Chile Relleno De Papa Con Queso

Here’s a flavorful and authentic recipe for Chile Relleno de Papa con Queso — a delicious Mexican dish where roasted peppers are stuffed with a creamy potato and cheese filling, then fried or baked.

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🫑 Chile Relleno de Papa con Queso

Roasted peppers stuffed with mashed potatoes and cheese

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📝 Ingredients

For the Filling:

• 3 medium russet potatoes, peeled and cubed

• 1 tbsp butter

• 1/4 cup milk or crema

• Salt and pepper to taste

• 1/2 cup shredded cheese (queso Oaxaca, Chihuahua, mozzarella, or Monterey Jack)

• Optional: finely chopped green onions, cilantro, or pickled jalapeños

For the Chiles:

• 6 large Poblano chiles

• 1/2 cup all-purpose flour (for dredging)

• Oil, for frying

For the Egg Batter:

• 4 eggs, separated

• 1/4 tsp salt

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🔥 Instructions

1. Roast the Poblanos

• Roast the chiles over an open flame or under the broiler until the skins are blackened and blistered.

• Transfer to a plastic bag or cover with a towel to steam for 10–15 minutes.

• Peel off the skins carefully. Make a small slit in each chile and remove seeds, keeping the chile intact.

2. Make the Potato-Cheese Filling

1. Boil potatoes in salted water until tender, about 15 minutes.

2. Drain and mash with butter and milk/crema.

3. Stir in cheese and season with salt and pepper to taste.

4. Let cool slightly. Optional: add herbs or diced chiles for extra flavor.

3. Stuff the Chiles

• Gently spoon the potato mixture into each poblano.

• Close them carefully and secure with toothpicks if needed.

4. Prepare the Batter

1. Beat egg whites until stiff peaks form.

2. In a separate bowl, beat yolks with salt, then fold into whites to make a fluffy batter.

5. Coat and Fry

1. Lightly dredge stuffed chiles in flour.

2. Heat 1/2 inch of oil in a skillet over medium heat.

3. Dip each chile into the egg batter, coating completely, and fry until golden on all sides (2–3 minutes per side).

4. Drain on paper towels.

Optional: Serve with Salsa Roja

A simple tomato-based salsa (lightly spicy) works great over the top.

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🍽️ Serving Suggestions

• Drizzle with crema mexicana

• Serve with rice and beans

• Top with salsa roja or verde, or just enjoy plain

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🌶️ Variations

• Add chorizo to the potato mixture for a meaty twist

• Use sweet potatoes for a unique, slightly sweet flavor

• Make it baked: Arrange in a baking dish, top with sauce and bake at 375°F (190°C) for 15–20 minutes

Would you like a salsa recipe to go with it?