Chile Relleno Sausage Recipe

Roast and Peel Chiles

Preheat a gas burner or broiler. Place poblanos directly over the flame or under the broiler, turning with tongs until skin is charred and blistered all over, about 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam. Peel off charred skin, cut a lengthwise slit on one side of each chile, and carefully remove seeds and membranes with a small spoon — keep each chile mostly intact to form a pocket. Pat dry with a paper towel and set aside.

Cook Sausage Filling

Heat a 10-inch skillet over medium heat. Crumble the sausage into the skillet and cook, stirring and breaking into small pieces, until browned and cooked through, about 6–8 minutes. Add the chopped onion and continue to cook until softened and translucent, about 4 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Taste and season with 1 tsp kosher salt and 1 tsp black pepper (adjust to preference). Remove from heat and let cool 5 minutes.

Combine Filling with Cheese

In a bowl, combine the cooked sausage mixture with shredded cheese, cream cheese (if using), and chopped cilantro. Mix until evenly combined and the cheese is slightly softened by the warm meat. Spoon about 2 to 3 tablespoons of the sausage-cheese filling into each prepared poblano pocket, being careful not to overstuff (you should be able to close the pepper). Set filled chiles on a tray.

Prepare Batter and Dredge

Pour 1 cup flour onto a shallow plate and set aside for dredging. In a medium bowl, whisk together 4 large eggs, 1 cup milk, 1/2 tsp baking powder and 1/2 tsp salt until slightly frothy and homogenous. This is a light tempura-like batter; if you want a thicker coating, beat chilled egg whites separately and fold in (optional).

Heat Oil

Pour 2 cups vegetable oil into a heavy skillet or shallow pot to a depth of about 1/2 to 1 inch. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small pinch of flour sizzles immediately when dropped in. Maintain consistent heat; adjust burner as needed.

Dredge and Batter the Chiles

Working with one chile at a time, lightly dredge the filled chile in flour, shaking off excess. Then dip into the egg-milk batter, coating evenly and letting excess drip back into the bowl. If batter is too thin, you may re-dredge lightly in flour before a second quick dip to get a slightly thicker crust.

Fry Until Golden

Carefully transfer the battered chile into the hot oil. Fry 2–3 chiles at a time (do not crowd) for 3–4 minutes per side, flipping gently with tongs or a slotted spoon, until the batter is puffed and golden brown and the cheese inside is melted. If chiles are large, total cook time may be 6–8 minutes. Remove to a paper-towel-lined rack to drain and keep warm in a low oven (200°F / 95°C) while you fry remaining chiles.

Finish and Serve

Arrange Chile Relleno Sausage on a platter. Spoon warmed salsa over or alongside, sprinkle with crumbled cotija and extra cilantro if using, and serve with lime wedges. Allow to rest 2–3 minutes before serving so filling stabilizes.

Warm the salsa in a small saucepan over low heat if desired. For a saucier presentation, spoon 1–2 tablespoons of warm salsa over each fried chile just before serving, then garnish with cotija and cilantro.