Chiles Poblanos Rellenos Recipe

Roast and peel poblanos

Place whole poblano peppers on a hot gas burner, under a broiler, or on a hot cast-iron skillet. Turn occasionally until skin is uniformly blistered and blackened, about 8–12 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam; this loosens the skins.

Once cooled enough to handle, gently peel off the charred skin with your fingers or a small knife. Rinse very briefly under cold water only if needed to remove stubborn bits, then pat dry with paper towels. Make a lengthwise slit down one side of each pepper and carefully remove seeds and membranes with the tip of a knife, keeping the pepper intact for stuffing.

Crumble or break the 8 oz queso fresco into small pieces. Season the cheese with 1 tsp salt and 1 tsp black pepper, and mix gently. Stuff each pepper with half of the seasoned queso fresco, pressing the cheese into the cavity but keeping the pepper structure intact. If needed, use a toothpick to close the slit (remove before serving).

Preheat broiler or a hot skillet. Place the roma tomatoes, halved onion (cut with root intact so halves hold together), whole garlic cloves (unpeeled), and serrano or jalapeño on a baking sheet or skillet. Drizzle 1 tsp oil over the vegetables.

Broil or roast the vegetables until the tomatoes and onion char and soften and the garlic skin blackens, about 8–12 minutes, turning once so all sides roast evenly.

Let the roasted vegetables cool slightly. Peel the garlic cloves. Transfer the tomatoes, onion (coarsely chopped), peeled garlic, and the roasted chili to a blender or food processor. Add cilantro, 1 tsp salt, and 1 tsp pepper. Pulse to a chunky-smooth sauce, tasting and adjusting seasoning if necessary. Keep warm until ready to serve.

If you prefer a battered and fried exterior (classic approach), set up a breading station: a shallow bowl with 1 cup flour seasoned with 1/2 tsp salt, and a second bowl whisking 2 eggs with 2 tbsp milk until smooth.

Heat about 1 cup vegetable oil in a shallow skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Lightly dust each stuffed pepper in flour, shaking off excess, then dip into the egg mixture to coat completely. Return to the flour for a light second dusting if you want extra crispness.

Carefully place the coated peppers in the hot oil and fry 2–3 minutes per side, turning gently, until golden brown and crisp. Use tongs to transfer cooked peppers to a paper towel-lined plate to drain. If you prefer not to fry, you can skip this section and serve the roasted peppers unbattered.

Spoon a generous ladleful of the warm roasted tomato sauce onto each serving plate to create a bed.

Place one stuffed poblano on top of the sauce. If you fried the peppers, place the fried side up to retain crispness.

Top each pepper with additional roasted tomato sauce as desired. Garnish with 1 oz crumbled queso fresco (divided between the two peppers) and scatter fresh cilantro leaves. Serve immediately with lime wedges on the side to squeeze over the peppers.