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Potato and cheese chile relleno

Smashed Potato and Cheese Chile Relleno

Mashed potatoes add extra satisfaction to this traditional Mexican treat
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Total Time: 50 minutes
Servings: 4
Author: Sibia


  • 4-5 chiles poblanos
  • 3 potatoes, medium sized
  • 1 block Monterey Jack cheese
  • 2 tbsp milk
  • 3 eggs
  • 1/2 cup flour
  • 3 cups oil, for frying


Prepare the Chiles

  • Roast the chiles in a pan on high heat. Turn the peppers occasionally, until blistered and blackened throughout, 3-5 minutes on each side.
  • Place the roasted chiles in a covered dish or plastic bag and set aside to cool, about 10 minutes
  • Once cooled, peel away the blackened skin. Gently cut a slit down the middle of the chile and remove the seeds inside.

Prepare the Filling

  • Boil the potatoes whole, until soft. Remove from the water, peel the skin and place in a bowl
  • Grate the block of cheese and add to the bowl of potatoes, along with the milk and a pinch of salt. Mash everything together to desired consistency.
  • Gently spoon the filling into each of the chiles

Prepare Batter

  • Place flour in a medium bowl
  • In a separate medium bowl, beat eggs until stiff peaks form

Frying the Chiles

  • Heat the oil in a deep skillet over medium-high heat
  • Roll a stuffed pepper in flour until coated on all sides, then dip the coated pepper into the egg batter
  • Gently place the chile into the oil, frying for 3-5 minutes per side until brown and crispy
  • Place the chile on a lined baking sheet to drain off excess oil
  • Repeat for each chile
  • Immediately serve on a plate with rice, beans, or any other sides and toppings