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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
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Crispy Chile Relleno with Tomato Salsa Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
A classic Mexican dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, dipped in a fluffy egg batter and fried to golden perfection, served with a flavorful homemade salsa roja.
Ingredients
Chile Rellenos
- 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
Salsa Roja
- 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
Instructions
- Roast the peppers: Line a baking sheet with aluminum foil and place the poblano peppers on top. Set the oven rack directly under the broiler and preheat the broiler. Broil peppers for 5 minutes per side until skin is blackened and blistered.
- Steam the peppers: Remove from oven and loosely cover with foil or plastic wrap to let them steam for 5 minutes, which helps loosen the skin.
- Peel the peppers: Carefully peel off as much of the loose skin as possible. It doesn't need to be perfect.
- Prepare peppers for stuffing: Cut a small slit in each pepper and optionally remove seeds to reduce spiciness. Stuff each pepper with Monterey Jack cheese.
- Secure the peppers: Gently close the openings and use 1-3 toothpicks per pepper to seal and prevent cheese from oozing during frying.
- Heat oil: Warm the frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels for draining.
- Make the batter: Separate egg whites and yolks. Beat egg whites with an electric hand mixer until stiff peaks form. Slowly incorporate yolks one at a time while mixing on low speed until smooth and fluffy.
- Coat the peppers: Mix flour and salt in a shallow bowl. Roll stuffed peppers in flour, tap off excess, then dip into the egg batter ensuring an even coating.
- Fry the chile rellenos: Carefully place battered peppers in hot oil, frying 3-5 minutes per side until golden brown and crispy. Fry 2 at a time to avoid overcrowding.
- Drain and serve: Transfer fried peppers to paper towel-lined baking sheet to drain excess oil. Serve immediately with salsa roja, freshly chopped cilantro, and cotija cheese. Remove toothpicks before serving.
- Prepare salsa roja: Combine tomatoes, onion, garlic, jalapeño, cilantro, and salt in blender; puree until smooth. Heat olive oil in a saucepan over medium-high heat, add salsa puree and bring to boil.
- Simmer salsa: Reduce heat to low and simmer salsa, stirring occasionally for 8 minutes. Taste and adjust salt as needed. Serve alongside chile rellenos.
Notes
- You can roast and peel the poblanos up to 2 days in advance; keep refrigerated.
- Salsa roja can be prepared up to 3 days ahead and stored in the fridge.
- Pick the largest poblano peppers available for maximum stuffing.
- Substitute Monterey Jack cheese with Oaxaca, mozzarella, cheddar, or provolone for a different flavor.
- Add protein like carnitas, shredded chicken, or picadillo to the cheese filling for a heartier meal.
- Do not overcrowd the frying pan; fry 2 peppers at a time for even cooking and crispiness.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 190 mg

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