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Chiles Rellenos con Queso y Chorizo


This recipe is often enjoyed without meat, where the peppers are simply stuffed with the cheese mixture. Even for a cheese lover like me, though, that can be a little much. This recipe incorporates chorizo sausage. Adjust the balance of sausage and cheese to your own liking.

servings:Makes 6 peppers
prep time:
1 hr
total time:
1.5 hr


  • 6 poblano chiles
  • salt
  • 2 tsp. white vinegar
  • 1/2 tsp. black pepper
  • 3 cups shredded cheese (see note below)
  • 1 lb. ground chorizo, browned, drained, and cooled (optional)
  • 3 Eggs, separated
  • 1/2 cup all-purpose flour
  • oil for frying
  • Authentic Sauce:
  • 3 large tomatoes
  • 1/2 small onion
  • 1 large clove garlic
  • 2 bay leaves
  • 1 sprig fresh oregano
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 Tbl oil
Chiles Rellenos con Queso y Chorizo photo
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TIP: Roast one or two extra peppers in case of breakage. MAKE AHEAD: Prepare recipe through step three. Cover, refrigerate sauce and stuffed peppers up to four hours. CHEESE NOTE: Use equal parts Chihuahua Mexican cheese and a sharp, dry, hard cheese.



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