Chile Rellenos de Queso (Crispy, Cheesy & Classic) Recipe

Introduction

Chile Rellenos de Queso are a beloved Mexican classic featuring poblano peppers stuffed with melty cheese and coated in a crispy, flavorful batter. This recipe delivers a perfect combination of smoky, cheesy, and crunchy textures that everyone will enjoy. Serve them with an optional homemade Mexican tomato sauce for an extra burst of flavor.

Ingredients

• 6 poblano chiles
• 8 oz Oaxacan-style string cheese, or mozzarella, or Monterey Jack
• 1½ cups all-purpose flour, plus extra for dredging
• 1½ tsp baking powder
• 1 tsp ground cumin
• 1 tsp fine salt, plus more for sprinkling
• 1 (12 oz) bottle or can lager-style beer (cold)
• Vegetable oil, for deep-frying
• Optional Mexican Tomato Sauce:
  • 2 lbs ripe tomatoes, cored and chopped
  • ¼ medium yellow onion
  • 6 garlic cloves
  • 5 fresh cilantro sprigs
  • 1 serrano chile (with seeds for heat)
  • 1 tbsp kosher salt
  • ½ tsp ground cinnamon (Mexican cinnamon preferred)

Instructions

1. Step 1: Preheat your broiler and place the poblano chiles on a foil-lined baking sheet. Broil, turning frequently, until the skins are blistered and charred all over, about 10 minutes.
2. Step 2: Transfer the chiles to a bowl and cover to steam for 10 minutes. Once cooled enough to handle, gently rub off the charred skin using your fingers or a paper towel.
3. Step 3: Cut a small slit down one side of each chile, then remove the seeds and membranes. Stuff each chile with cheese, using a toothpick to secure if needed.
4. Step 4: In a large bowl, whisk together 1½ cups flour, baking powder, cumin, and 1 teaspoon salt. Gradually whisk in the cold beer until the batter is smooth and pourable, similar to pancake batter consistency.
5. Step 5: Heat about 3 inches of vegetable oil in a heavy pot to 365°F. Lightly dredge each stuffed chile in flour, then dip fully in the batter to coat well.
6. Step 6: Fry the chiles in batches, turning gently, until golden and crispy on all sides, about 2–3 minutes per side. Drain on paper towels and sprinkle with salt while still hot.
7. Step 7 (Optional): For the tomato sauce, blend tomatoes, onion, garlic, cilantro, serrano chile, salt, and cinnamon until smooth. Pour into a saucepan and simmer over medium heat for 15–20 minutes until slightly thickened and fragrant. Serve warm alongside the chiles.

Tips & Variations

• Use a sharp knife to make a clean slit in the chiles, which makes removing seeds easier and stuffing neater.
• Choose your favorite melting cheese for the filling—Oaxacan, mozzarella, or Monterey Jack all work beautifully.
• For extra heat, leave some seeds in the serrano chile when making the sauce or sprinkle some chili powder over the final dish.
• If you don’t have a thermometer, test the oil by dropping a small amount of batter—the oil is ready if it bubbles and rises to the surface rapidly.

Storage

Store leftover chile rellenos in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F for about 10 minutes or until warmed through and crispy again. Avoid microwaving if possible, as this can make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chile rellenos ahead of time?

Yes, you can prepare and stuff the chiles a few hours ahead and keep them refrigerated before frying. For best crispiness, fry just before serving.

What can I substitute for poblano chiles?

If poblano chiles are unavailable, you can use Anaheim or Pasilla peppers, but the flavor and heat level will differ slightly.

Chile Rellenos de Queso (Crispy, Cheesy & Classic) Recipe

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Chile Rellenos de Queso are a classic Mexican dish featuring poblano chiles stuffed with melting cheese, dipped in a seasoned beer batter, and deep-fried until crispy and golden. Served traditionally with an optional vibrant Mexican tomato sauce, this recipe offers a delicious balance of smoky, cheesy, and crunchy textures perfect for a crowd-pleasing appetizer or main dish.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Chiles

• 6 poblano chiles
• 8 oz Oaxacan-style string cheese, or mozzarella, or Monterey Jack

For the Batter

• 1½ cups all-purpose flour, plus extra for dredging
• 1½ tsp baking powder
• 1 tsp ground cumin
• 1 tsp fine salt, plus more for sprinkling
• 1 (12 oz) bottle or can lager-style beer, cold
• Vegetable oil, for deep-frying (about 3 inches deep)

Optional Mexican Tomato Sauce

• 2 lbs ripe tomatoes, cored and chopped
• ¼ medium yellow onion
• 6 garlic cloves
• 5 fresh cilantro sprigs
• 1 serrano chile, with seeds for heat
• 1 tbsp kosher salt
• ½ tsp ground cinnamon (Mexican cinnamon preferred)

Instructions

1. Prepare the Chiles – Broil: Preheat your oven broiler and arrange the poblanos on a foil-lined baking sheet. Broil the chiles, turning every few minutes, until all sides are blistered and charred, about 10 minutes total. This charring imparts a smoky flavor and loosens the skin for easy peeling.
2. Steam & Peel: Transfer the charred poblanos to a bowl and cover it to let the chiles steam in their own heat for about 10 minutes. After steaming, gently rub off the blackened skin using your fingers or a paper towel to reveal the tender peppers underneath without damaging them.
3. Stuff the Chiles: Carefully cut a small slit down one side of each chile and remove the seeds and membranes to reduce bitterness and heat. Stuff each chile generously with your choice of cheese—Oaxacan string cheese, mozzarella, or Monterey Jack—then secure the opening with a toothpick if necessary to retain the filling while frying.
4. Make the Batter: In a large mixing bowl, whisk together 1½ cups of all-purpose flour, baking powder, ground cumin, and 1 teaspoon of fine salt. Gradually whisk in the cold lager-style beer to create a smooth, pourable batter resembling pancake batter consistency.
5. Heat Oil: Pour enough vegetable oil into a heavy-bottomed pot to reach about 3 inches deep and heat it to 365°F (185°C) — this temperature is key to achieve a crispy, golden exterior without absorbing too much oil.
6. Fry the Chiles: Lightly dredge each cheese-stuffed chile in flour to help the batter adhere. Dip the chiles fully into the beer batter, coating thoroughly. Carefully fry them in batches, turning gently, for 2–3 minutes per side or until the batter is crisp and golden brown. Drain the fried chiles on paper towels and sprinkle immediately with salt while still hot to enhance flavor.
7. Optional Mexican Tomato Sauce – Blend: Combine chopped tomatoes, yellow onion, garlic cloves, fresh cilantro sprigs, serrano chile (with seeds), kosher salt, and ground cinnamon in a blender. Blend until completely smooth for a fresh, flavorful sauce.
8. Simmer Sauce: Pour the blended mixture into a saucepan and cook over medium heat for 15–20 minutes, stirring occasionally until the sauce thickens slightly and becomes fragrant. Serve the sauce warm alongside or drizzled over the chile rellenos.

Notes

• Use fresh poblano chiles that are firm and deep green with minimal blemishes for the best flavor.
• To adjust heat level, remove all seeds and membranes from poblanos or use fewer serrano chiles in the sauce.
• If Oaxacan string cheese isn’t available, mozzarella or Monterey Jack work well as melty substitutes.
• Maintain oil temperature between batches to ensure even frying and crispy texture without greasiness.
• The optional tomato sauce adds brightness and a subtle spicy warmth; it can be prepared ahead and refrigerated for up to 3 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for frying.

Keywords: Chile Rellenos, Mexican Cheese Chiles, Fried Poblano Chiles, Beer Batter Chiles, Traditional Mexican Appetizer