These iconic Mexican stuffed poblano peppers feature a delicate cheese-filled center encased in a fluffy egg batter and smothered in a rich tomato sauce. This elegant yet approachable dish brings the authentic flavors of Mexico to your table with its perfect balance of smoky peppers, creamy cheese, and savory sauce.
⏱️65 min
📊Medium
👥4 servings
🍽️Main
vegetarianfestivefamily
Ingredients
8 piecespoblano peppers
400 goaxaca cheese or mozzarella
5 pieceseggs
800 gtomatoes
1 piecewhite onions
3 piecesgarlic cloves
120 mlvegetable oil
250 mlchicken or vegetable broth
1 teaspoonsalt
0.5 teaspoonblack pepper
Instructions
1ROAST THE POBLANO PEPPERS: Place the poblano peppers directly over a gas flame or under the broiler at 220°C (425°F) for 8-10 minutes, turning frequently with tongs until the skin is completely blackened and charred on all sides. The peppers should be soft but still hold their shape. Transfer them immediately to a plastic bag or covered bowl for 5 minutes to steam, which will loosen the skin and make peeling much easier. Once cooled slightly, carefully peel away the charred skin under cool running water, being gentle to avoid tearing the flesh.
2PREPARE THE PEPPERS FOR FILLING: Using a small, sharp knife, carefully make a vertical slit from the stem to the tip of each roasted pepper, then gently remove the seeds and white membranes from the interior without enlarging the opening more than necessary. Pat the peppers dry with paper towels and set them aside on a clean surface. The goal is to create a pocket that will hold the cheese filling while keeping the pepper intact, so work slowly and carefully.
3MAKE THE TOMATO SAUCE: Heat 2 tablespoons of oil in a large saucepan over medium heat, then add the diced onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant. Add the fresh tomatoes (roughly chopped) and broth, bringing the mixture to a gentle simmer for 15 minutes until the tomatoes break down completely. Using an immersion blender, puree the sauce until smooth, then strain through a fine mesh sieve for a silky texture. Season with salt and pepper to taste, and keep warm on low heat.
4FILL THE PEPPERS: Cut the oaxaca or mozzarella cheese into 8 portions and gently stuff each roasted pepper with one piece, pressing it into the interior pocket without tearing the pepper walls. If the cheese is hard to work with, briefly chill it to make it firmer and easier to handle. Be careful not to overfill, as the cheese will expand slightly during cooking and may burst through any weak spots in the pepper.
5PREPARE THE EGG BATTER AND COOK THE CHILES: Separate the eggs, placing whites in one bowl and yolks in another. Beat the egg whites until stiff peaks form, then gently fold in the yolks until just combined, creating a light and airy batter. Heat the remaining oil (about 100ml) in a large skillet over medium-high heat until shimmering. Working in batches, dip each stuffed pepper into the egg batter to coat completely, then carefully place into the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Use a spatula to support the pepper from underneath to prevent the filling from bursting out.
6FINISH AND SERVE: Pour half of the warm tomato sauce into a serving dish, then carefully arrange the fried rellenos on top, nestling them into the sauce. Ladle the remaining sauce over and around the peppers, ensuring they are partially covered. Let the dish rest for 2 minutes so the flavors meld together. Serve immediately while the peppers are still warm and the cheese inside is creamy, garnishing with fresh cilantro and a dollop of crema if desired for an authentic presentation.