Fire-Roasted Stuffed Poblano Chiles with Queso Oaxaca and Charred Salsa Roja

Smoky, charred poblano peppers hold a savory filling of seasoned shredded chicken and molten Queso Oaxaca, all bathed in a blistered salsa roja. This recipe brings the fire of a Mexican grill to your kitchen, with peppers blistered over open flames until their skins blacken, then steamed and peeled to reveal tender, smoky flesh.

The salsa, made from charred tomatoes and serranos, adds a deep, rustic heat that complements the creamy cheese. A final drizzle of Mexican crema and a sprinkle of cilantro brighten every bite.

Fire-roasted stuffed poblano chiles are a celebration of smoke, heat, and cheese. The process starts with charring whole poblano peppers directly over an open flame until the skins blister and blacken, then steaming them in a covered bowl to loosen the skins for easy peeling. The peppers are then slit, seeded, and filled with a simple mixture of shredded chicken, cumin, and oregano, plus a generous amount of Queso Oaxaca.

Baked until the cheese melts into long, stretchy strands, the chiles are served on a pool of charred salsa roja made from blistered tomatoes and serranos. A drizzle of Mexican crema and fresh cilantro finish the dish with brightness. This is a meal that tastes like a campfire, but comes together on a weeknight.

Ingredients

Why this recipe works

Charring the poblano peppers directly over an open flame does more than just loosen the skin — it imparts a deep, smoky flavor that infuses the entire pepper. The blackened skin is removed, but the charred essence remains, giving the flesh a subtle bitterness and complexity that you can't get from raw peppers. Steaming the peppers in a covered bowl after charring makes the skin slip off effortlessly, preserving the pepper's shape and texture for stuffing.

The salsa roja follows the same logic: charring the tomatoes, serranos, garlic, and onion before blending deepens their sweetness and adds a layer of smokiness. Simmering the blended salsa in olive oil helps meld the flavors and thickens it slightly, so it clings to the stuffed peppers rather than running off the plate. The combination of smoky peppers, rich cheese, and charred salsa creates a harmonious balance of heat, creaminess, and bright acidity.

Notes and substitutions

Queso Oaxaca is a Mexican melting cheese with a stringy, mozzarella-like texture that makes it perfect for this dish. If you can't find it, use whole-milk mozzarella or a good melting cheese like Monterey Jack.

The chicken should be cooked and shredded — leftover rotisserie chicken works brilliantly. For the salsa, Roma tomatoes are ideal because they have fewer seeds and hold up well to charring. Serrano chiles add a bright, sharp heat; adjust the amount to your tolerance.

You'll need a gas burner or a grill to char the peppers. If you don't have an open flame, you can char them under a broiler, turning frequently, or in a dry cast-iron skillet. The key is to get the skins blistered and blackened without cooking the flesh through.

Peeling the peppers while they're still warm is easier than when they're cold, and it's okay if a few bits of charred skin remain — they add flavor. The stuffed peppers can be assembled a few hours ahead and baked just before serving.

• Queso Oaxaca: Mozzarella or a good melting cheese like Monterey Jack works well. Avoid aged cheeses that won't melt smoothly.
• Shredded chicken: Use shredded beef, pork, or even black beans for a vegetarian version. Just make sure it's already cooked and well seasoned.
• Serrano chiles: Jalapeños are a milder substitute; use two or three depending on heat preference. For a smoky note, add a chipotle in adobo.
• Mexican crema: Sour cream thinned with a little milk or buttermilk makes a good stand-in. Or use crème fraîche.

Equipment

• Gas burner or grill for charring
• Large bowl with plastic wrap
• Blender or food processor
• Skillet
• Baking dish
• Tongs
• Chef's knife and cutting board