Chile Relleno Taco
A whole poblano charred, stuffed with quesillo, and fried in a cloud of capeado, then folded into a tortilla with brothy salsa roja spiked with chile de árbol. It is the Puebla comida corrida move — a taco wrapped around a chile relleno.
- Time
- 50 min
- Heat
- Yield
- 8 tacos
- Region
- Puebla
Ingredients
Chiles
Salsa roja
To build
Per-100g nutrition (11 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Poblano chiles | 207 | 9.5 g | 11.6 g | 15.1 g |
| Queso Oaxaca, in thick strips | 353 | 24.7 g | 24.7 g | 3.5 g |
| Eggs, separated | 55 | 10.7 g | 0 g | 2.4 g |
| Neutral oil, for frying | 884 | 0 g | 100 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Roma tomatoes | 24 | 0.7 g | 0.3 g | 4.7 g |
| Garlic cloves | 100 | 0 g | 0 g | 20 g |
| White onion | 155 | 10.9 g | 2.4 g | 22.5 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Crema mexicana | 286 | 0 g | 28.6 g | 3.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Char the poblanos over a flame until blackened all over, then steam them in a covered bowl so the skins slip off.
Char the tomatoes, árbol chiles, garlic, and onion on a comal, blend with salt, and simmer the salsa roja until slightly thickened.
Peel the poblanos, slit them open, remove the seeds, and stuff each with strips of queso Oaxaca; dust with flour.
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Whip the egg whites to stiff peaks, fold in the yolks with a pinch of salt, and heat the oil until a drop of batter sizzles.
Coat each chile in capeado and fry, spooning oil over the top, until puffed and golden on both sides.
Halve each relleno crosswise, lay a piece on a warm salsa-dipped tortilla, and finish with more salsa roja, crema, and onion.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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