Chile Relleno De Papa Con Queso

Chile Relleno de Papa con Queso is a dish that embodies the heart of traditional Mexican comfort food. Smoky, fire-roasted poblanos are stuffed with creamy mashed potatoes enriched with melted cheese, then battered and fried until crisp and golden.

Finished with a vibrant salsa roja, every bite delivers layers of flavor—earthy, spicy, creamy, and tangy—making it both rustic and elegant. This is a recipe that brings together heritage, technique, and indulgence in one unforgettable dish.

Reasons Why People Will Love This Chile Relleno De Papa Con Queso Recipe

Rich Layers of Flavor – Smoky poblano peppers, creamy potato filling, melted cheese, and tangy salsa roja create a harmony of textures and tastes.

Comforting Yet Unique – Familiar ingredients like potatoes and cheese are elevated with traditional Mexican flavors.

Perfect Balance – The mild heat of poblanos, creaminess of the filling, and brightness of the tomato salsa come together beautifully.

Impressive but Approachable – It looks restaurant-worthy but can be made in a home kitchen with patience and care.

Deeply Cultural – Eating this dish connects you to centuries of Mexican culinary tradition, especially regional recipes from Puebla.

Key Ingredients

Poblano Peppers – The smoky backbone of the dish, their mild heat makes them the ideal vessel for creamy fillings.

Yukon Gold Potatoes – Naturally buttery and smooth, they provide the hearty, velvety base of the stuffing.

Cheddar-Jack Cheese Blend – Melts seamlessly into the potatoes, giving a gooey richness with a mild sharpness.

Egg Batter – The whipped egg whites and yolks create a light, crisp shell that encases the stuffed peppers perfectly.

Salsa Roja – A bright, tangy tomato sauce infused with cumin, oregano, and bouillon, it ties the whole dish together.

Expert Tips

Roast Properly – Char the poblanos until the skins are fully blackened; this ensures easy peeling and deep smoky flavor.

Steam Before Peeling – Covering the peppers after roasting allows steam to loosen the skins without tearing the flesh.

Don’t Overfill – Leave space inside the peppers; too much filling will burst during frying.

Whip the Egg Whites Right – Beat to stiff peaks, then fold in yolks gently for a fluffy, light batter that clings beautifully.

Fry in Batches – Overcrowding the skillet lowers the oil temperature, resulting in soggy rellenos instead of crisp shells.

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:

1. Char the Peppers

Heat a dry skillet or griddle over medium-high heat.

Place the poblano peppers directly on the hot surface and roast, turning occasionally, until the skins are blistered and blackened all over.

Transfer the peppers to a large bowl, cover with a lid or plastic wrap, and let them steam for about 30 minutes.

This step loosens the skins, making them easier to peel.

2. Cook the Potatoes

Add the Yukon Gold potatoes to a pot and cover them with water.

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

Drain well and let cool slightly before handling.

3. Make the Salsa Roja

Combine the tomatoes, onion, garlic, tomato sauce, chicken bouillon, cumin, oregano, and water in a blender.

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 slightly thickened and fragrant.

4. Prepare the Filling

While the potatoes are still warm, peel and mash them in a large bowl with butter, garlic salt, black pepper, and sour cream until smooth and creamy.

Stir in the shredded cheddar-jack cheese until fully melted into the mixture. Set aside.

5. Clean and Stuff the Peppers

Peel the charred skins off the steamed poblanos.

Make a small vertical slit near the stem of each pepper and carefully remove the seeds without tearing the flesh.

Gently fill each pepper with the potato-cheese mixture, leaving room to close the sides.

6. Prepare the Batter and Coating

In a shallow dish, 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 whisk in the yolks until the batter is light, fluffy, and uniform.

7. Fry the Chiles Rellenos

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

Dredge each stuffed pepper lightly in the seasoned flour, shaking off excess, then dip into the egg batter, coating completely.

Fry in batches, 2–3 peppers at a time, cooking for about 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel–lined tray to drain.

8. Serve and Enjoy

Place the fried peppers on a serving platter and spoon warm salsa roja generously over the top.

Serve immediately while hot and crisp, with extra salsa on the side if desired.

Important Notes When Making Chile Relleno De Papa Con Queso

Choose the Right Peppers – Poblanos should be firm, fresh, and unblemished. Overripe ones may tear during stuffing.

Handle with Care – When peeling and deseeding, work gently to avoid ripping the peppers. Small tears can be patched with batter.

Temperature Control – Oil that’s too hot will burn the batter, while too cool will make it greasy. Medium-high, steady heat is key.

Salsa Integration – Add the salsa just before serving to keep the exterior crisp yet still infused with bold flavor.

Best Served Fresh – Chiles rellenos lose their crispness when stored, so enjoy them right after frying for the full experience.

How to Enjoy Chile Relleno De Papa Con Queso After Cooking

Serve Immediately – Plate the chiles rellenos hot from the skillet, topped with a ladle of salsa roja.

Pair Wisely – Serve alongside Mexican rice, refried beans, or warm tortillas for a complete meal.

Add Garnishes – A sprinkle of fresh cilantro, a squeeze of lime juice, or a dollop of crema enhances both flavor and presentation.

Balance the Bite – Cut through the crisp exterior to enjoy the creamy potato filling with smoky pepper and tangy salsa in one forkful.

Family-Style Option – Arrange several on a platter with salsa on the side for sharing, ideal for festive gatherings.

Nutrition Information

(Per Serving, approx. 1 stuffed pepper with salsa)

Frequently Asked Questions:

Q1: How spicy are poblano peppers in this dish?
A: Poblanos are generally mild, but roasting can intensify their smoky flavor. Occasionally, some peppers carry slightly more heat, but overall they’re gentle compared to jalapeños.

Q2: Can I make this recipe vegetarian-friendly?
A: Yes, simply omit the chicken bouillon in the salsa or use a vegetable-based bouillon substitute. The dish is otherwise naturally vegetarian.

Q3: What side dishes pair best with chiles rellenos?
A: Classic options include Mexican rice, refried beans, or a fresh side salad with lime vinaigrette. Warm tortillas also make a perfect companion.

Q4: Can the salsa roja be prepared ahead of time?
A: Absolutely. The salsa can be made up to 2 days in advance and stored in the refrigerator. Just reheat gently before spooning over the peppers.

Q5: Are these rellenos freezer-friendly?
A: It’s best to enjoy them fresh, but you can freeze unfried, stuffed peppers. When ready to cook, thaw fully, coat in batter, and fry as directed.

Q6: Why do I need to whip egg whites separately for the batter?
A: Separating and whipping the whites ensures maximum volume and lightness, creating the airy, crispy shell characteristic of authentic rellenos.

Q7: How do I prevent the peppers from tearing while peeling?
A: Let them steam after roasting, then peel gently under running water. This softens the skin without damaging the flesh.

Q8: Can I bake instead of fry the rellenos?
A: Baking is possible, but the traditional crisp batter comes only from frying. For a lighter option, try air-frying with a light oil spray.

Q: What type of potatoes works best for the filling?
A: Yukon Golds are ideal for their buttery texture, but russets can also be used for a fluffier, drier mash.

Q10: How do I know when the rellenos are done frying?
A: Look for an even golden-brown color on all sides. Each pepper should feel crisp to the touch and hold together without excess oiliness.