Chile Chilaca Con Queso (Green Chile with Cheese)

Name: Chile Chilaca Con Queso (Green Chile with Cheese)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: Olive oil; 7 large chile chilaca or 4 large Anaheim peppers; 1 large poblano pepper; 1 large jalapeño pepper; 1 medium white onion; 1 cup Mexican crema (at room temperature); 1/3 teaspoon pepper (optional); 8-10 ounces queso Oaxaca (Asadero, Chihuahua or Monterrey jack , sliced into small cubes or shredded for a smoother finish.); Salt to taste; Corn or flour tortillas; Your favorite salsa

Chile Chilaca Con Queso is a Mexican appetizer featuring roasted green chiles (chilaca or Anaheim) filled with melted Oaxaca cheese and topped with tangy crema. It's quick to prepare and works equally well as an appetizer, side, or taco filling.

🌍Mexican 🏷️Chile chilaca 🏷️Green chiile 🏷️Rajas con queso

Chile Chilaca Con Queso (Green Chile with Cheese)

Total

50 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Pinaenlacocina

Ingredients

Olive oil
7 large chile chilaca or 4 large Anaheim peppers
1 large poblano pepper
1 large jalapeño pepper
1 medium white onion
1 cup Mexican crema (at room temperature)
1/3 teaspoon pepper (optional)optional
8-10 ounces queso Oaxaca (Asadero, Chihuahua or Monterrey jack , sliced into small cubes or shredded for a smoother finish.)
Salt to taste
Corn or flour tortillas
Your favorite salsa

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Instructions

1
Preheat broiler to high for 5 minutes. Line a baking sheet with foil paper, set aside. Wash the peppers and place onto baking sheet. Peel and slice the onion in quarters. Place the veggies under the broiler for 10 to 15 minutes, turning halfway through cooking time. Remove from oven and cover with a kitchen towel. let cool. All ovens will vary as far as the cooking times.
2
Once cooled, remove blistered skins from peppers, as well as seeds and stems. Slice the peppers and onions into thin strips and set aside.
3
In a large skillet, heat 1 tablespoon of avocado or olive oil to medium. Add the onions and peppers and cook just until warm.
4
Reduce the heat and stir in the crema and pepper to the skillet. Cook on low heat for a few minutes or until it gets thick. Add in the cubed or shredded cheese and cook just until slightly melted. Taste for salt, then remove from heat. Serve right away with chips, warm tortillas and your favorite salsa.

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Tips & Notes

Pro tips

Char the chiles completely over an open flame or broiler—blackened skin steams off cleanly under cool water, leaving tender flesh intact.
Use room-temperature crema as specified; cold crema won't blend smoothly with sautéed onions and warm chiles.
Slice or shred the cheese finely for even melting; larger chunks may not fully incorporate before serving.
Sauté the onion in olive oil until soft and translucent before mixing with crema—this sweetens the filling and prevents raw onion harshness.

Substitutions

Chilaca pepper → Anaheim, poblano, or New Mexico green chile (adjust heat tolerance; poblanos are milder)
Oaxaca cheese → Asadero, Chihuahua, Monterey Jack, or fresh mozzarella (creaminess and melt vary)
Mexican crema → sour cream thinned with a little heavy cream (adjust tang to taste)
Corn tortillas → flour tortillas (for serving or wrapping)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently at 350°F for 10–12 minutes and top with fresh crema before serving.

Common Questions

Can I make this ahead of time?

Yes. Roast and stuff the chiles up to 4 hours ahead, cover, and refrigerate. Reheat gently in a 350°F oven for 10–12 minutes before serving with fresh crema.

What's the difference between chilaca and Anaheim peppers?

Chilaca peppers are darker, slightly spicier, and more commonly used in this dish, but Anaheim peppers are a milder, more accessible substitute with similar texture when roasted.

What cheese can I use instead of Oaxaca?

Asadero, Chihuahua, Monterey Jack, or fresh mozzarella all melt well. Oaxaca cheese has the best creamy texture, but these alternatives work and adjust spice or richness slightly.

How do I peel the chiles after roasting?

Char the chiles over an open flame or under the broiler until blackened all over, then place in a plastic bag for 5–10 minutes. The skin will steam and slip off easily under cool running water.

Can I freeze this dish?

Yes. Freeze the stuffed, cooked chiles without crema in an airtight container for up to 2 months. Thaw and reheat at 350°F for 15–20 minutes, then top with fresh crema.