Appetizer: Mexico – Chihuahua, Northern Mexico – Chiles Rellenos de Queso (Cheese-Stuffed Chiles)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

- 6 large Anaheim or poblano peppers, about 1.5 lb (700 g) total
- 8 oz (225 g) Asadero or queso Chihuahua, shredded
- 1/2 cup (60 g) all-purpose flour, plus extra 1/4 cup (30 g) for dusting
- 4 large eggs, approx. 200 g total, separated
- 2 tbsp (30 ml) milk
- 1/4 tsp (1 g) baking powder
- 1/2 tsp (3 g) fine salt, plus more to taste
- Freshly ground black pepper, to taste
- 2–3 cups (480–720 ml) vegetable oil or rendered lard, for frying (enough for 1–1.5 in / 2.5–4 cm depth)
- 1 tbsp (15 ml) vegetable oil, for roasting peppers (if using pan or oven)
- 1 cup (240 ml) salsa roja or roasted tomato salsa, for serving
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Toothpicks (optional, for sealing)

Instructions

Short Description:
Poblano or Anaheim peppers roasted, peeled, stuffed with melting Asadero or Chihuahua cheese, coated in an airy egg batter and deep-fried until golden—served with a bright roasted tomato salsa. A classic Northern Mexico starter, crisp on the outside and gooey inside.

Regional Notes:
This Chihuahua variation uses poblano or Anaheim chiles and regional melting cheeses such as Asadero or queso Chihuahua, then batted in an egg-based batter and fried—different from some central-Mexico versions that use a tomato-based sauce or only cheese inside. The emphasis here is on the regional cheeses and a light, fluffy egg batter typical of Northern Mexico.

1. Roast the peppers: char the peppers over a gas flame, under a broiler, or in a hot skillet, turning until skins are evenly blistered and blackened (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a towel for 10 minutes to steam.
2. Peel and prepare: When cool enough to handle, peel off the charred skin, make a lengthwise slit down one side of each pepper, and gently remove seeds and membranes while keeping the pepper largely intact. Pat dry with paper towels.
3. Stuff: Fill each pepper with shredded Asadero or queso Chihuahua (about 2–3 oz / 55–85 g cheese per pepper), tucking cheese evenly inside. Close the slit and secure with toothpicks if needed. Lightly dust each stuffed pepper with the 1/4 cup (30 g) flour to help the batter adhere; shake off excess.
4. Make batter—yolks: In a small bowl, whisk the egg yolks with milk, 1/2 cup (60 g) flour, baking powder, and a pinch of salt until smooth. Set aside.
5. Make batter—whites: In a clean, grease-free bowl, beat the egg whites with 1/2 tsp (3 g) salt until stiff glossy peaks form. Gently fold the yolk mixture into the whipped whites in two additions, keeping as much air as possible to form a light, fluffy batter.
6. Heat oil: In a wide, deep skillet or pot, pour oil to about 1–1.5 in (2.5–4 cm) depth and heat to 350–375°F (175–190°C). A thermometer is helpful; medium-high heat works if you don’t have one—oil should sizzle steadily but not smoke.
7. Coat and fry: Working with one pepper at a time, dredge in a little extra flour if needed, then spoon or dip the pepper into the egg batter to coat completely. Carefully slide the battered pepper into the hot oil. Fry 2–3 peppers at a time without crowding, turning once, until evenly golden and puffed, about 3–4 minutes per side.
8. Drain: Remove with a slotted spoon to a rack or paper towel-lined tray to drain. Let rest 1–2 minutes for cheese to settle (careful—cheese will be very hot).
9. Finish and serve: Transfer to a serving plate, remove toothpicks, sprinkle with a little salt and freshly ground pepper, and garnish with cilantro. Serve immediately with warm salsa roja and lime wedges for squeezing.
10. Leftovers and notes: Reheat gently in a 350°F (175°C) oven to preserve texture; avoid microwaving to prevent sogginess.