Goat Cheese Stuffed Chile Relleno

"Goat Cheese Stuffed Chile Relleno with Kabocha Squash and Mole"
-- @mannymccall
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  • Recipe Card
Prep time 2hrs
Cook time 45mins
Serves or Makes: 2

Recipe Card


  • 1 large poblano pepper
  • 1/4 cup soft goat cheese
  • 5 tablespoons Maria Dona Mole, or other pre-made mole concentrate
  • 1/2 cup chicken stock
  • 1/4 of a small kabocha squash
  • 1 egg, separated
  • 1/4 teaspoon baking powder
  • Vegetable oil, for frying
  • 2 sprigs of cilantro, for garnish
  • pinch of salt, for finishing


  • Step 1

    Preheat the oven's broiler and set the oven rack 6 inches from the heat source. Line a baking sheet with aluminum foil.

  • Step 2

    Place the pepper onto the prepared baking sheet, and cook under the broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Be sure to turn the peppers often to blacken all sides.

  • Step 3

    Remove the peppers from the oven and place into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.

  • Step 4

    Rinse cooled peppers under cold water to peel off the skins, and cut a 1-inch slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels.

  • Step 5

    Put the goat cheese into a small zip lock bag, push all the cheese to one corner of the bag and snip off the corner of the the bag. You now have a homemade piping bag.

  • Step 6

    Fill the peppers with the cheese by inserting the cut tip of the bag into the small slit cut earlier. Freeze the peppers for 45-60 minutes, or until hardened.

  • Step 7

    Add the concentrated mole paste and chicken stock to a small saucepan on medium low. Bring to a simmer and stir constantly to incorporate the ingredients. You may need to add a little more chicken stock, depending on your desired consistency. Cover with lid and set aside.

  • Step 8

    Take the quarter of a kabocha squash and put it into a steamer for about 15-20 minutes or until fork tender. Once it is tender, remove from skin and mash in a small bowl. I like to leave it a bit chunky for added texture. Set aside.

  • Step 9

    Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.

  • Step 10

    In a deep pot or skillet, add 4-5 inches of oil and heat on medium high to 350°F.

  • Step 11

    Take the peppers out of the freezer and roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot oil. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. Place on a cooling rack and sprinkle with salt.

  • Step 12

    To plate, take 2 heaping tablespoons of mole and make a nice circular pool in the center of the plate. Next put the mashed squash in the center of the mole and finally, gently place the pepper on top. Garnish with cilantro. Enjoy!

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