Here’s a delicious recipe for Chile Relleno de Papa con Queso—a Mexican-inspired stuffed potato and cheese dish 🌶️🧀🥔
Chile Relleno de Papa con Queso
This dish features mild chiles stuffed with mashed potatoes and cheese, then lightly battered and fried until golden. It’s perfect as an appetizer, side, or main dish.
🧺 Ingredients (Serves 4–6)
- 4–6 large poblano or Anaheim chiles
- 2 cups mashed potatoes (prepared, seasoned with salt and pepper)
- 1 cup shredded cheese (queso Oaxaca, mozzarella, or Monterrey Jack)
- 2 eggs, separated
- ½ cup all-purpose flour
- Oil for frying
- Salt, to taste
- Optional: salsa or sour cream for serving
🍳 Instructions
1. Roast the Chiles
- Roast chiles over an open flame or under the broiler until skins are blistered and blackened.
- Place in a covered bowl or plastic bag for 10 minutes to steam.
- Peel off skins carefully, keeping the chiles whole and slit lengthwise. Remove seeds gently.
2. Prepare the Filling
- Mix mashed potatoes and cheese together. Adjust salt to taste.
3. Stuff the Chiles
- Carefully fill each chile with the potato-cheese mixture. Don’t overstuff, or they may burst while cooking.
4. Prepare the Batter
- Beat egg whites until stiff peaks form.
- Gently fold in egg yolks.
- Lightly dust stuffed chiles with flour, then dip into the egg batter, coating evenly.
5. Fry
- Heat oil in a skillet over medium heat.
- Fry chiles until golden brown on all sides (2–3 minutes per side).
- Drain on paper towels.
6. Serve
- Serve hot with salsa, sour cream, or your favorite Mexican sauces.
- Optional garnish: chopped cilantro or diced tomatoes.
🌟 Tips
- Cheese choice: Use a melty cheese that stretches but doesn’t overpower the potato.
- Make ahead: Roast chiles in advance and store in the fridge.
- Variation: Add cooked bacon or chorizo to the potato filling for extra flavor.
If you want, I can also make a baked version of Chile Relleno de Papa con Queso that’s lighter and just as cheesy, no frying needed.
Do you want me to do that?