Traditionally, poblano peppers are the chile of choice for chile rellenos. Over the years, however, we've experimented with several varieties and discovered that Big Jim and Charger Hot peppers make exceptional alternatives.

Both varieties offer the large size, thick flesh, and sturdy walls needed for stuffing and frying. Big Jim chiles have a mild, slightly sweet flavor similar to poblanos, while providing a larger cavity for generous fillings. Charger Hot peppers bring a bit more heat and a rich roasted flavor that pairs beautifully with both cheese and meat fillings.

When roasted, both peppers develop a wonderful smoky depth while maintaining their structure during cooking, making them ideal for hearty, flavorful chile rellenos.

Serves 6

Directions

1. Roast the chiles
   Roast the peppers over a hot comal, cast-iron skillet, grill, or open flame until blistered and blackened on all sides. Place them in a covered bowl or paper bag and allow them to steam for 15 minutes. Peel away the charred skin, leaving the stems intact. Make a small slit down one side of each pepper and carefully remove the seeds.
2. Stuff the chiles
   Insert strips of Monterey Jack and cheddar cheese into each pepper. Gently close the slit around the filling.
3. Prepare the batter
   Beat the egg whites until stiff peaks form. In a separate bowl, lightly beat the egg yolks and gently fold them into the whites.
4. Coat the chiles
   Lightly dust each stuffed pepper with flour. This helps the batter adhere and creates a light, crispy coating.
5. Fry
   Dip each pepper into the egg batter, coating completely. Fry until golden brown, about 2–3 minutes per side. Transfer to paper towels to drain.
   Heat the oil to 350°F (175°C).
6. Prepare the salsa-avocado topping
   For an extra punch of flavor and a creamy texture, stir the roasted salsa into freshly mashed avocado just before serving. The avocado mellows the heat while enhancing the smoky, roasted flavors of the salsa.
   Combine the roasted salsa, mashed avocado, lime juice, and a pinch of salt.
7. Serve
   Serve with Mexican rice, refried beans, and warm tortillas.
   Arrange the chile rellenos on warm plates and spoon the salsa-avocado mixture over the top.

Cook’s Notes:

• Traditionally, ingredients are roasted on a comal, but a well-seasoned cast-iron skillet or griddle works just as well and produces the same rich, smoky flavor.
• Big Jim peppers are prized for their large size, making them especially easy to stuff.
• For a New Mexico-inspired presentation, serve with red chile sauce, green chile sauce, or "Christmas Style" with both.

Directions

1. Brown the ground beef in a skillet over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic, cumin, chili powder, oregano, salt, and pepper.
4. Continue cooking until most of the liquid has evaporated.
5. Remove from heat and allow the mixture to cool slightly.
6. Fold in the shredded cheese.

Stuff each roasted and peeled pepper with approximately ⅓ cup of the meat-and-cheese filling before battering and frying.

Other Favorite Meat-and-Cheese Combinations

• Chorizo & Oaxaca Cheese – Rich, spicy, and deeply traditional.
• Ground Pork & Pepper Jack – Juicy with a pleasant kick.
• Shredded Brisket & Monterey Jack – Smoky, hearty, and perfect for barbecue lovers.
• Ground Beef & Oaxaca Cheese – A simple, satisfying classic with exceptional melt and flavor.