• 6 Fresh Poblano chiles: charred and peeled
  • ½ lb. – Shredded melting cheese (Queso fresco, queso quesadilla, Monterrey Jack, queso Chihuahua)
  • 1 cup – Bread crumbs
  • Flour
  • 2-3 Large eggs, beaten
  • Corn or vegetable oil, for frying
  • 4 Tomatoes
  • 1onion
  • 2 garlic heads
  • Salt


  1. Place poblano chiles on medium-low heat grill for about 5 minutes. Turn the peppers so that all sides are charred, black, and blistered on all sides.
  2. Prepare sauce by cutting the tomatoes in half and peeling the garlic placing ingredients in the blender. Blend until it becomes a rich, thick sauce. 
  3. Run the chiles under cool water, and peel the charred skin. Make a lengthwise incision in each chile so that you can reach in remove seeds allowing you stuff the pepper.
  4. Stuff each chile with the cheeses. Place peppers on a baking sheet.
  5. Prepare to cook the chile by beating the eggs. Heat oil to medium-medium high. Place bread crumbs in a large bowl or gallon-size plastic bag. Flour the chiles and Dip each one in beaten eggs, then roll in breadcrumbs, pressing lightly. Fry until golden on each side.
  6. Once the chiles have been in the pan for about 15 minutes, add the tomato sauce and allow it to come to a boil. Once boiling, turn off the heat and close the pan.
  7. Let it sit for 10-15 minutes and then once you open it, the chiles will be ready to eat.