Texas Relleno Cheese Bombs with Roasted Salsa Gravy and Cilantro Garlic Lime Crema

A bold Texas-style chile relleno-inspired dish featuring seasoned beef-wrapped Muenster cheese bombs, lightly battered and fried, finished in the oven, then served with a roasted salsa gravy and a bright cilantro garlic lime crema.

Yield: 18 Cheese Bombs
Prep Time: 45 minutes
Cook Time: 45 minutes
Special Equipment: deep fryer

Ingredients

Cheese Bombs:

• 2 lbs ground beef, chuck or Wagyu

• 1 roasted poblano pepper, peeled, seeded, finely diced

• ½ cup canned green chiles, drained and chopped

• ½ white onion, finely minced

• ½ head roasted garlic, mashed into a paste

• 1 large egg

• ⅓ cup panko breadcrumbs or crushed saltines

• 1½ tsp kosher salt

• 1½ tsp coarse black pepper

• 1 tsp ground cumin

• • 1 tsp Mexican oregano

• • ½ tsp smoked paprika

• • ½ tsp white pepper

• • 8–10 oz Muenster cheese, cut into ¾–1 inch cubes

• Oil, for frying

  Chile Relleno Batter

• 4 large eggs, separated

• ¼ tsp kosher salt

• ¼ tsp baking powder

• 1 tbsp all-purpose flour

  Roasted Salsa Gravy:

• 8–10 Roma tomatoes

• 4–5 tomatillos, husks removed

• ½ white onion

• 1 poblano pepper

• ½ head roasted garlic, mashed

• 2–3 tbsp ancho chile purée

• 1 cup chicken or beef stock

• 2 tbsp butter

• 1 tbsp all-purpose flour

• ¼ cup heavy cream or milk

• ½ tsp ground cumin

• ½ tsp Mexican oregano

• Kosher salt, to taste

• Optional heat: 1–2 serrano peppers

  Cilantro Garlic Lime Crema:

• ½ cup sour cream

• 2–3 tbsp milk or cream

• 1 tbsp fresh lime juice

• ½–1 tsp roasted garlic paste

• 2–3 tbsp finely chopped cilantro

• • ⅛ tsp kosher salt

Directions

1. In a large bowl, gently mix ground beef, poblano, green chiles, onion, roasted garlic, egg, breadcrumbs, salt, pepper, cumin, oregano, smoked paprika, and white pepper until just combined.

2. Portion into 18 equal balls. Press a cube of Muenster into the center of each, seal completely, and roll smooth. Refrigerate 20–30 minutes to firm.

3. Whip egg whites to stiff peaks. In a separate bowl, whisk egg yolks with salt, baking powder, and flour. Gently fold whites into yolks until just combined.

4. Heat oil to 350°F. Dip chilled cheese bombs into batter and fry in batches 2–3 minutes until golden and set. Transfer to a foil-lined baking sheet and bake at 350°F for 10–15 minutes until cooked through. Rest briefly.

5. Char tomatoes, tomatillos, onion, poblano, garlic, and optional serranos until blistered and softened. Blend with roasted garlic, ancho purée, stock, cumin, oregano, and salt until smooth. Melt butter in a saucepan, whisk in flour, then slowly whisk in the blended salsa. Simmer until thickened. Stir in cream and rest briefly.

6. Whisk sour cream and milk until smooth and pourable. Stir in lime juice, roasted garlic, salt, and cilantro. Adjust consistency if needed.

7. Serve cheese bombs pooled with roasted salsa gravy and finished with cilantro garlic lime crema.

   Notes:

   Freeze cheese cubes briefly to prevent blowouts

   Avoid overbaking after frying

   Crema should drizzle cleanly but hold its shape