Chile Rellenos de Queso (Crispy, Cheesy & Classic) Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
