Quesillo-Stuffed Chile Rellenos with Roasted Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Poblano peppers stuffed with Oaxacan quesillo cheese, lightly battered and fried, served with a smoky roasted tomato and garlic sauce for a luscious vegetarian entrée. This mexican-inspired vegetarian (vegetarian) ready in about 50 minutes blends large poblano peppers, large, separated eggs, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 370 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 6 large poblano peppers
• 12 oz, shredded quesillo (Oaxacan string cheese)
• 3 large, separated eggs
• 1/2 cup all-purpose flour
• 1 cup vegetable oil
• 5 medium plum tomatoes
• 3 whole garlic cloves
• 1 small, quartered white onion
• 2 tbsp chopped cilantro
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Roast 6 large poblano peppers over an open flame or under a broiler, turning every 2 minutes until skin is evenly charred and blistered, about 10 minutes. Place peppers in a sealed plastic bag for 10 minutes to steam, then peel off skins carefully. Make a lengthwise slit on each pepper and remove seeds, keeping peppers intact.
2. Step 2: Stuff each peeled poblano pepper with 2 oz shredded quesillo cheese, being careful not to overfill.
3. Step 3: Separate 3 large eggs into whites and yolks. Whisk the egg whites in a clean bowl with a pinch of salt until stiff peaks form.
4. Step 4: In another bowl, lightly beat the egg yolks. Gently fold yolks into the whipped egg whites until combined.
5. Step 5: Spread 1/2 cup all-purpose flour on a plate. Lightly dust each stuffed pepper with flour, then dip into the egg batter, coating completely.
6. Step 6: Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Fry stuffed peppers in batches for 3-4 minutes per side until golden and puffed, turning carefully. Drain on paper towels.
7. Step 7: For the sauce, roast 5 medium plum tomatoes, 3 whole garlic cloves, and 1 small quartered white onion on a baking sheet under the broiler for 8-10 minutes until blackened in spots.
8. Step 8: Blend roasted tomatoes, garlic, and onion with 2 tbsp chopped cilantro, 1 1/2 tsp salt, and 1/2 tsp black pepper until smooth.
9. Step 9: Warm the sauce in a saucepan over low heat, then spoon over the fried chile rellenos before serving.