Best Queso Stuffed Poblanos Recipes

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)

Steps:

• Roast chiles:
• Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
• Make tomato sauce while chiles stand:
• Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
• Stuff and fry chiles:
• Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
• Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
• Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
• While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
• Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
• Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

CHILES POBLANOS RELLENOS DE QUESO (POBLANO CHILES STUFFED WITH CHEESE)

Steps:

• Make the caldillo sauce:
• In a large saucepan, cover the tomatoes with water and cook until they change color and their skins begin to peel. Remove the tomatoes from the water and let cool, reserving the cooking liquid. Once cool enough to handle, peel the tomatoes. Transfer to a blender or food processor, add the onion and garlic, and blend until smooth.
• In a large skillet, heat the oil until hot but not smoking. Add the tomato sauce and fry, stirring occasionally, until it changes color and is fully cooked.
• Add the bay leaf and enough of the reserved tomato cooking liquid to make a fairly thin sauce, then season to taste with salt. Keep hot until ready to serve.
• Make the chiles poblanos rellenos:
• Using fireproof tongs, roast the chiles over an open flame until the skin is completely blistered. Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, peel the chiles and discard the skins. Using a small, sharp knife, make a lengthwise slit down one side of each chile and carefully remove the seeds. Stuff the chiles with cheese, dividing it evenly.
• Place all but 1 tablespoon of the flour in a small, shallow bowl. Carefully dredge the stuffed chiles in the flour, coating lightly and shaking off any excess.
• In a separate bowl, beat the 3 egg whites until soft peaks form. Carefully fold in the egg yolks, along with the reserved 1 tablespoon of flour, and season with salt.
• In a large skillet over moderate heat, heat the canola oil until hot but not smoking. Holding the flour-dusted chiles by their stems, dip them in the egg batter and then carefully lay them in the hot oil. Using a spatula or spoon, baste the chiles with the hot oil. Once the bottoms are golden brown, turn with a spatula and brown the other side. Transfer to a wire rack or paper towel-lined plate to drain.
• Serve the poblanos covered with the caldillo sauce and accompanied by rice and refried beans.

QUESO STUFFED POBLANOS

Steps:

• For the sauce: Preheat the oven to 400 degrees. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.
• For the filling: Melt the butter in a large skillet over medium high heat. Add the reserved red onions and mushrooms; saute until browned and softened. Add the spinach; saute until just wilted. Add the rice and stir around in the pan to coat. Add 2 cups of the sauce from step one, stir, and simmer over medium low heat. Continue to simmer, adding a little water if necessary, until the rice is cooked (about 20 minutes). Stir in one cup of the cheese. If the mixture seems too runny, add a few tablespoons of the flax meal to act as a binder that will soak up excess moisture and hold everything together nicely. Taste and season with salt if needed.
• For the peppers: Cut the poblanos in half lengthwise and remove the ribs and seeds. Top each half with a few spoonfuls of filling and a pinch of the remaining shredded cheese. Bake for 15-20 minutes, until the poblanos are softened and the cheese is melted.