20-Min Chiles de Agua Rellenos
Charred poblano-style chiles stuffed with melty cheese and topped with a bright tomato sauce—a vegetarian Oaxacan classic that comes together in one skillet. Crispy on the outside, gooey inside, and ready to serve in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 4 whole poblano or Anaheim chiles
- 1.5 cups, shredded Oaxaca or mozzarella cheese
- 1 can (14 oz) canned crushed tomatoes
- ½ medium, diced white onion
- 1 whole, minced jalapeño
- 3 tbsp neutral cooking oil
Instructions
- 1
Char chiles directly over a gas flame or under the broiler until blackened all over, 4–5 minutes. Place in a plastic bag for 5 minutes to steam.
- 2
Peel away the charred skin, make a slit, and carefully remove the seeds and stem. Keep the chile whole.
- 3
Stuff each chile with about 1/3 cup shredded cheese. Don't overstuff—seal gently at the opening.
- 4
Heat oil in a 12-inch skillet over medium-high until shimmering. Working in batches, fry stuffed chiles 2 minutes per side until golden and crispy.
- 5
Push chiles to the side. Add onion and jalapeño to the pan, cook 2 minutes until softened and fragrant.
- 6
Pour in crushed tomatoes, stir, and simmer 3 minutes. Taste and season with salt and pepper. Serve chiles in bowls with sauce.
Tools you’ll need
- gas flame or broiler
- plastic bag
- 12-inch skillet
- wooden spoon
- knife and cutting board
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