Fire-Roasted Stuffed Poblano Chiles with Queso Oaxaca and Charred Salsa Roja Tips, FAQ & printable recipe

Tips for success

For the best smoky flavor, char the peppers and the salsa ingredients over an open flame if possible. If using a broiler, place the vegetables close to the heat source and turn them frequently to ensure even charring.

Don't skip the steaming step for the peppers — it makes peeling effortless and keeps the flesh moist. When stuffing, use your fingers to gently open the pepper without tearing it; if it does tear, it will still hold together during baking.

The salsa can be made ahead and reheated, but it's best fresh. If you prefer a smoother salsa, blend it longer; for a chunkier texture, pulse it a few times. Adjust the heat by adding more or fewer serrano chiles.

For a vegetarian version, replace the chicken with black beans or roasted vegetables. The crema can be thinned with a little milk if it's too thick to drizzle.

Variations

• Beef Filling: Substitute the shredded chicken with 150 g of cooked, shredded beef. Season with the same cumin and oregano, and add a splash of beef broth to keep it moist. The beef pairs beautifully with the smoky salsa.
• Vegetarian Black Bean: Replace the chicken with 1 cup of cooked black beans, lightly mashed. Add a pinch of smoked paprika for extra depth. The beans provide a hearty texture that stands up to the cheese and salsa.
• Spicy Chorizo: Cook 150 g of fresh chorizo, crumble it, and use it in place of the chicken. Omit the cumin and oregano, as chorizo is already well seasoned. The spicy sausage adds a bold, fiery kick.
• Cheese-Only: For a simple, vegetarian version, skip the chicken entirely and fill the peppers with 250 g of Queso Oaxaca plus a handful of crumbled cotija. The cheese melts into a creamy, indulgent center.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 3 days. Keep salsa separate to avoid sogginess.

Freezer

Baked stuffed peppers can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or until hot throughout. Salsa can be reheated on the stovetop.

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the salsa separate to prevent the peppers from becoming soggy.

Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through. The salsa may thicken upon standing; thin with a splash of water or broth when reheating.

The peppers can be charred, peeled, and stuffed up to 1 day ahead. Store them in the baking dish, covered, in the refrigerator. The salsa can also be made a day ahead and refrigerated.

When ready to serve, bake the peppers as directed, adding a few extra minutes if they are cold from the fridge. Warm the salsa separately and proceed with plating.

Serving ideas

Serve the stuffed peppers as a main course with warm tortillas or rice to soak up the extra salsa. A simple side of refried beans or a crisp green salad with lime vinaigrette complements the richness of the cheese and chicken. For a lighter meal, serve the peppers on a bed of shredded lettuce and top with extra crema and cilantro.

This dish also works well as a hearty appetizer if you cut the peppers into halves before serving. Pair with a cold beer or a margarita to balance the smoky heat. The leftovers make a great filling for tacos or burritos the next day.

Frequently asked questions

Recipe card

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

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 4 large fresh poblano peppers
• 250 g Queso Oaxaca, shredded (or mozzarella)
• 150 g cooked shredded chicken (or beef)
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 3 charred Roma tomatoes
• 2 charred serrano chiles
• 2 cloves garlic
• 1/4 onion
• 1 tbsp olive oil
• salt, to taste
• fresh cilantro, chopped, for serving
• Mexican crema, for drizzling, to taste

Instructions

1. Place the poblano peppers directly over an open gas flame or on a grill set to high heat. Char, turning occasionally with tongs, until the skins are blackened and blistered all over, about 5 to 7 minutes. Transfer the charred peppers to a large bowl, cover tightly with plastic wrap or a lid, and let steam for 10 minutes. Once cool enough to handle, gently rub off the blackened skins with your fingers or a paper towel.
2. In a blender or food processor, combine the charred Roma tomatoes, charred serrano chiles, garlic cloves, onion, and a pinch of salt. Blend until smooth but still slightly rustic — you want a little texture. Heat the olive oil in a skillet over medium-high heat. Pour in the salsa and simmer, stirring occasionally, for 5 to 7 minutes, until thickened and darkened slightly. Season with additional salt to taste. Keep warm.
3. In a medium bowl, combine the shredded chicken, cumin, oregano, and half of the shredded Queso Oaxaca. Mix well to distribute the seasonings. Taste and adjust with salt if needed.
4. Carefully open each slit pepper and spoon the chicken mixture into the cavity, dividing evenly. Top each with the remaining Queso Oaxaca, pressing gently to fill the pepper. The peppers will be plump but not overly stuffed — leave room for the cheese to melt without spilling out.
5. Preheat the oven to 400°F (200°C). Place the stuffed peppers in a baking dish, seam-side up, in a single layer. Bake for 12 minutes, until the cheese is melted and bubbly and the peppers are heated through. If you like a little color on top, switch to broil for the last 1 to 2 minutes.
6. Ladle a generous amount of warm salsa roja onto each serving plate. Place a baked stuffed pepper in the center of the sauce. Drizzle with Mexican crema and sprinkle with fresh cilantro. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

12 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.