Name: Crispy Chile Relleno with Roasted 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 or shredded; 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 biting into a perfectly golden and crunchy chile stuffed with melty cheese and topped with a vibrant, smoky salsa. This Crispy Chile Relleno with Roasted Salsa Recipe delivers all of that and then some, bringing warmth and a delicious kick to your table that’s well worth the effort.

A single large deep-fried pepper with a golden brown crispy skin is placed on top of a bright red tomato sauce spread like a thick layer on a white plate. The pepper shows a slightly wrinkled texture and a blackened stem pointing upward. Crumbled white cheese and small chopped green herbs are sprinkled on top of the pepper and scattered lightly around the sauce on the plate. The plate rests on a white marbled surface with a blurred bowl of more green herbs and a glass in the background. The photo is 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 Roasted Salsa Recipe
Top Tip
How to Serve Crispy Chile Relleno with Roasted Salsa Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chile Relleno with Roasted Salsa Recipe

Why You'll Love This Recipe

After making this Crispy Chile Relleno with Roasted Salsa Recipe a few times, I can honestly say it’s become a favorite for family dinners and casual gatherings alike. The combination of textures, flavors, and a little hands-on prep makes it feel like a real celebration—without being complicated or intimidating.

Perfectly Crispy Coating: The airy, fluffy egg batter crisps up beautifully, giving the chile just the right crunch every time.
Roasted Flavor Depth: Roasting the poblano peppers brings out an amazing smokiness that pairs perfectly with the silky cheese inside.
Fresh, Roasted Salsa Roja: Making a homemade roasted salsa adds brightness and a little heat that complements the richness of the rellenos.
Customizable and Fun: You can easily swap fillings, cheeses, or spice levels, making it your own signature dish every time.

Ingredients & Why They Work

Each ingredient in this Crispy Chile Relleno with Roasted Salsa Recipe plays a key role in balancing texture and flavor. Picking the right poblano peppers and cheese makes all the difference, and the homemade roasted salsa ties it all together with a fresh, smoky kick.

Flat lay of six large fresh poblano peppers, a small pile of long strips of Monterey Jack cheese, three whole brown eggs with clean shells, a small white ceramic bowl filled with a fine white all-purpose flour, a small white ceramic bowl containing fine salt, six quartered ripe red roma tomatoes, half a small fresh yellow onion cut in half, three whole garlic cloves, one fresh green jalapeño pepper without stem and seeds, five sprigs of vibrant green cilantro, a small white ceramic bowl with coarse kosher salt, and a small white ceramic bowl with 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: Large, sturdy peppers with just a gentle heat and thick skin, perfect for stuffing and roasting.
Monterey Jack Cheese: Melts smoothly inside the pepper without releasing too much oil or overpowering the flavor.
Eggs: Separated and whipped to create a light, fluffy batter that crisps to golden perfection.
All-Purpose Flour: Helps the batter stick evenly to the peppers and adds crispness when fried.
Oil for Frying: Neutral oils like vegetable or canola are best to get that perfect, even fry.
Roma Tomatoes: Roasting brings out natural sweetness and deepens the flavor of the salsa roja.
Onion & Garlic: Classic aromatics that form a savory base for the salsa.
Jalapeño: Adds a mild heat—optional depending on your spice preference.
Cilantro: Freshness that brightens every bite of the salsa and garnishes the finished dish beautifully.
Kosher Salt & Olive Oil: Essential seasoning and richness for the salsa to stand out.

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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 experimenting with different cheeses in this Crispy Chile Relleno with Roasted Salsa Recipe—each one gives a unique twist. You should definitely play around with what you have on hand or what you prefer. The great thing is it’s flexible and forgiving!

Variation: My favorite variation is stuffing the peppers with a mix of shredded chicken and cheese. It adds a hearty meatiness that turns these into a full meal. Trust me, it’s a crowd-pleaser.
Spice Level: For a milder version, remove all seeds from the poblanos and skip the jalapeño in the salsa. I usually leave some seeds for a gentle heat that warms the palate without overpowering.
Cheese Alternatives: Oaxaca cheese is traditional, but if you can't find it, stretchy mozzarella or provolone work great. Cheddar gives a sharper flavor but try mixing it with Monterey Jack for balance.
Vegetarian-Friendly: This recipe is perfect as-is for vegetarians, but you can get more adventurous by stuffing with sautéed mushrooms, corn, or even black beans for a filling twist.

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

The image shows a close-up of a fried, golden brown rolled item sliced in half, revealing layers inside: a green pepper layer wrapped around melted white cheese. It sits on a pool of bright red tomato sauce on a white plate. The tomato sauce has a slightly textured surface with small white cheese crumbs sprinkled over it. The rolled item is garnished with chopped green herbs on top. A silver fork holds one half of the rolled item above the sauce. The surface under the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Your Poblanos for That Smoky Char

Start by laying your poblano peppers on a foil-lined baking sheet. Pop them under the broiler—make sure your oven rack is close to the heat source. After about 5 minutes, flip them so both sides get that gorgeous blackened, blistered skin. Once roasted, covering them loosely helps trap steam, which is your secret for easier peeling. This step brings out a rich, smoky flavor essential to the whole dish!

Step 2: Peel and Prep for Stuffing

After a short rest, peel off the charred bits—don’t stress about perfection. Leaving some bits on adds rustic flavor. Slice down the side of each pepper, and decide how spicy you want it: remove seeds to cool it down or leave them for a mild kick. Gently stuff with your cheese strips (or your preferred filling), securing the opening with toothpicks so that nothing escapes during frying.

Step 3: Whip Up the Fluffy Batter

Separate the eggs carefully; you want the whites in a big bowl and yolks in a smaller bowl. Here’s where the magic happens: beat the whites till stiff peaks form, then slowly beat in the yolks. This fluffy mixture will coat the peppers and crisp up so nicely that every bite will have that satisfying crunch.

Step 4: Flour, Coat, and Fry to Golden Perfection

Mix your flour and salt on a plate and lightly dust the stuffed peppers. Tap off excess flour, then dunk them gently into that fluffy egg batter. Carefully lower them into hot oil (around medium-high heat). Fry them in batches for 3-5 minutes per side until they get a beautiful golden hue. I usually fry two at a time to avoid crowding—trust me, this keeps them crisp and prevents sogginess.

Step 5: Make Your Roasted Salsa Roja

While your peppers crisp, blend the roasted tomatoes, onion, garlic, jalapeño (if you like), cilantro, and salt until smooth. Heat olive oil in a pan, add your blended salsa, and let it simmer gently for about 8 minutes to cook off the raw edge and deepen flavors. Adjust seasoning as you go.

Step 6: Serve and Enjoy!

Drain your fried chile rellenos on paper towels, remove toothpicks just before you dig in, and plate them with the roasted salsa on the side. A sprinkle of fresh cilantro and some crumbled cotija cheese tops off the dish beautifully. Ready for forks and smiles!

Top Tip

From my experience making this Crispy Chile Relleno with Roasted Salsa Recipe, these tips helped me nail it every time and skip the stress—especially if you’re new to frying stuffed peppers.

Roast with Care: Keep a close eye under the broiler so the peppers blister without burning. That balance makes peeling easier and flavors deeper.
Don’t Overcrowd the Pan: Fry only 2 peppers at a time for even heat distribution and super crispy batter.
Fluff Your Egg Whites Well: A stiff meringue is key for a light coating, so be patient when whipping.
Remove Toothpicks Just Before Serving: That way, pieces don’t fall apart during cooking but you also avoid any surprise toothpick crunches mid-bite!

How to Serve Crispy Chile Relleno with Roasted Salsa Recipe

crispy chile relleno - Serving Suggestion

Garnishes

I always top these with a handful of fresh cilantro and a sprinkle of crumbly cotija cheese—that salty punch balances the creamy stuffing and bright salsa perfectly. Sometimes a wedge of lime on the side adds a zesty squeeze that takes it just over the edge.

Side Dishes

This Crispy Chile Relleno with Roasted Salsa Recipe is fantastic with simple sides like Mexican rice or refried beans. For a lighter option, a crisp cabbage slaw or a fresh avocado salad pairs beautifully and balances the richness of the fried chilies.

Creative Ways to Present

For special occasions, I’ve tried slicing the chile rellenos into halves or thirds and fanning them out on a platter with salsa drizzled artistically across. A scattering of pomegranate seeds or toasted pepitas adds festive color and crunch that guests always love.

Make Ahead and Storage

Storing Leftovers

I store leftover chile rellenos and salsa separately in airtight containers in the fridge. The poblanos keep their shape well if roasted and stuffed freshly, though the batter gets softer overnight, so it’s best enjoyed the day you fry them.

Freezing

I’ve frozen roasted peppers without the batter and filling before, but assembled chile rellenos freeze best before frying. When ready, thaw them completely and fry fresh to keep that irresistible crispness—freezing fried rellenos can lead to soggy textures.

Reheating

To reheat, I gently warm chile rellenos in a hot skillet with a light drizzle of oil to revive the crisp exterior. Microwaving softens the batter too much, so avoid that method if you want to keep the crunch intact.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend in the coating. The texture will still be light and crispy, just as delicious.

How spicy are the chile rellenos?

Poblano peppers generally have mild heat, so this recipe isn’t very spicy unless you add jalapeño seeds or extra hot peppers. You can control spiciness by removing seeds or omitting the jalapeño in the salsa.

Can I use a different cheese for the filling?

Definitely! While Monterey Jack is creamy and melts well, cheeses like Oaxaca, mozzarella, or even a mild cheddar blend work great. Just choose a cheese that melts smoothly.

How do I avoid the peppers tearing while stuffing?

Roasting makes the skins delicate, so be gentle when peeling and stuffing. Using toothpicks to secure the filling helps hold everything together during frying, and don’t overstuff the peppers to prevent tearing.

Final Thoughts

This Crispy Chile Relleno with Roasted Salsa Recipe holds a special place in my kitchen. It’s the kind of food that feels like a warm hug on a plate—comforting, full of bold flavors, and satisfying in every bite. Give it a go for your next dinner; I’m confident you’ll find yourself making it again and again, just like I do.