Charred Chile Rellenos with Quesillo and Tomato Sauce

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Poblano chiles blistered over high heat, stuffed with stringy Oaxacan quesillo cheese, and smothered in a bright homemade tomato sauce. This Mexican-inspired vegetarian recipe, ready in about 40 minutes, pairs large poblano chiles, quesillo (Oaxaca string cheese), ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 6 large poblano chiles directly over a gas burner or under a broiler set to high. Turn chiles every 2 minutes until the skin is blackened and blistered all over, about 8-10 minutes. Place chiles in a bowl and cover with plastic wrap for 15 minutes to steam.
  2. Step 2: In a blender, combine 4 medium ripe tomatoes, 1 small white onion cut into quarters, and 3 garlic cloves. Puree until smooth.
  3. Step 3: Heat 3 tbsp vegetable oil in a saucepan over medium heat. Pour in the tomato puree and cook, stirring occasionally, for 10 minutes until the sauce thickens and deepens in color. Season with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Peel the skin off the cooled chiles carefully, then make a lengthwise slit down each chile and remove seeds.
  5. Step 5: Stuff each chile with approximately 2 oz of torn 12 oz quesillo cheese, filling gently but fully.
  6. Step 6: Arrange the stuffed chiles in a shallow serving dish and spoon the warm tomato sauce over them.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve warm.

Frequently asked questions

How long does Charred Chile Rellenos with Quesillo and Tomato Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Chile Rellenos with Quesillo and Tomato Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano chiles from drying out.

Can I substitute ingredients in Charred Chile Rellenos with Quesillo and Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Chile Rellenos with Quesillo and Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Chile Rellenos with Quesillo and Tomato Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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