Chile Relleno De Papa Con Queso

Chile Relleno de Papa con Queso is a soul-warming celebration of traditional Mexican comfort food—where smoky, fire-roasted poblano peppers cradle a rich, creamy filling of mashed golden potatoes, butter, and melted cheddar-jack cheese.

Lightly dredged, delicately battered, and fried until golden, these stuffed peppers are irresistibly crisp on the outside and velvety soft within. What sets this version apart is the hearty potato base, adding substance and a rustic earthiness that perfectly balances the heat of the pepper and the tang of the homemade tomato salsa.

Served warm with a ladle of rich, aromatic salsa roja, each bite is bold, nostalgic, and deeply satisfying.

Why People Will Love This Chile Relleno de Papa con Queso:

Smoky, bold flavors with comforting texture: The fire-roasted poblanos deliver a deep, smoky aroma that contrasts beautifully with the creamy, buttery potato and cheese filling.

A unique twist on a classic dish: This version replaces the traditional meat filling with mashed potatoes, offering a vegetarian-friendly option that’s still rich, hearty, and satisfying.

Crispy exterior meets velvety center: The golden fried egg batter creates a delicate crunch that gives way to a soft, cheesy interior—making each bite texturally dynamic.

Homemade salsa adds depth and authenticity: The warm, tomato-based salsa infused with cumin, garlic, and oregano ties the dish together with traditional Mexican flavor.

Perfect balance of comfort and tradition: It blends familiar, homey ingredients (like potatoes and cheese) with time-honored techniques (charring, stuffing, frying), creating a dish that feels both nostalgic and elevated.

Ideal for gatherings or family dinners: It’s a show-stopping recipe that feels special, yet approachable—meant to be shared and savored around the table.

Key Ingredients:

Poblano peppers are the soul of this dish—mild in heat but bold in flavor, their smoky, charred skin adds a rich complexity that anchors the entire recipe.

Gold potatoes bring a naturally creamy texture and subtle sweetness that forms the perfect base for the filling, offering comfort and heartiness in every bite.

Cheddar Jack cheese melts beautifully into the potatoes, creating a gooey, savory richness that complements the poblano’s earthiness and the filling’s smoothness.

Fresh eggs, whipped into stiff peaks, create the signature airy, golden batter that encases each pepper, adding a delicate crispness and visual appeal.

Roma tomatoes, garlic, and onion, blended into a robust salsa and simmered with oregano and cumin, deliver a warm, aromatic layer that completes the dish with a traditional Mexican touch.

Expert Tips:

Roast poblanos evenly and let them sweat properly: Use direct flame or a dry skillet to char all sides of the peppers. Letting them rest covered in a bowl or sealed bag traps steam, making it easier to peel the skin without tearing the pepper—crucial for stuffing later.

Choose the right potatoes: Yukon Gold or other waxy varieties are ideal—they mash smoothly while still holding structure, resulting in a creamy filling that doesn’t become gluey or watery.

Don’t skip the egg separation step: Beating the egg whites to stiff peaks before incorporating the yolks creates a light, airy batter that crisps up beautifully when fried—this is what gives chiles rellenos their signature fluffy coating.

Keep your oil at the right temperature (around 350°F / 175°C): Too hot, and the coating will burn before the inside is warm; too cool, and the batter will absorb oil and become greasy. Use a thermometer or test with a small dollop of batter—it should sizzle and rise quickly.

Drain fried peppers immediately and gently: Place on a paper towel–lined sheet to draw out excess oil, but avoid stacking or pressing down, which can flatten the airy crust.

Warm the salsa just before serving: This enhances its aroma and melds the spices, creating a comforting contrast to the crispy peppers and enriching the entire plate.

Work in small batches when frying: Fry only 2–3 chiles at a time depending on pan size. Crowding the pan lowers oil temperature and results in uneven cooking.

Chile Relleno De Papa Con Queso

Ingredients

For the Peppers:

8 large poblano peppers

¾ cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

6 large eggs, separated (whites and yolks divided)

Vegetable oil, for frying

For the Filling:

3 medium Yukon Gold potatoes

3 tablespoons salted butter

1 teaspoon garlic salt

¼ teaspoon ground black pepper

2 tablespoons sour cream

1½ cups shredded cheddar-jack cheese blend

For the Salsa Roja:

5 ripe Roma tomatoes, halved

½ white onion

3 cloves garlic, peeled

½ cup canned tomato sauce

3 teaspoons chicken bouillon powder (or to taste)

¼ teaspoon ground cumin

½ teaspoon dried Mexican oregano

2 cups water

1 tablespoon vegetable oil

Instructions:

Char the Peppers:

Heat a dry skillet over medium-high heat.

Working in batches, place the poblano peppers directly onto the hot surface and roast, turning occasionally, until the skins are blackened and blistered on all sides.

Transfer the charred peppers to a large bowl, cover with a lid or plastic wrap, and let them steam (“sweat”) for 30 minutes to loosen the skin.

Boil the Potatoes:

Place the gold potatoes in a pot and cover with water.

Bring to a boil over medium heat and cook for about 40 minutes, or until fork-tender.

Drain and set aside to cool slightly.

Prepare the Salsa:

In a blender, combine roma tomatoes, onion, garlic, tomato sauce, chicken bouillon, cumin, oregano, and water.

Blend until completely smooth.

Heat 1 tablespoon of oil in a saucepan over medium heat, then pour in the blended salsa.

Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Make the Filling:

While the potatoes are still warm, peel off the skins and mash them in a bowl with butter, garlic salt, black pepper, and sour cream.

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Sopa (Bread Pudding)

Once smooth, stir in the shredded cheese until fully incorporated. Set aside.

Clean and Stuff the Peppers:

Gently peel off the charred skin from each poblano.

Use a small knife to make a vertical slit near the stem, then carefully remove the seeds without tearing the pepper.

Stuff each pepper with the potato-cheese mixture, leaving enough room to close the sides.

Prepare Coating Ingredients:

In a shallow bowl, mix the flour with garlic powder, onion powder, and salt.

In a separate large bowl, beat the egg whites with a handheld mixer until stiff peaks form.

Slowly beat in the yolks until the mixture is fully combined and light.

Fry the Rellenos:

Heat about 1 inch of oil in a skillet over medium-high heat.

While the oil heats, dredge each stuffed pepper in the seasoned flour, shaking off excess.

Then gently dip it into the egg batter, coating completely.

Cook in Batches:

Fry 2–3 peppers at a time, cooking for about 2 minutes per side, or until golden brown and crisp.

Remove with tongs and place on a paper towel–lined baking sheet to drain.

Serve:

Plate the chiles rellenos and spoon warm salsa over the top.

Serve immediately and enjoy while hot and crispy.

Important Notes When Making Chile Relleno de Papa con Queso:

Proper pepper handling is essential: The poblano’s skin must be fully blistered and then steamed to loosen it. If not removed properly, the skin can become tough or bitter, interfering with the soft, creamy interior and clean bites.

Temperature control affects every step: From the oil used for frying to the heat when cooking the salsa, maintaining moderate, even heat ensures balanced flavor and prevents burning delicate ingredients like garlic or the egg batter.

Filling consistency determines success: The potato mixture should be smooth but firm—not too wet or too dry. Too loose, and it will ooze out while frying; too dense, and it won’t meld properly with the melted cheese or pepper.

Egg batter is delicate but powerful: The airy coating is achieved through carefully whipped egg whites. Even a small amount of yolk or moisture in the whites can prevent them from forming peaks. Clean, dry equipment is non-negotiable.

Resting time enhances flavor: Letting the assembled and fried rellenos rest for a couple of minutes before serving helps the filling settle and the crust firm up slightly—making for cleaner slices and better texture.

Salsa acts as more than a topping: It’s not just a sauce—it balances richness, adds moisture, and ties all elements together. Be generous when serving, and ensure it’s warm to complement the freshly fried chiles.

Work gently during assembly: Poblano peppers are fragile once peeled. Use a paring knife and your fingers instead of sharp utensils when removing seeds and stuffing. Precision here maintains the structural integrity of the dish.

How To Enjoy Chile Relleno de Papa con Queso After Cooking

Let Them Rest Briefly Before Serving

Once fried, allow the chiles rellenos to rest on a paper towel–lined tray for 2–3 minutes. This helps excess oil drain and allows the outer crust to set slightly, making for a cleaner, more enjoyable texture when cut.

Warm the Salsa and Spoon Generously

Heat the salsa just before serving. Warm salsa enhances its aroma and deepens the flavor. Spoon a generous amount onto a plate or over the relleno—this ensures every bite is balanced with moisture, acidity, and warmth.

Slice Carefully, Serve Thoughtfully

Use a sharp knife to slice each chile in half if desired. Serve with a spoon or ladle nearby for extra salsa. Add a garnish of fresh herbs (like cilantro or parsley) for freshness and visual contrast.

Pair with the Right Sides

For a complete meal, serve alongside Mexican rice, refried or whole black beans, or even a simple cabbage slaw. These sides offer texture variety and help balance the richness of the fried relleno.

Elevate with Drinks and Accompaniments

A cold agua fresca (like tamarind or hibiscus), a light Mexican lager, or a sparkling lime agua mineral pairs beautifully, cutting through the richness and refreshing the palate between bites.

Savor Mindfully

Eat slowly to appreciate each layer—from the smoky chile to the creamy, cheesy potato core, to the herbal notes in the warm salsa. This dish is rooted in tradition and deserves to be enjoyed with intention.

Nutrition Information:

For 1 Chile Relleno de Papa con Queso with salsa

Assuming the recipe yields 8 stuffed peppers and includes frying oil, cheese, and salsa:

Frequently Asked Questions:

Can I roast the poblano peppers in advance?

Yes. You can roast and sweat the poblanos up to a day ahead. After peeling and deseeding, store them in an airtight container in the refrigerator. Let them come to room temperature before stuffing to prevent splitting when filling or frying.

What’s the best type of potato to use for the filling?

Gold potatoes (like Yukon Gold) are ideal because of their creamy texture and natural butteriness. They mash smoothly without becoming gluey and hold together well when mixed with cheese and sour cream.

Can I bake these instead of frying them?

Yes, with some adjustments. While traditional chile rellenos are fried, you can bake them at 400°F (200°C) on a greased baking sheet for about 20–25 minutes, flipping halfway. The texture will be less crispy, but still flavorful. Consider brushing them lightly with oil for better browning.

How do I prevent the egg batter from deflating or sliding off?

Two key tips: First, make sure the egg whites are whipped to stiff peaks and gently fold in yolks without deflating the mixture. Second, dredge each pepper in flour before dipping in the egg batter—this helps the coating stick during frying.

Is this recipe vegetarian? Can it be made vegan?

The original version is vegetarian (no meat, but includes dairy and eggs). For a vegan version, use plant-based butter, vegan sour cream and cheese, and substitute the egg batter with a chickpea flour-based coating or aquafaba whipped with cornstarch. The salsa remains naturally vegan.

How do I know when the poblano peppers are properly charred and ready to be peeled?

Look for deep blistering and blackened spots all over the skin. The entire surface doesn’t need to be burnt, but the skin should separate easily from the flesh. After roasting, letting them “sweat” in a covered bowl for 20–30 minutes softens the skin and makes peeling much easier.

What’s the secret to keeping the stuffed peppers from falling apart during frying?

Three things:

Don’t overfill the peppers—leave enough room to close them.
Dredge each pepper in flour before dipping in the egg batter to help it stick.
Handle gently with a spatula when turning in the oil, and avoid overcrowding the pan.

How do I properly separate eggs and beat the whites to stiff peaks?

Use clean, dry bowls and utensils. Even a drop of yolk or moisture can prevent the whites from forming peaks. Beat the whites on medium-high speed until stiff peaks form—when you lift the beaters, the peaks should stand tall and not fold over.

Can I prepare the filling in advance?

Yes. You can make the mashed potato and cheese filling up to 1 day ahead. Let it cool completely, cover tightly, and refrigerate. Bring it to room temperature before stuffing the peppers to prevent uneven cooking or cracking during frying.

How do I avoid soggy or greasy rellenos after frying?

Drain immediately on a paper towel–lined tray and don’t stack them. Also, make sure the frying oil is hot enough (around 350°F / 175°C). If the oil is too cool, the batter will absorb it instead of crisping up. Fry in small batches for best results.