Name: Crispy Chile Relleno with Roja 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

You’re in for a treat with this Crispy Chile Relleno with Roja Salsa Recipe—it’s all about that perfect balance of smoky roasted poblanos, gooey melted cheese, and that tangy, vibrant roja salsa that just makes every bite pop. I can’t wait to share all my tips so you nail it with ease!

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

Why You'll Love This Recipe

This Crispy Chile Relleno with Roja Salsa Recipe is a true celebration of flavor and texture. Each bite offers that crispy outside giving way to a creamy cheese center wrapped in tender poblano peppers, and the homemade salsa roja ties it all together with a fresh, zesty kick. Honestly, there's nothing quite like it, and once you try it, you'll be hooked!

Perfect Contrast: The crispy batter contrasts beautifully with the soft, cheesy interior and smoky pepper.
Fresh Homemade Salsa: The roja salsa is simple, bright, and made from scratch, elevating the whole dish.
Impressively Simple: It looks fancy but is really straightforward once you follow the steps carefully.
Customizable: Switch up the cheese or add fillings to make it your own signature dish.

Ingredients & Why They Work

Every ingredient here plays a pivotal role. The poblano peppers bring smoky warmth without overpowering heat, cheese delivers that melty goodness, and the salsa roja brightens everything up. Let’s break down the kitchen stars you’ll need.

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 are ideal for rellenos – mild heat with thick enough walls to hold fillings well.
Monterey Jack Cheese: Melts smoothly and provides a creamy texture without being too overpowering.
Eggs: Separated and beaten to fluffy perfection for the perfect batter coating.
All-Purpose Flour: Helps the batter stick and fry up nice and crispy.
Oil for Frying: Neutral and with a high smoke point, perfect for frying without burning.
Roma Tomatoes: Juicy and meaty, ideal for making rich, flavorful salsa roja.
Onion & Garlic: Classic flavor builders that add depth to the salsa.
Jalapeño Pepper: Optional, but adds a subtle heat for salsa fans who like a little extra kick.
Cilantro: Adds fresh brightness that's signature in Mexican salsa.
Kosher Salt & Olive Oil: Essential finishing touches that balance and elevate 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

What I love most about this Crispy Chile Relleno with Roja Salsa Recipe is how you can tweak it based on what you have or your heat tolerance. I often swap in different cheeses or sneak in some shredded chicken for a heartier meal—and you should feel free to play around, too!

Variation: One time, I added a bit of spicy chorizo inside the peppers with the cheese, and it completely transformed the flavor profile—deliciously indulgent.
Dairy-Free Option: Use a plant-based cheese and egg substitute to keep the crispy texture without dairy.
Milder Salsa: Skip the jalapeño or reduce it for a more kid-friendly version.
Extra Veggie Filling: Mixing sautéed mushrooms or cooked zucchini with the cheese makes it even more filling and nutritious.

Step-by-Step: How I Make Crispy Chile Relleno with Roja 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 Prep the Poblanos

First off, roasting the poblano peppers under the broiler until their skins blister and blacken is crucial—this gives that beautiful smoky flavor and makes peeling easier. Don’t rush this step; give both sides about 5 minutes each under a hot broiler. After roasting, cover them loosely to steam for about 5 minutes. This steam loosens that skin, so when you peel it off, it's much easier—and don't worry if some skin remains, a rustic peel works just fine.

Step 2: Stuff With Cheese and Secure

Once the poblanos are peeled, slit them carefully down the middle and gently stuff each with Monterey Jack cheese. Use toothpicks to close and hold them shut—try not to overstuff to avoid tearing fragile skins. If you spot any tears, just patch gently with extra batter later. It’s not about perfection, but the cheesy goodness inside.

Step 3: Prepare the Fluffy Egg Batter

Separate your eggs and beat the whites to stiff peaks—that’s the secret to getting that light, airy coating that crisps beautifully. Slowly beat in the yolks on low speed so the batter stays fluffy and smooth. This step might seem a bit fussy, but trust me—it's worth the effort for the texture.

Step 4: Flour, Dip, and Fry with Care

Dust your stuffed peppers lightly in seasoned flour, tap off excess, then dip them gently in the egg batter before frying. Heat your oil carefully—medium-high is perfect—to get a crispy, golden shell without burning. Don’t overcrowd the pan; I usually fry two at a time for even cooking. Fry each side for about 3–5 minutes until gorgeous and crispy, then transfer to paper towels to drain.

Step 5: Whip Up the Roasted Salsa Roja

While the peppers fry, blend the tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth. Then, sauté this salsa in a splash of olive oil on medium heat, letting it bubble and reduce slightly for about 8 minutes. This cooking step deepens the flavor and mellows the raw edge. Taste and adjust salt before serving.

Step 6: Plate and Enjoy

Serve your crispy chile rellenos hot with a generous scoop of the roja salsa over the top or on the side. Garnish with fresh cilantro and crumbled cotija cheese for that authentic Mexican touch. Don’t forget to remove the toothpicks before digging in—cut carefully to catch them!

Top Tip

I’ve made this Crispy Chile Relleno with Roja Salsa Recipe more times than I can count, and here are a few things that consistently make the result outstanding—these tips saved me a lot of wasted attempts and frustration!

Careful Roasting: Don’t rush the broiling, or the pods won’t blister enough and peeling becomes a pain.
Egg White Peaks Matter: Make sure you're beating egg whites until stiff to get that airy, puffy batter that crisps up best.
Oil Temperature: Use a thermometer if you can—the sweet spot is around 350°F. Too hot and it burns; too cool and it’s greasy.
Don’t Overcrowd: Fry just 2 peppers at a time so the oil temperature doesn’t drop and you get that perfect golden crust.

How to Serve Crispy Chile Relleno with Roja Salsa Recipe

Garnishes

I love topping these with fresh chopped cilantro and a sprinkle of crumbly cotija cheese—it adds a salty tang and a pop of green that makes the dish look as good as it tastes. Sometimes, I add a wedge of lime on the side to brighten everything up just before eating.

Side Dishes

This recipe pairs beautifully with simple Mexican rice or refried beans. For a lighter touch, try a crisp green salad with avocado and a light vinaigrette. On cozy nights, I’ll serve it with warm corn tortillas to scoop up the salsa and melty cheese leftovers.

Creative Ways to Present

For a festive table, arrange multiple rellenos on a big platter, drizzle the salsa roja generously, and sprinkle with garnishes. You can also serve them open-faced and topped with fresh pico de gallo or sliced radishes for crunch. I once layered sliced chili rellenos in a casserole dish with extra cheese and baked it for a fun twist.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover chile rellenos covered tightly in the fridge for up to two days. They’re best the next day after I crisp them back up in a hot skillet or oven, which revives that signature crunch while warming the filling nicely.

Freezing

Freezing is a bit tricky because of the batter, but if you want to prep poblanos ahead, just roast and peel them, then freeze unfilled. When you’re ready, thaw and stuff fresh. You can also freeze salsa roja separately, which keeps well for up to three months.

Reheating

To reheat, a quick pan-fry in a little oil or a run under the broiler brings back the crisp crust best. Microwaving tends to make them soggy, so it’s best reserved for emergencies or if you plan to eat them right away with plenty of salsa to mask texture changes.

Frequently Asked Questions:

How do I know when the poblano peppers are roasted enough?

You want the skins to be very blistered and blackened in spots, which usually takes about 5 minutes per side under a high broiler. This ensures the skin loosens up so it’s easy to peel off and adds that classic smoky flavor.

Can I prepare the salsa roja in advance?

Absolutely! The salsa roja actually tastes better when made ahead, allowing the flavors to meld in the fridge for a day or two. Just reheat gently before serving.

What other fillings work well besides cheese?

While cheese is traditional, you can mix in cooked shredded chicken, carnitas, or even sautéed vegetables like mushrooms or zucchini for variety. Just make sure fillings aren’t too wet to avoid soggy batter.

How do I keep the chile rellenos crispy after frying?

Drain them on paper towels immediately after frying to remove excess oil, and serve right away. If you need to hold them, keep them warm in a low oven on a baking sheet and avoid covering tightly as that traps steam and sogginess.

Final Thoughts

This Crispy Chile Relleno with Roja Salsa Recipe is one of those dishes that feels like a warm hug—comforting, flavorful, and just a little bit special. I hope you dive in, enjoy the process, and impress anyone lucky enough to share this with you. It’s worth every step, and before long, it’ll become one of your favorite homemade classics, too.