Entree: Mexico – Queretaro, Bajio Mexico – Chiles Rellenos Queretanos (Queretaro-style Stuffed Chiles)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 4 large poblano chiles (about 6 oz / 170 g each)
- 1 lb (454 g) cooked shredded pork shoulder (carnitas-style), warmed
- 6 oz (170 g) Mexican chorizo, casing removed (Mexican pork sausage)
- 8 oz (225 g) queso Oaxaca, shredded (Oaxaca cheese)
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- Salt and freshly ground black pepper
- 4 large eggs, separated, approx. 200 g total (for batter)
- 1/2 cup (60 g) all-purpose flour, for dredging
- Vegetable oil for shallow frying, about 2 cups (475 ml)
- For the tomato-ancho sauce:
  - 6 large plum (Roma) tomatoes, roughly chopped (about 1 1/2 lb / 700 g)
  - 1 small onion, quartered (about 75 g)
  - 2 cloves garlic
  - 1 dried ancho chile, stemmed and seeded (about 10 g), rehydrated in hot water
  - 1/2 cup (120 ml) chicken broth
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (1 g) dried oregano (preferably Mexican oregano)
  - 1/2 tsp (1 g) ground cumin
  - 1 tsp (4 g) sugar, optional
  - Salt and pepper to taste
- For the rice:
  - 1 cup (200 g) long-grain white rice, rinsed
  - 1 tbsp (15 ml) vegetable oil
  - 1/4 cup (60 ml) tomato puree or strained tomato
  - 2 cups (475 ml) chicken broth or water
  - 1/2 tsp (1 g) salt
- For the beans:
  - 1 can (15 oz / 425 g) pinto beans, drained and rinsed (or 2 cups / 480 g cooked pinto beans)
  - 1/4 cup (60 ml) chicken broth or water
  - Salt to taste
- Garnishes: chopped fresh cilantro, crumbled queso fresco (optional), lime wedges

Instructions

Short Description:
Large roasted poblano chiles stuffed with a savory mix of shredded pork, Mexican chorizo and melty queso Oaxaca, battered and fried, then dressed in a bright tomato-ancho sauce. Served with simple Mexican rice and warm pinto beans to make a complete main course.

Regional Notes:
This Bajio/Queretaro variation uses local meats (shredded pork and chorizo) combined with Oaxaca cheese and finished in a tomato-based sauce rather than a simple salsa or cream—typical of Queretaro home and fonda preparations. The combination of carnitas-style pork and chorizo gives a rustic, meaty filling distinct from purely cheese-only rellenos.

1. Start the rice and beans: In a medium saucepan, heat 1 tbsp (15 ml) oil over medium. Add rinsed rice and toast, stirring, 2-3 minutes until opaque. Stir in tomato puree, 2 cups (475 ml) chicken broth and 1/2 tsp (1 g) salt. Bring to a boil, reduce heat to low, cover and simmer 15-18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes. Meanwhile, warm the pinto beans with 1/4 cup (60 ml) broth in a small pot; mash slightly if desired and season with salt. Keep warm.
2. Roast and peel the poblanos: Over a gas flame or under a hot broiler, char the skins of the poblano chiles until blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off skins, being careful to keep stems intact. Make a lengthwise slit down one side of each chile and gently remove seeds and membranes; rinse briefly if needed and pat dry.
3. Make the filling: In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add chorizo (6 oz / 170 g) and cook, breaking up, until browned and most fat rendered, 4-5 minutes. Add 1 medium chopped onion and 3 minced garlic cloves; cook 3-4 minutes until softened. Add the warmed shredded pork (1 lb / 454 g), 1/2 tsp (1 g) dried oregano, 1/4 tsp (0.5 g) cumin, salt and pepper to taste. Stir and cook until mixture is cohesive, 3 minutes. Remove from heat and fold in half of the shredded queso Oaxaca (about 4 oz / 115 g) until slightly melty. Taste and adjust seasoning. Let filling cool slightly so it is easy to handle.
4. Stuff the chiles: Using a spoon, fill each poblano with an even portion of the meat-cheese mixture, pressing gently; close the slit. If desired, add a little of the reserved shredded queso Oaxaca into each chile for extra melt.
5. Prepare the tomato-ancho sauce: Rehydrate the ancho chile in hot water 10 minutes, drain. In a blender, combine chopped plum tomatoes (about 1 1/2 lb / 700 g), quartered small onion, 2 cloves garlic, the rehydrated ancho, and 1/2 cup (120 ml) chicken broth; blend until smooth. In a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat, pour in the blended sauce, add 1 tsp (1 g) dried oregano, 1/2 tsp (1 g) ground cumin, and 1 tsp (4 g) sugar if using. Simmer uncovered 10-12 minutes until slightly thickened; season with salt and pepper. Keep warm on low.
6. Make the batter and fry: In a clean bowl, beat the 4 large egg whites with a pinch of salt until soft peaks form. Gently fold in the egg yolks (approx. 200 g total eggs) just to combine—do not overmix. Place 1/2 cup (60 g) flour in a shallow dish for dredging. In a large skillet, heat about 1/2 inch of vegetable oil (or enough for shallow frying) to 350°F (175°C) — about medium-high.
7. Dredge and batter: Lightly dust each stuffed chile with flour, shake off excess, then dip into the egg batter, coating evenly. Carefully place chiles in the hot oil, seam side up, and fry 2-3 minutes per side until golden and puffed. Work in batches so oil temperature holds. Transfer fried chiles to a wire rack or paper towels to drain.
8. Finish in sauce: Spoon a thin layer of warm tomato-ancho sauce into a large skillet or shallow pan. Place fried chiles seam side down in the sauce, spoon more sauce over each, cover and simmer gently 2-3 minutes to meld flavors and ensure chiles are heated through.
9. Plate and serve: Spoon a portion of Mexican rice and warmed pinto beans onto each plate. Place one chile relleno over or beside the rice, spoon extra sauce over the chile, and garnish with chopped cilantro and crumbled queso fresco if using. Serve with lime wedges.
10. Notes: Prepare the shredded pork ahead (leftover carnitas work well). If you prefer a lighter fry, use an air fryer method for a shorter time but the traditional texture comes from shallow frying in oil.