It’s A Mexican Fiesta With Chef Noah’s Stuffed Jalapeno (Chile Relleno) Recipe
Image Credit: Miss Margarita by Arriba | It’s A Mexican Fiesta With Chef Noah’s Stuffed Jalapeno

We are no strangers to Mexican food; tacos, quesadillas, burritos have become commonplace in various Indian delis too now. It is often argued that Indians actually warm up to Mexican food sooner than other western cuisines. Maybe, it is the free use of spices, or slight commonality in ingredients (think: kidney beans), there are reasons aplenty. Mexican cuisine is one of the most vivid and versatile cuisines around the world, and one of ingredients you most associate with this cuisine is the jalapeno. The medium-sized chile pepper is the pod type cultivar of the species Capsicum annuum. It is used in various sauces, appetizers and even garnishes. But one of the Mexican dishes that truly celebrates the chilli is the Chile Relleno, or the stuffed jalapeno.  

It is said that the dish originated in the city of Puebla. Traditionally, it is just green chile pepper that is stuffed with minced meat and coated with eggs. However, there are many variations of the dishes that have come about now. The most common pepper to be used is Puebla's poblano pepper, however, New Mexico chile, pasilla, or even jalapeño peppers are pretty popular too.  

In this super simple recipe, all you have to do is stuff your jalapenos with goat cheese, tomatoes, onions, chives and corn flour. The innate saltiness of goat cheese complements the tangy hotness of jalapenos, and sharpness of cherry tomatoes and onions too.  Now without further ado, here’s the recipe of Stuffed Jalapeno/ Pablanos (chili relleno) by Chef Noah of Miss Margarita by Arriba. 

Stuffed Jalapeno/ Pablanos (chili relleno) Golden Tempura Encrusted Jalapenos With Goat Cheese Mousse.


  • Goat Cheese- 50 gm
  • Fresh Jalapeno - 150 gm
  • Potato-100 gm
  • Salt - 10 gm
  • White Pepper Powder - 5 gm
  • Cherry Tomato - 20 gm
  • Chopped Onion - 40 gm
  • Chopped Chives - 20 gm
  • Jalapeño Pickled Chopped - 30 gm
  • Tempura Flour- 30 gm
  • Corn Flour - 10 gm


  1. Wash the fresh jalapeno and pat dry on A kitchen towel. 
  2. Make A slit along the length of the chili and de seed. 
  3. Once done set aside.

For the stuffing:

  1. Boil whole potatoes, skin and mash to a soft smooth consistency. 
  2. To this add the chopped onions, chives, and jalapeno. 
  3. Using a whisk mix all the ingredients in a bowl. 
  4. To this add the goat cheese and continue to whisk to for smooth paste. 
  5. Season and set aside.

For the batter 

  1. Mix the tempura flour and corn flour in A bowl with ice cold water to form a batter 
  2. Once done set aside in a cool dry place 

Final cooking 

  1. Stuff the jalapeno with the potato and goat cheese mixture and arrange in a tray lined with butter paper.
  2. Refrigerate for 10 minutes so that the stuffing cools and firms up.
  3. Heat oil in a deep frying pan.
  4. Dust the chilies with flour, dip in the prepared batter and fry until golden.
  5. Serve hot with homemade salsa and sour cream.