Chili-Stuffed Rellenos with Queso

30 minutes Prep Time
30 minutes Cook Time
4 Servings

Bold, cheesy, and packed with flavor—these crispy chili rellenos are stuffed with hearty chili and melty cheese, then fried to golden perfection. Finished with a creamy queso drizzle and fresh garnishes, they’re a standout addition to any menu.

Ingredients

  • For the Chili Rellenos:
  • 4 large poblano peppers
  • ½ cup shredded cheddar
  • cheese
  • ½ cup shredded Monterey
  • Jack cheese
  • 1 cup Chili
  • 2 cups tampura batter
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • For the Queso Topping:
  • ½ cup queso sauce
  • 1 tsp Southwest seasoning
  • Chopped fresh cilantro
  • 1 28oz can Red Gold Diced Tomatoes & Green Chilies
  • Lime wedges
  • Sliced jalapenos

Instructions

Step 1

Carefully make a slit down one side of each pepper and remove the seeds and membranes. Be cautious to keep the peppers intact.

Step 2

Heat vegetable oil in a large skillet over medium-high heat. Add the whole poblano peppers and fry them until they are slightly softened and blistered, turning occasionally to ensure even cooking. This should take about 3 5 minutes. Remove and drain on paper towels. Let them cool slightly.

Step 3

Heat Chili according to the package instructions.

Step 4

Mix the shredded cheddar and Monterey Jack cheese together in a bowl.

Step 5

Stuff each pepper with a generous amount of the heated chili and cheese mixture. Secure the opening with toothpicks if necessary.

Step 6

Prepare the tempura batter to the directions on the package.

Step 7

In the same skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).

Step 8

Dip each stuffed pepper into the batter, ensuring it is fully coated. Carefully place the battered peppers into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Step 8

Place the fried chili rellenos on a serving platter.
Drizzle generously with warm queso sauce.
Garnish with chopped fresh cilantro and sliced jalapeños.
Serve with lime wedges on the side.

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