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Oaxaca's signature mild chiles stuffed with cheese or meat and roasted on a comal. This protein-rich family dish highlights a regional chile variety unique to the Oaxacan valleys.
Heat a comal or heavy skillet over medium-high heat. Dry roast the chiles de agua, turning frequently with tongs, until their skins are evenly blistered but not burned (about 8 minutes).
Place the roasted chiles in a covered bowl or wrap in a clean towel to steam for 10 minutes. This step helps loosen the skins and makes peeling easier.
Carefully peel the skins from the chiles. Make a lengthwise slit in each chile and remove seeds, being careful not to tear the chiles completely.
For cheese filling: In a bowl, gently mix the shredded quesillo with half of the diced onion and season with a pinch of salt and pepper. For the meat option: Heat olive oil over medium heat, sauté remaining onion, add ground beef, and cook until browned. Season with salt and pepper.
Stuff each chile gently with the cheese mixture or cooked ground beef. Press edges of the slit closed, then return stuffed chiles to the comal over medium heat. Roast for 3–4 minutes per side, turning carefully, until the cheese melts or meat is heated through and the chiles are warmed all the way. Serve hot.
