Name: Crispy Chile Relleno with Tomato Salsa Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 8 ounces Monterey Jack cheese, cut into long strips; 4 cups oil, for frying; 3 large eggs; ½ cup all-purpose flour; ½ teaspoon fine salt; 6 roma tomatoes, quartered; ½ small onion, halved (yellow or white); 3 cloves garlic; 1 jalapeño pepper, stem and seeds removed (optional); 5 sprigs cilantro; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon olive oil

There’s something truly irresistible about a perfectly crunchy exterior giving way to melty, cheesy goodness inside — that’s why I’m so excited to share this Crispy Chile Relleno with Tomato Salsa Recipe. It’s not just delicious but feels like a celebration on a plate every time.

A dish with one large, toasted pepper, golden brown with a slightly wrinkled texture, sitting on top of a thick, red tomato sauce spread evenly on the bottom of a white shallow bowl. The pepper has a few small crumbles of white cheese and scattered bright green chopped herbs on top. Around the bowl on a white marbled surface, some cheese crumbs and herbs are scattered. In the blurred background, there is a small white bowl filled with more green chopped herbs and a folded light-colored cloth napkin. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chile Relleno with Tomato Salsa Recipe
Top Tip
How to Serve Crispy Chile Relleno with Tomato Salsa Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chile Relleno with Tomato Salsa Recipe

Why You'll Love This Recipe

Honestly, this recipe has quickly become one of my go-tos for dinner parties or weekend indulgence. It hits the perfect balance between crispy and creamy, and that tomato salsa adds a fresh zing you won’t want to miss.

Perfectly Crispy Coating: The light egg batter fries up golden and crunchy, keeping the peppers tender inside without being greasy.
Melty Cheese Filling: Using Monterey Jack gives you that ooey-gooey center that feels like a warm hug every bite.
Fresh Tomato Salsa: This homemade salsa roja isn’t just a garnish – it’s the vibrant partner that brightens each mouthful.
Impresses Every Time: Whether you’re making it for family or friends, this Chile Relleno stands out as a special, authentic treat.

Ingredients & Why They Work

The ingredients here are simple but chosen to complement each other perfectly — smoky roasted poblanos, creamy melting cheese, and a tangy, slightly spicy tomato salsa that adds freshness and depth. Picking the right chile and cheese really transforms the dish.

Flat lay of six large fresh poblano peppers with glossy dark green skin, a small pile of long white strips of Monterey Jack cheese, three whole brown eggs with smooth clean shells, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of fine salt, six quartered ripe red roma tomatoes, half a small yellow onion cut in half showing fresh layers, three plump garlic cloves with papery skins, one bright green jalapeño pepper with stem and seeds removed, five sprigs of fresh cilantro with vibrant leaves, and a small white ceramic bowl of golden olive oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Poblano Peppers: These have a mild heat and thick walls perfect for stuffing and frying without falling apart too much.
Monterey Jack Cheese: Melts beautifully and adds a creamy texture that balances the crisp batter.
Eggs: Beating the whites to stiff peaks creates that light, airy batter crucial for a light, crispy crust.
All-Purpose Flour: Provides just enough coating to help the batter stick to the peppers without weighing them down.
Roma Tomatoes: Ideal for salsa roja because they’re juicy, with a perfect balance of sweetness and acidity.
Onion and Garlic: Classic aromatics that give the salsa a flavorful base.
Jalapeño Pepper: Optional, but adds a nice kick and complexity to the salsa.
Fresh Cilantro: Adds herbal freshness that brightens the salsa.
Kosher Salt and Olive Oil: Important for seasoning and texture in the salsa.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing the fillings based on what’s in my fridge or who I’m cooking for. A bit of pulled chicken or spiced ground meat folded into the cheese makes for a heartier dish, and playing with different cheeses is always fun.

Variation: Once, I swapped Monterey Jack for fresh mozzarella and added some cooked crumbled chorizo – it was a total hit with my family.
Make it Vegetarian: Stick to cheese and add extra roasted veggies like corn or zucchini in the filling.
Heat It Up: Include some minced chipotle peppers in adobo or keep those jalapeño seeds in for a spicier salsa roja.

Step-by-Step: How I Make Crispy Chile Relleno with Tomato Salsa Recipe

The image shows a close-up of a white plate with a deep red tomato sauce spread on the bottom. On top of the sauce, there is a golden brown fried stuffed item, with one piece held by a fork showing its inside. The stuffing has melted white cheese and green roasted peppers layered inside a crispy, textured outer crust. The fried piece on the plate is topped with small white cheese crumbs and tiny green herb leaves. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast and Prepare the Poblanos

Start by placing the poblano peppers under your oven’s broiler. Keep an eye on them — you want their skins to blacken and blister, which takes about 5 minutes per side. This charring makes peeling a breeze and gives the peppers a smoky flavor. Once done, cover them loosely with foil or plastic wrap for five minutes to steam; this softens the skin for easier peeling. Don't worry if a bit of skin sticks – just get off as much as you can.

Step 2: Stuff the Peppers

Make a small cut down the side of each pepper and gently remove seeds if you like it milder. Then stuff them full of your cheese strips. Some peppers might tear because they're soft after roasting — that's perfectly normal! Use toothpicks to keep them closed tight. This step takes a little patience but is key to preventing cheese leaks during frying.

Step 3: Whip Up the Batter and Fry

Separate the eggs, whipping the whites until stiff peaks form — this fluffy batter crisps up beautifully. Slowly fold the yolks in while mixing on low speed to keep airiness. Next, toss each pepper in a flour and salt mixture to help the batter cling, then dip in the egg batter and gently lower into hot oil. Fry 3-5 minutes per side until golden and crisp. Don't overcrowd your pan — I usually do two at a time for even cooking and easier flipping.

Step 4: Make the Tomato Salsa Roja

While your peppers fry, blitz roma tomatoes, onion, garlic, jalapeño (if using), cilantro and salt in a blender until smooth. Heat olive oil in a saucepan, add the blended salsa and bring to a boil. Lower heat and let it simmer, stirring occasionally, until it thickens slightly — about 8 minutes. Taste and adjust salt as needed; this salsa is the zesty perfect partner to your chiles.

Top Tip

Making crispy chiles can feel a bit tricky at first, but a few things I've learned make all the difference. Here’s the scoop from experience:

Don’t Rush the Roasting: Getting those poblanos nicely blistered is essential — it gives flavor and makes peeling easier.
Stiff Peaks Matter: Whip your egg whites until they hold firm to create that airy, crispy coating that isn’t soggy or heavy.
Oil Temperature: Keep your oil hot but not smoking — around medium-high heat works best for frying without absorbing too much oil.
Work in Batches: Frying a couple of chiles at once prevents overcrowding and ensures they cook evenly and stay crispy.

How to Serve Crispy Chile Relleno with Tomato Salsa Recipe

crispy chile relleno - Serving Suggestion

Garnishes

I always serve these with a sprinkle of fresh cilantro and some crumbled cotija cheese on top — it adds that salty, tangy hit that complements the richness of the cheese inside. A wedge of lime on the side brightens everything up even more.

Side Dishes

Pair your crispy chile rellenos with simple sides like Mexican rice or refried beans for a classic combo. A crisp green salad helps balance the richness, or if you’re feeling adventurous, some pickled onions add an awesome tangy crunch.

Creative Ways to Present

For gatherings, I’ve plated each chile with a drizzle of the tomato salsa and scattered pomegranate seeds over the top — it’s a fun splash of color and freshness that surprises guests. You could also slice chiles into strips after frying and serve them stacked with avocado slices for a pretty appetizer platter.

Make Ahead and Storage

Storing Leftovers

Leftover chile rellenos reheat best if you store them in an airtight container in the fridge and re-crisp them in a hot oven or air fryer rather than the microwave. This helps keep that satisfying crunch you worked hard to achieve.

Freezing

I’ve frozen stuffed poblanos before, but not fried, to maintain quality. I’d recommend roasting, peeling, and stuffing the poblanos, then freezing them in a single layer. When you’re ready, thaw and fry fresh for best texture and flavor.

Reheating

Reheat your chile rellenos by placing them on a baking sheet in a preheated 375°F (190°C) oven for around 10 minutes until warmed through and crispy again. Avoid microwaving if you want to retain the outer crunch.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for frying. Just make sure it’s finely milled for a smooth coating.

What cheese works best for chile rellenos?

Traditionally, Oaxaca cheese is preferred because it melts wonderfully and has a mild flavor. Monterey Jack is a great and easier-to-find alternative, but mozzarella or even a mild cheddar can work too, depending on your taste.

How spicy are poblano peppers in this recipe?

Poblano peppers are generally mild, with just a hint of heat that shouldn’t overwhelm most palates. If you want it milder, be sure to remove the seeds; if you prefer more heat, feel free to add jalapeños in the salsa.

Can I prepare parts of this recipe ahead of time?

Yes! You can roast and peel the poblanos up to 2 days ahead and keep them refrigerated. The tomato salsa roja can be made up to 3 days in advance and stored in the fridge — it tastes even better once the flavors meld.

Final Thoughts

Sharing this Crispy Chile Relleno with Tomato Salsa Recipe feels like sharing a little kitchen treasure. Every time I make it, there’s that satisfying crunch and juicy, cheesy center that brings a smile to everyone’s face around the table. Give it a try soon — I promise it’ll become a favorite in your recipe collection too!