Grilling outdoors is my favorite summertime activity. Whether I’m grilling burgers or carne asada (steak), there are some grilled side dishes, like these grilled chiles güeros, that are a must no matter what else is on the menu. Stuffed with ooey, gooey melted Oaxaca cheese, these grilled chiles are an irresistible side dish to whatever you’ve got cooking. Best of all, these cheese-stuffed chiles güeros can be cooked both outdoors on the grill or indoors on the stove. But I must warn you, these roasted chiles can be quite addictive! You probably won’t be able to eat just one.
I should mention this recipe can be also be made with Anaheim chiles, hatch chiles, or Hungarian wax peppers, so no need to worry if chiles güeros are hard to find where you live. Also, you can also use a variety of Mexican cheeses such as queso fresco, queso enchilado, or asadero or even Spanish Manchego cheese.
With a paring knife, make an incision from stem to tip of each chile without slicing the chiles completely in half. Carefully scoop out the seeds with the tip of a knife or spoon.
Stuff chiles with 3 to 4 tablespoons of shredded cheese.
For grilling outdoors: Grill the chiles for about 5 to 6 minutes, turning occasionally, until lightly charred all over.
For stove-top cooking: Roast the chiles on a grill pan, comal, or griddle over medium-high heat for 6 to 8 minutes, turning occasionally, until lightly charred all over.
Chiles güeros can vary from spicy to mild. It’s important to remember to wear plastic gloves when working with fresh chiles to avoid a burning sensation on your hands. Rinse hands with soap and water, and avoid contact with eyes.