This is chiles rellenos the way the fire makes them: whole poblanos blistered black over open flame, stuffed with melty Oaxaca cheese and seasoned shredded chicken, then put back on the heat until the cheese pulls. No batter, no fryer, no flour. The char is the flavor.

The filling gets its backbone from Cremosa Asada, our creamy roasted-chile sauce, stirred right into the chicken before stuffing. One more thin drizzle over the split pepper at the table and it is done.

Ingredients

For the peppers

• 4 large poblano peppers
• 8 oz Oaxaca cheese, torn into strips (low-moisture mozzarella works)
• 2 cups shredded cooked chicken (rotisserie is perfect)
• 3 tablespoons SoCal Cremosa Asada, plus more for drizzling
• 1/4 white onion, finely diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt to taste

To finish

• Fresh cilantro leaves
• Lime wedges

Directions

1. Char the poblanos. Set them directly over a hot grill, comal or gas burner and turn with tongs until the skin is blistered and blackened in spots on all sides but the peppers still hold their shape, 6 to 8 minutes.
2. Steam them soft. Move the charred peppers to a bowl, cover with a plate or plastic wrap and let them steam 10 minutes. This softens the flesh and settles the char.
3. Mix the filling. While the peppers steam, stir together the chicken, Cremosa Asada, onion, garlic, cumin, oregano and a good pinch of salt.
4. Open the peppers. Cut a slit down one side of each pepper from stem to tip, keeping the stem on. Gently pull out the seed pod and shake loose the seeds without tearing the walls.
5. Stuff them. Lay strips of Oaxaca cheese inside each pepper, pack in the chicken mixture, then top with more cheese. Press the slit mostly closed so the filling stays put.
6. Melt the cheese. Return the stuffed peppers to a medium grill or comal, slit side up, and cook 6 to 8 minutes until the cheese is fully melted and pulling. A broiler for 3 to 4 minutes works too.
7. Finish and serve. Plate the peppers, drizzle a thin ribbon of Cremosa Asada across the tops, scatter with cilantro and serve hot with lime wedges.

Tips

Leave the charred skin on. For the grilled version the blistered skin is where the smoke lives, so skip the full peel you would do for battered rellenos.

If a pepper tears while you are seeding it, patch the gap with a strip of cheese. It melts shut and nobody will ever know.