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Flavorful Chiles Rellenos Stuffed with Cheese and Chorizo Easy Recipe

chiles rellenos stuffed with cheese and chorizo - featured image
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A delicious and easy recipe featuring poblano peppers stuffed with a spicy chorizo and cheese mixture, coated in a light, crispy batter and fried to perfection. Perfect for dinner parties or family meals.

Ingredients

Scale
  • 4 large poblano peppers
  • 1/2 lb (225 g) chorizo, casing removed and crumbled
  • 1 cup (100 g) queso fresco, crumbled (or feta as substitute)
  • 1 cup (100 g) shredded monterey jack cheese
  • 4 large eggs, separated (room temperature)
  • 1/2 cup (60 g) all-purpose flour (or gluten-free flour blend)
  • 1/2 tsp salt
  • Vegetable oil, for frying (about 1 inch deep)
  • Optional garnishes: fresh cilantro, sour cream or crema, crumbled cotija cheese, lime wedges

Instructions

  1. Roast and peel the poblanos: char skin over flame or broiler for 8-10 minutes, cover and steam for 10 minutes, then peel and remove seeds and membranes.
  2. Cook the chorizo in a skillet over medium heat until browned and cooked through, about 6-8 minutes. Drain excess fat.
  3. Combine cooked chorizo, queso fresco, and monterey jack cheese in a bowl and mix well.
  4. Stuff each poblano pepper with the chorizo and cheese mixture carefully without overstuffing.
  5. Prepare the batter: separate egg whites and yolks. Beat egg whites with a pinch of salt until stiff peaks form. Whisk egg yolks with flour until smooth, then gently fold in egg whites.
  6. Heat vegetable oil in a large skillet over medium-high heat to about 350°F (175°C). Dip each stuffed pepper into the batter, coating completely, then fry 3-4 minutes per side until golden and crispy. Drain on paper towels.
  7. Serve warm garnished with cilantro, sour cream, cotija cheese, and lime wedges if desired.

Notes

Let roasted poblanos steam before peeling to avoid tearing. Beat egg whites carefully without yolk contamination for best volume. Maintain oil temperature around 350°F for crispy batter. Fry in batches to avoid overcrowding. For a lighter version, bake stuffed peppers at 375°F for 25 minutes without batter.

Nutrition

Keywords: chiles rellenos, stuffed peppers, chorizo, cheese, Mexican recipe, fried peppers, easy dinner, appetizer

Find it online: https://coracooks.com/flavorful-chiles-rellenos-stuffed-with-cheese-and-chorizo-easy-recipe/