Chiles Rellenos de Papa con Chorizo (Stuffed Poblano Peppers with Potato & Chorizo)
Introduction
If you’re looking for a comforting Mexican dish that combines smoky, spicy flavors with creamy textures, Chiles Rellenos de Papa con Chorizo will win your heart. This classic recipe brings together roasted poblano peppers filled with a savory mixture of potatoes and chorizo, topped with fresh garnishes like queso fresco, avocado, and sour cream. It’s a dish often served at family gatherings, celebrations, or Sunday meals, where bold flavors and hearty ingredients take center stage.
The combination of tender potatoes with spicy, flavorful chorizo creates a rich filling, while the roasted poblano peppers add a subtle smokiness. Topped with crunchy pork chicharrón and creamy cheese, every bite is full of delicious contrasts. Whether you’re cooking for a crowd or just want to enjoy authentic Mexican comfort food at home, this recipe is sure to impress.
Why You’ll Love This Recipe
- 🌶️ Authentic Mexican flavor – A traditional dish with a balance of spice, creaminess, and smokiness.
- 🥔 Hearty and filling – Potatoes and chorizo make this a satisfying main dish.
- 🥑 Fresh, colorful toppings – Avocado, sour cream, queso fresco, and parsley add freshness and texture.
- 👩🍳 Beginner-friendly – Simple steps with big, bold flavors.
- 🍽️ Perfect for gatherings – A crowd-pleasing dish for holidays, parties, or family dinners.
Ingredients (4 Servings)
- Enough water for boiling
- Salt, to taste
- 3 potatoes, peeled and diced into cubes
- 4 poblano peppers
- 1 cup chorizo
- ¼ cup onion, finely chopped
- 1 tablespoon garlic, finely chopped
- Salt and pepper, to taste
For Garnish:
- Sour cream
- Pork chicharrón (cracklings), crumbled
- Avocado, diced
- Fresh cheese (queso fresco), crumbled
- Parsley, chopped
Step-by-Step Instructions
1. Cook the Potatoes
In a pot with boiling salted water, cook the diced potatoes for about 20 minutes, or until tender. Drain and set aside.
2. Roast the Poblanos
On a hot griddle (comal), roast the poblano peppers until the skins are blistered and charred. Place them inside a plastic bag, close it, and let them steam for 15 minutes.
3. Peel and Prepare the Chiles
Remove the peppers from the bag, carefully peel off the skins, and make a lengthwise slit with a knife. Remove the seeds and veins, taking care not to tear the peppers. Set aside.
4. Make the Filling
In a hot skillet, cook the chorizo until it releases its flavorful fat. Add the onion and garlic, cooking until fragrant. Mix in the cooked potatoes and season with salt and pepper to taste.
5. Stuff the Peppers
Fill each poblano with the potato and chorizo mixture. Be gentle to avoid tearing.
6. Serve and Garnish
Arrange the stuffed peppers on plates and garnish with sour cream, crumbled pork chicharrón, diced avocado, queso fresco, and parsley. Serve hot and enjoy!
Expert Tips & Variations
- 🔥 Milder version – If poblanos are too spicy, substitute with bell peppers.
- 🧀 Cheesy twist – Mix shredded Oaxaca or mozzarella cheese into the potato-chorizo filling.
- 🌱 Vegetarian option – Swap out the chorizo for soy chorizo or sautéed mushrooms.
- 🥗 Serving idea – Serve alongside Mexican rice, refried beans, or a fresh green salad.
Important Notes
- Do not overstuff the peppers, as they may tear.
- Poblanos should be roasted until fully blistered; otherwise, the skins won’t peel off easily.
- If making ahead, prepare the filling and chiles separately, then stuff and garnish right before serving.
Nutritional Information (per serving, approx.)
- Calories: 370 kcal
- Protein: 14 g
- Carbohydrates: 28 g
- Fat: 22 g
- Fiber: 5 g
- Sodium: 420 mg
(Values are approximate and may vary depending on ingredients used.)
Frequently Asked Questions (FAQ)
Can I make these chiles rellenos ahead of time?
Yes! You can prepare the filling and roast/peel the peppers a day in advance. Stuff them just before serving for the best texture and flavor.
What kind of chorizo should I use?
Mexican pork chorizo is traditional, but you can use beef, chicken, or even vegetarian soy chorizo.
Can I bake instead of fry the chiles?
This version doesn’t require frying, since we’re not using a batter. If you’d like, you can bake the stuffed chiles at 350°F (180°C) for about 10 minutes to warm them through.
Are poblano peppers spicy?
Poblanos are mild compared to other Mexican chiles, but heat levels can vary. Removing the seeds and veins reduces spiciness significantly.