If you’ve never had cheesy potato stuffed poblanos, you’re in for a serious treat. This dish is a cozy, satisfying twist on traditional Mexican chiles rellenos. Each poblano pepper is filled with creamy, cheesy mashed potatoes, dipped in a fluffy egg batter, and fried until golden and crisp. The finished peppers are served with a warm, homemade tomato salsa that ties everything together beautifully. It’s rich, flavorful, and absolutely comforting. Every bite is creamy on the inside, crispy on the outside, and bursting with bold, savory flavor.
I used to always order chiles rellenos at Mexican restaurants, but honestly, they usually left me disappointed. They looked great, but the flavor just never lived up to the hype. That’s when I decided to start making them at home. And let me tell you, it makes all the difference!
This version is stuffed with buttery gold potatoes mashed with sour cream, garlic salt, and cheddar jack cheese. The texture is smooth and melty with just the right amount of seasoning. Once the poblanos are roasted and peeled, I fill them with the potato mixture, coat them in a seasoned flour dredge, and then dip them into fluffy whipped eggs before frying. The result is light and crispy on the outside, with a creamy, cheesy interior.
The salsa is simple but packed with flavor. It’s made with fresh roma tomatoes, onion, garlic, tomato sauce, and Mexican spices, then simmered until thick and savory. It adds the perfect finishing touch to the dish.
These are a little more involved than a weeknight dinner, but so worth it. Serve them with rice, beans, or tortillas or just enjoy them as is. Once you try them, you’ll see why they’ve become one of my absolute favorite meals.
Cheesy Potato Stuffed Poblanos
Cheesy, flavorful stuffed poblanos topped with a savory tomato salsa. It’s comfort food at its best!
Ingredients
- 8 poblano peppers
- 3/4 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 6 eggs separated
- vegetable oil for frying
Ingredients for the filling
- 3 gold potatoes
- 3 tbs butter
- 1 tsp garlic salt
- 1/4 tsp black pepper
- 2 tbs sour cream
- 1 1/2 cup cheddar jack cheese shredded
Ingredients for the salsa
- 5 roma tomatoes halved
- 1/2 onion
- 3 garlic cloves peeled
- 1/2 cup tomato sauce
- 3 tsp chicken bouillon
- 1/4 tsp ground cumin
- 1/2 tsp Mexican oregano
- 2 cups water
- 1 tbs vegetable oil
Instructions
Roast the Poblanos
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Heat a pan over medium-high heat. Char the poblanos on all sides (in batches if needed), turning as they blister.
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Transfer the charred poblanos to a large bowl and cover. Let them sweat for 30 minutes
Cook the Potatoes
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Place potatoes in a pot and cover with water.
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Bring to a boil over medium heat and cook for 40 minutes, or until fork-tender.
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Transfer to a bowl and let them cool slightly.
Make the salsa
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In a blender combine the tomatoes, onion, garlic cloves, tomato sauce, chicken bouillon, ground cumin, oregano and water. Blend until smooth.
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Heat 1 tbs of oil in a pot over medium heat. Add the salsa and simmer for 10-15 minutes, stirring occasionally.
Prepare the potato filling
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Once potatoes are cool enough to handle, peel off the skins. Mash them with butter, garlic salt, black pepper, and sour cream. Stir in shredded cheese until well combined.
Clean and prep the poblanos
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Carefully remove the charred skins. Make a slit near the top of each pepper and gently scoop out the seeds.
Make the coating
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In a bowl mix the flour, garlic powder, onion powder and salt.
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In separate bowls, separate egg whites and yolks. Beat egg whites with a mixer until stiff peaks form. Slowly beat in the yolks until fully incorporated.
Assemble and fry
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Fill each pepper with potato mixture, but don’t overstuff.
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Dredge in flour mixture then dip in the egg mixture.
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Fry in hot oil over medium-high heat for 2 minutes per side or until golden brown. Drain on a paper towel-lined tray.
Serve
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Spoon warm salsa over the chiles rellenos and enjoy!