Chiles Rellenos de Queso en Salsa Verde (Cheese Stuffed Poblanos)
Roasted poblano chillies stuffed with melting cheese, coated in a light egg batter and served in warm green salsa.
Made with Salsa verde (cooked tomatillo salsa) and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelHard
- Costabout £2.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Char the poblanos under a very hot grill, or over a gas flame, turning, for 10 to 12 minutes until the skin is blackened all over. Put in a covered bowl for 10 minutes to steam.
12 min - 2
Peel off the skins. Make a slit down one side of each and carefully remove the seeds, keeping the stalk on. Stuff each chilli with a baton of cheese and close with a cocktail stick.
- 3
Pat the chillies dry and dust with 2 tablespoons of cornflour.
- 4
Whisk the egg whites with the salt to stiff peaks. Fold in the yolks and the remaining cornflour gently.
- 5
Heat the oil about 1 cm deep in a deep frying pan over a medium heat. Dip each chilli in the batter and fry for 2 to 3 minutes each side until golden. Drain.
6 min - 6
Warm your ready made salsa verde (see the base recipe) and your ready made red rice (see its base recipe) until steaming hot. Serve the chillies in a pool of salsa with the rice.
Tips
- Steam the chillies in a covered bowl after charring. This loosens the skins so they peel off easily.
- Make sure the batter is made just before frying or it deflates.
- Fry at a steady medium heat so the cheese melts before the batter over browns.
Storing and freezing
Best eaten straight away. Leftovers keep 1 day in the fridge and are best reheated in a hot oven until piping hot.
Questions
Can I use green peppers instead of poblano?
Yes. Large green peppers are the nearest UK swap. They are milder and thinner, but char and stuff in the same way.
Why does my batter fall off?
The chillies were damp. Pat them dry and dust well with cornflour before dipping; it gives the batter something to grip.
Can I bake them?
Yes, but they will not have the puffy golden coat. Bake the stuffed chillies in the salsa at 200°C (180°C fan, gas mark 6) for 15 minutes.
More made with salsa verde (cooked tomatillo salsa)
Chilaquiles Verdes con Queso Blanco (Green Chilaquiles with Queso)
GFNFVQuesadillas de Champiñones al Ajillo (Garlic Mushroom Quesadillas)
EFNFTacos de Carnitas con Cebolla Encurtida (Carnitas Tacos)
DFEFNFTacos Dorados de Pollo Asado (Crispy Rolled Chicken Tacos)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.