Name: Crispy Chile Relleno with Homemade 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 incredibly satisfying about biting into a perfectly golden, crunchy chile stuffed with melty cheese and paired with a bright, fresh salsa. That’s exactly what you get with this Crispy Chile Relleno with Homemade Salsa Recipe—a deliciously comforting dish that’s both classic and totally doable in your own kitchen.

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 Homemade Salsa Recipe
Top Tip
How to Serve Crispy Chile Relleno with Homemade Salsa Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chile Relleno with Homemade Salsa Recipe

Why You'll Love This Recipe

I’ve always found chile rellenos to be that perfect balance of crispy exterior and gooey interior, and pairing it with homemade salsa just takes it to the next level. This recipe nails that combo every time, and I can’t wait for you to taste it.

Authentic Flavor: Roasting and peeling the poblanos adds a deep smoky note that’s so satisfying.
Perfect Crispiness: The batter is fluffy and light, making the chile relleno beautifully crispy without being heavy.
Fresh Homemade Salsa: The salsa roja uses simple ingredients and cooks just long enough for that bright, tangy flavor to shine.
Easy to Customize: You can easily swap cheeses or add your favorite fillings to make it your own.

Ingredients & Why They Work

Each ingredient plays a special role here, whether it’s the mild heat from the poblanos or the creamy cheese that melts perfectly inside. Choosing fresh ingredients and good-quality cheese really makes a difference.

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: Their thick walls make them sturdy for stuffing, plus they have just the right amount of kick without overwhelming heat.
Monterey Jack Cheese: A great melting cheese that’s mild and creamy, which balances the smoky pepper perfectly.
Eggs: Separated and whipped to create that fluffy batter that crisps up beautifully.
All-Purpose Flour: Helps the batter stick to the peppers and creates a nice crust when fried.
Oil: You'll want enough to fry and give that irresistibly crispy finish.
Roma Tomatoes: Sweet and meaty, making the salsa rich without being watery.
Onion & Garlic: Classic salsa flavors that deepen the taste.
Jalapeño: Optional for some heat, but I love the warmth it adds.
Cilantro: Brightens the salsa with fresh, herbaceous notes.
Kosher Salt & Olive Oil: Essential for seasoning and bringing out all the flavors.

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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 how flexible this Crispy Chile Relleno with Homemade Salsa Recipe is. Sometimes I keep it classic with just cheese, but other times I sneak in some shredded chicken or veggies for a full meal. Feel free to make it yours!

Variation: One time, I added seasoned ground beef inside along with the cheese, which made it extra hearty and a real crowd-pleaser.
For Less Heat: Removing seeds from poblanos makes it milder, perfect if you or your guests are sensitive to spice.
Cheese Swap: Using mozzarella or even a smoky gouda can change the flavor profile in a delightful way.
Vegetarian Option: Just stuffing with cheese and adding extra cilantro in the salsa makes a fresh, meat-free dish that everyone enjoys.

Step-by-Step: How I Make Crispy Chile Relleno with Homemade 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 those Poblanos a Little Smoky

First things first, get your oven’s broiler going and roast the poblanos until their skin blackens and blisters. This step adds a smoky depth and makes the skin super easy to peel off. Don’t rush the blistering—flip them carefully so both sides get that charred look.

Step 2: Peel and Stuff with Cheese

Once the poblanos have steamed under foil and cooled slightly, peel off their skin. It doesn’t have to be perfect—just remove the loose bits. Then, slit them open, optionally remove some seeds (if you prefer less heat), and stuff them generously with cheese. Keep toothpicks handy to secure any openings—you want that cheesy goodness to stay put when frying!

Step 3: Whip up the Fluffy Egg Batter

Separate your eggs and beat the whites until stiff peaks form—this is the secret to a light, crispy crust. Slowly fold in the yolks without deflating the mixture. Then, lightly dredge each stuffed pepper in seasoned flour before dipping in the batter, ensuring a nice even coating.

Step 4: Fry Until Golden and Crispy

Heat your oil to a medium-high temperature—test it with a little batter to make sure it bubbles right away. Fry the peppers gently, turning once, until both sides are a deep golden brown. Don’t overcrowd the pan; I find frying two at a time works best to keep the oil hot and the coating crispy.

Step 5: Make the Salsa Roja

While the chiles fry, blend the tomatoes, onion, garlic, jalapeño (if using), cilantro, and salt until smooth. Heat some olive oil and simmer the salsa briefly to meld the flavors. This fresh salsa is what makes the dish pop with brightness.

Top Tip

After making this Crispy Chile Relleno with Homemade Salsa Recipe several times, I’ve learned a few tricks that keep everything crispy and delicious instead of soggy or broken:

Roast Evenly: Make sure your poblanos are evenly charred to help with easy peeling and that smoky flavor.
Don’t Overbeat Egg Whites: Beat until stiff but not dry so your batter stays light and coats the chiles just right.
Oil Temperature Matters: If the oil’s too cool, the batter absorbs it and gets greasy; too hot and the outside burns before the cheese melts.
Manage Frying Space: Fry just a couple of chiles at once to keep oil temperature steady and crispy coating perfect.

How to Serve Crispy Chile Relleno with Homemade Salsa Recipe

Garnishes

I like topping mine with a sprinkle of fresh cilantro and crumbled cotija cheese for that salty kick. A squeeze of lime brightens things up right before digging in, too.

Side Dishes

This pairs wonderfully with simple Mexican rice or a scoop of refried beans. Sometimes I throw together a quick avocado salad or slice ripe tomatoes to serve alongside—it balances the richness nicely.

Creative Ways to Present

For a special occasion, I sometimes plate the chile rellenos on a wooden board, drizzle with salsa, and scatter some toasted pumpkin seeds and fresh radishes for crunch. It’s a feast for the eyes and the palate!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the chile rellenos in an airtight container in the fridge—though I recommend reheating soon, as the crispy coating softens over time.

Freezing

Freezing works better with just the roasted poblanos and salsa separately, since the batter doesn’t hold up as well once frozen and fried. I usually prep the peppers ahead and freeze after roasting and peeling.

Reheating

For leftovers, I reheat the chile rellenos in a hot oven or air fryer to regain crispiness. Microwaving tends to make the batter soggy, so avoid if you want that crunch.

Frequently Asked Questions:

Can I use a different type of pepper instead of poblano?

You can try other mild peppers like Anaheim or bell peppers, but keep in mind that poblanos have a unique thick flesh and mild heat that help hold the filling and provide great flavor. Using thinner peppers might result in tearing or less structure.

What cheese works best for chile rellenos?

Monterey Jack is a great melting cheese that’s mild and creamy, but traditional options include Oaxaca or even mozzarella. Avoid cheeses that don’t melt well or have very strong flavors that might overpower the dish.

How do I make sure the batter sticks and crisps perfectly?

Dredging the stuffed peppers first in a light coating of flour with salt helps the egg batter adhere properly. Also, whipping the egg whites until stiff peaks form ensures a light, fluffy batter that crisps well. Frying in hot oil without overcrowding maintains temperature and crispness.

Can I prepare parts of this recipe ahead of time?

Absolutely! You can roast and peel the poblanos up to two days in advance and refrigerate them. The homemade salsa roja can be made up to three days ahead and stored in the fridge. Just assemble and fry the chiles when you’re ready to serve.

Final Thoughts

This Crispy Chile Relleno with Homemade Salsa Recipe is one of those dishes that tastes way fancier than it is to make. Whether you’re feeding family or impressing friends, it’s got that wonderful combo of textures and flavors that keeps everyone coming back for more. Give it a go—I promise it’ll become a new favorite in your recipe rotation.