deep and heat to medium-high (about 350°F / 175°C). Working one at a time, lightly dredge a filled chile in flour, shake off excess, then coat with a generous layer of the egg batter. Carefully lower into hot oil and fry 2–3 minutes per side until golden and cooked through, turning once. Use a spatula to support the chile so it does not tear. Cook in batches and transfer to a paper-towel-lined plate to drain; keep warm in a low oven (200°F / 95°C) if needed.
8. Warm the beans: heat the drained pinto beans in a small saucepan with a pinch of salt and a splash of water until hot; mash slightly if desired.
9. Plate and serve: spoon a little warm tomato sauce on each plate, place a chile relleno atop the sauce, and add a scoop of Spanish rice and warm pinto beans on the side. Garnish with chopped cilantro and lime wedges if using.
10. Notes and tips: serve immediately while cheese is molten. Leftover chiles can be reheated gently in a 350°F (175°C) oven covered with foil to avoid drying. If you prefer a vegetarian version, omit the ground beef and increase the cheese and sautéed vegetables (onion, zucchini, corn).