Chile Relleno Taco with Salsa Quemada

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Preparation info

  • Makes


    hefty tacos.
    • Difficulty


Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

I see chile relleno tacos occasionally in the smaller Mexican fondas (small, sit-down restaurants): it’s not a street item. This makes for a hefty taco—as well as a goopy, saucy and rich one, which must be double-wrapped. A single taco is usually enough for most people for a meal. Poblano chiles are used to make chiles rellenos in Mexico, but be aware that they have a tendency to be unexpectedly spicy. Long, pale-green Anaheim chiles are always mild and tasty.


  • Salsa quemada
  • 6 Anaheim or small poblano chiles
  • 3 ounces Jack cheese, cut into 6 fingers
  • 1 large egg
  • ½ cup flour
  • 2 tablespoons vegetable oil
  • 12 warm corn tortillas
  • ½ cup grated cotixa cheese
  • Cilantro sprigs


  1. Make the salsa quemada and keep warm.
  2. Char and prepare the chiles as for rajas, leaving the stems on. Cut a small slit up one side of each chile and carefully remove all seeds, using a small teaspoon. Insert a piece of cheese into each chile and fold the chile so that it completely encloses the cheese.
  3. Separate the egg. Beat the yolk to loosen it. Beat the white until fluffy, then gently fold in the yolk. Put the mixture in a shallow bowl. Pour the flour into a saucer and add the salt.
  4. Heat the oil in a 10-inch sauté pan and when it is hot, dip each chile into the egg, allow the excess to drip off, and roll it in the flour. Shake off excess flour and fry the chiles on both sides until they golden brown and the cheese inside is melted.
  5. To assemble the tacos, wrap each chile in 2 warm corn tortillas, top with salsa quemada and a sprinkle on a bit of cotixa cheese. Top with a cilantro sprig. Enjoy very hot.


Stuff the tacos with goat cheese rather than Jack cheese, or with sautéed fresh corn and onions.