Chile Relleno de Papa con Queso is versatile and filling enough to be served as a main dish, usually accompanied by rice, beans, or a simple salad. It’s comforting without being heavy, flavorful without being spicy, and deeply nostalgic for many families. Each bite delivers warmth, tradition, and the unmistakable taste of home-cooked Mexican cuisine.
Ingredients
For the Chiles and Filling
6 poblano chiles
3 medium potatoes, peeled and diced
1½ cups shredded Oaxaca, Chihuahua, or mozzarella cheese
½ teaspoon salt
¼ teaspoon black pepper
For the Egg Batter
3 large eggs, separated
¼ teaspoon salt
For Frying
Vegetable oil
Optional Tomato Sauce
2 tomatoes
¼ onion
1 clove garlic
Salt, to taste
Instructions
Roast the poblano chiles over an open flame or under a broiler until the skins are blistered and blackened on all sides. Place them in a covered bowl or plastic bag for 10 minutes to steam, then gently peel off the skins. Make a small slit down one side of each chile and carefully remove the seeds.
Boil the diced potatoes in salted water until fork-tender. Drain well and mash lightly, leaving a bit of texture. Season with salt and black pepper, then mix in the shredded cheese while the potatoes are still warm.
Stuff each poblano chile with the potato and cheese mixture, gently pressing to fill without tearing the chile.
For the batter, beat the egg whites until stiff peaks form. In a separate bowl, lightly beat the egg yolks with salt, then gently fold them into the egg whites.
Heat oil in a skillet over medium heat. Dip each stuffed chile into the egg batter, coating evenly, and fry until golden on all sides. Drain on paper towels.
If using the tomato sauce, blend tomatoes, onion, garlic, and salt until smooth. Simmer in a saucepan for 10 minutes.
Serve the chiles hot, topped with tomato sauce if desired, alongside rice or beans.