Chile Hojaldrado Recipe

Roast and peel

Rinse poblanos and pat dry. Using a gas burner, broiler, or hot grill, blister all sides of each poblano until the skin is charred and blackened, rotating with tongs so blisters form evenly (about 8–10 minutes total). Place blistered chiles in a bowl and cover tightly with plastic wrap or a lid to steam for 10–12 minutes—this loosens the skin.

When cool enough to handle, gently peel the charred skin off with your fingers or a small knife; avoid rinsing under water to keep flavor. Make a lengthwise slit down one side of each pepper and carefully remove the seeds and membranes with the tip of a knife, keeping the pepper whole (do not cut out the stem). Lightly salt the interior of each poblano (about 1/6 tsp each). Set on a tray lined with paper towel to drain excess moisture.

Mix the cheese filling

In a medium bowl combine shredded Oaxaca or mozzarella, crumbled cotija, finely chopped onion, minced garlic, cilantro, lime juice, and 1/2 tsp black pepper. Taste and adjust salt carefully (cotija is salty), about 1/8–1/4 tsp additional salt if needed. Mix until evenly distributed. The filling should be cohesive but not wet.

Using a small spoon, gently stuff each prepared poblano with about 3/4 cup of the cheese mixture, pressing lightly so the filling stays inside but the pepper retains shape. Do not overstuff; leave a small margin at the top to help seal during breading.

Prepare breading station

Set up three shallow bowls: bowl 1 — all-purpose flour mixed with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp baking powder; bowl 2 — eggs beaten with 1/2 cup milk until smooth; bowl 3 — fine corn masa or breadcrumbs. Pat each stuffed poblano dry with paper towel. Dredge each pepper in flour, shaking off excess, then dip into the egg-milk wash, letting excess drip off, and finally roll in masa or breadcrumbs to coat thoroughly. For a thicker crust, repeat the egg and coating step once more.

Heat frying oil

Pour 3–4 cups neutral oil into a heavy skillet or Dutch oven to reach a depth of 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds. Maintain oil temperature between 325–350°F during frying.

Carefully lower 2–3 breaded chiles into the hot oil (do not overcrowd). Fry, turning occasionally, until crust is golden brown and crisp, about 3–5 minutes per side depending on thickness. Use a slotted spoon or spider to turn gently so filling stays intact. Remove to a paper towel–lined rack or plate to drain. If desired, keep finished chiles warm on a baking sheet in a 200°F (95°C) oven while frying the remainder.

If crust browns too fast before cheese is melted, lower heat slightly and cover the pan for 30–60 seconds at low heat to allow interior to heat through, then uncover to re-crisp. Let chiles rest 2–3 minutes before serving so filling settles.

Serve hot. Plate 2 chiles per serving and drizzle with crema or place a spoonful on the side. Offer salsa roja or tomatillo salsa alongside and garnish with chopped cilantro and lime wedges for squeezing over the chiles.