Last Updated on July 27, 2025 by Casia Valdés
If you’re a fan of chile rellenos but crave something more indulgent, these Chile Relleno De Papa Con Queso deliver triple delight: smoky poblano, creamy potato-cheese filling, and a crisp golden batter, all topped with homemade salsa roja. Perfect for dinner or as a star antepasto, these rellenos balance comfort, flavor, and texture in just one bite.
Table of Contents
Why You’ll Adore This Dish
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Layered textures: smoky pepper, smooth potato-cheese center, crispy exterior
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Balance of flavors: earthy poblano meets tangy salsa and creamy filling
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Rich yet approachable: pantry ingredients come together into a showstopper
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Seasonal favorite: light enough for summer kitchens, hearty in cooler months
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Make-ahead potential: prepare filling and salsa ahead of time
Ingredients for 4 Servings
For the Peppers:
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8 large poblano chiles
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¾ cup all-purpose flour
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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6 large eggs (separate whites and yolks)
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Vegetable oil, for frying
For the Potato-Cheese Filling:
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3 medium Yukon Gold potatoes
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3 tbsp salted butter
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1 tsp garlic salt
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¼ tsp ground black pepper
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2 tbsp sour cream
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1½ cups shredded cheddar-jack blend
For the Salsa Roja:
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5 ripe Roma tomatoes, halved
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½ white onion
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3 garlic cloves, peeled
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½ cup tomato sauce
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3 tsp chicken bouillon powder (adjust to taste)
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¼ tsp cumin
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½ tsp dried Mexican oregano
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2 cups water
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1 tbsp vegetable oil
Step-by-Step Instructions
1. Char the Poblano Peppers
Heat a dry skillet over medium-high. Roast peppers until blackened and blistered on all sides, turning frequently. Transfer to a covered bowl and let steam for 30 minutes. This makes the skins easy to peel.
2. Boil Potatoes
Add potatoes to a saucepan and cover with water. Bring to a boil and cook until fork-tender, about 40 minutes. Drain and let cool.
3. Make Salsa Roja
Blend tomatoes, onion, garlic, tomato sauce, bouillon, cumin, oregano, and water until smooth. Heat oil in a saucepan, pour in the salsa, and simmer 10–15 minutes until thickened. Keep warm.
4. Prepare Filling
Peel potatoes while still warm and mash with butter, garlic salt, pepper, and sour cream. Blend in shredded cheese until melted and creamy. Set aside.
5. Peel and Stuff Peppers
Carefully peel poblano skins. Slice a vertical slit, remove seeds gently. Stuff each pepper with potato-cheese mixture, leaving room to seal the top.
6. Set Up for Breading
In one bowl, whisk flour, garlic powder, onion powder, and salt. In another bowl, beat egg whites to stiff peaks, then gently fold in yolks until light and airy.
7. Fry the Rellenos
Heat 1 inch of oil in a skillet to medium-high. Dredge stuffed peppers in flour mixture, then dip into egg batter. Fry in batches for ~2 minutes per side until golden and crisp. Drain on paper towels.
8. Serve Immediately
Plate the peppers and ladle warm salsa roja over them. Serve hot to maintain crispness.
Pro Tips for Success
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Steam peppers: Allow full 30 minutes steaming for easier peeling
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Don’t overfill: Leave a border around the slit to avoid bursting
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Light batter coverage: Ensures crisp coating without heaviness
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Use fresh cheese: Pre-shredded cheese can clump due to anti-caking agents
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High smoke point oil: Use canola, vegetable, or peanut oil for frying
Variations to Try
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Spicy version: Add chopped jalapeño or serrano into filling
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Herb lift: Fold chopped cilantro or parsley into potato mix
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Cheese swap: Oaxaca, pepper jack, or Mexican queso fresco works beautifully
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Vegetarian twist: Remove cheese for a vegan version—add nutritional yeast
What to Serve With Chile Relleno de Papa Con Queso
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Warm flour or corn tortillas for dipping or accompaniment
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Refried beans or Mexican rice to round out the meal
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Simple green salad with lime vinaigrette for freshness
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Pickled vegetables to cut through richness
Make-Ahead & Storage
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Filling & salsa can be made 1–2 days in advance
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Peppers are best fresh after frying—prepare batter just before serving
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Reheat by baking at 350°F for 8–10 minutes to revive crispness if needed
Final Thoughts
With smoky poblano, velvety potato-cheese filling, crisp batter, and vibrant salsa roja, Chile Relleno De Papa Con Queso is a delicious twist on a classic. It’s both festive and homey, perfect for entertaining or brightening a family dinner. Serve it warm, topped with salsa, and enjoy the blend of textures and flavors in every bite.
Chile Relleno De Papa Con Queso
Ingredients
Method
- Heat a dry skillet over medium-high. Roast peppers until blackened and blistered on all sides, turning frequently. Transfer to a covered bowl and let steam for 30 minutes. This makes the skins easy to peel.
- Add potatoes to a saucepan and cover with water. Bring to a boil and cook until fork-tender, about 40 minutes. Drain and let cool.
- Blend tomatoes, onion, garlic, tomato sauce, bouillon, cumin, oregano, and water until smooth. Heat oil in a saucepan, pour in the salsa, and simmer 10–15 minutes until thickened. Keep warm.
- Peel potatoes while still warm and mash with butter, garlic salt, pepper, and sour cream. Blend in shredded cheese until melted and creamy. Set aside.
- Carefully peel poblano skins. Slice a vertical slit, remove seeds gently. Stuff each pepper with potato-cheese mixture, leaving room to seal the top.
- In one bowl, whisk flour, garlic powder, onion powder, and salt. In another bowl, beat egg whites to stiff peaks, then gently fold in yolks until light and airy.
- Heat 1 inch of oil in a skillet to medium-high. Dredge stuffed peppers in flour mixture, then dip into egg batter. Fry in batches for ~2 minutes per side until golden and crisp. Drain on paper towels.
- Plate the peppers and ladle warm salsa roja over them. Serve hot to maintain crispness.
