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Flavorful Chiles Rellenos Verdes Recipe with Spicy Chorizo and Queso Blanco – Easy Homemade Meal

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A bold and comforting Mexican-inspired dish featuring roasted poblano peppers stuffed with spicy chorizo and melty queso blanco, topped with a tangy green salsa. Perfect for quick weeknight dinners or festive gatherings.

Ingredients

Scale
  • 6 large poblano peppers, roasted and peeled
  • 12 oz spicy Mexican chorizo, casing removed
  • 8 oz queso blanco, crumbled
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 10 oz tomatillos, husked and quartered
  • 1 jalapeño, seeded and chopped
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • Vegetable oil (for roasting and frying)
  • Salt and pepper to taste
  • Optional garnishes: sour cream or Mexican crema, extra cilantro leaves, radish slices

Instructions

  1. Preheat oven to 450°F (230°C). Place poblano peppers on a baking sheet and roast, turning occasionally, until skins are blackened and blistered, about 15-20 minutes. Roast tomatillos on a separate part of the sheet until softened and slightly charred, about 10-12 minutes. Remove from oven and place poblanos in a covered bowl or plastic bag to steam for 10 minutes.
  2. Once cooled, gently peel skins off poblanos without tearing the flesh. Make a slit down the side of each pepper and carefully remove seeds and membranes. Set aside.
  3. In a skillet over medium heat, cook chorizo until browned and crumbly, about 5-7 minutes. Add chopped onion and garlic, cooking until softened and fragrant, about 3 minutes. Remove from heat and stir in crumbled queso blanco. Season with salt and pepper. If mixture feels dry, add a teaspoon of olive oil or reserved cooking juices.
  4. In a blender, combine roasted tomatillos, jalapeño, cilantro, lime juice, and a pinch of salt. Blend until smooth. Adjust seasoning and thin with water if needed.
  5. Carefully spoon chorizo and queso filling into each poblano pepper, packing gently but firmly. Use toothpicks if needed to close the peppers.
  6. Heat about 1 inch of vegetable oil in a heavy skillet over medium heat. Fry stuffed peppers, turning carefully, until golden brown and slightly crispy on all sides, about 3-4 minutes per side. Drain on paper towels.
  7. Place fried chiles on plates and generously spoon green salsa over the top. Garnish with sour cream, cilantro leaves, and radishes if desired. Serve immediately.

Notes

Do not skip steaming the roasted poblanos to make peeling easier. Keep oil at medium heat when frying to avoid burning the peppers while ensuring they cook through. Adjust salsa heat by removing jalapeño seeds or adding more lime juice to balance flavors. For dairy-free, substitute queso blanco with vegan cheese or omit and add extra chorizo.

Nutrition

Keywords: chiles rellenos verdes, spicy chorizo, queso blanco, stuffed poblano peppers, Mexican recipe, green salsa, easy dinner, weeknight meal

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