Name: Chile Relleno with Roasted Red Salsa and Melty Cheese Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 10 oz Oaxaca cheese, shredded (or Monterey Jack cheese); Queso fresco, for topping; Cotija cheese, for topping; 3 large eggs, room temperature; 1/4 cup all-purpose flour; 1/2 tsp kosher salt; 1/2 cup all-purpose flour; 3 cups vegetable oil (for frying); 2 tsp vegetable oil; 1 roma (plum) tomato, diced; 1/2 cup white onion, diced; 1/2 tsp Mexican oregano, crushed; 1/2 tsp kosher salt; 2 lbs roma tomatoes (about 8 large); 2 jalapeno peppers, stems removed and halved lengthwise; 1 large white onion, peeled and quartered; 8 cloves garlic; 1 lime (juice only); 1 tsp kosher salt

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Introduction

Chile Relleno is a classic Mexican dish featuring roasted poblano peppers stuffed with melted cheese and fried to golden perfection. Served with a flavorful roasted red salsa, this recipe is both comforting and vibrant, perfect for a special meal or a tasty dinner.

A roasted pepper with a slightly blackened top sits in the center of a pool of rich red tomato sauce on a white plate with decorative green and white dots along the edges. The pepper is sprinkled with white cheese crumbles and fresh green herb leaves. To the left side of the plate rests an old-fashioned silver fork. The plate is placed on a woven beige mat next to a beige cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large poblano peppers
1/2 cup all-purpose flour
3 cups vegetable oil (for frying)
10 oz Oaxaca cheese, shredded (or Monterey Jack cheese)
2 tsp vegetable oil
1 roma (plum) tomato, diced
1/2 cup white onion, diced
1/2 tsp Mexican oregano, crushed
1/2 tsp kosher salt
3 large eggs, room temperature
1/4 cup all-purpose flour
1/2 tsp kosher salt
2 lbs roma tomatoes (about 8 large)
2 jalapeno peppers, stems removed
1 large white onion
8 cloves garlic
1 lime
1 tsp kosher salt
Queso fresco (for garnish)
Cotija cheese (for garnish)

Instructions

Roasted Red Salsa: Slice roma tomatoes and jalapenos lengthwise. Peel the onion and cut into quarters. Place tomatoes, jalapenos (skin side up), onion, and garlic cloves on a baking sheet. Broil for 6-8 minutes until charred, then cool slightly.
Purée the Salsa: Transfer roasted vegetables to a blender or food processor and purée until smooth. Pour into a saucepan, bring to a boil, then simmer for 5 minutes. Season with lime juice and salt to taste. Keep covered and set aside.
Prepare Poblanos: Place poblano peppers on a baking sheet under the broiler. Char the skin by roasting about 5 minutes per side until blistered and blackened.
Peel Poblanos: Remove the pan from the oven and cover with a kitchen towel to steam and loosen the skin. Peel off the charred skin carefully. Make a small slit down one side of each pepper without removing the stem, and remove seeds if desired. Set aside.
Make Filling: Heat 2 tsp vegetable oil in a small sauté pan. Add diced onion, diced tomato, salt, and Mexican oregano. Cook over medium heat until the onion turns translucent. Stir in shredded cheese and cook until melted. Remove from heat and set aside.
Stuff Poblanos: Carefully divide and fill each poblano with the cheese mixture. Gently press the slit edges together to enclose the filling. Do not seal with toothpicks.
Coat with Flour: Spread 1/2 cup flour on a tray. Lightly coat each stuffed pepper on all sides with flour, shaking off excess. Set aside on the tray.
Prepare for Frying: Heat 3 cups vegetable oil in a large saucepan or deep skillet over medium-high heat. Line a baking tray with paper towels for draining.
Make Batter: Separate egg whites into a large bowl and yolks into a small bowl. Beat whites with an electric mixer until stiff peaks form. On low speed, gradually add yolks, mixing until fully combined and fluffy. Sprinkle 1/4 cup flour and 1/2 tsp salt over the batter and gently fold in until smooth.
Fry Chiles: Dip each floured chile into the egg batter, coating thoroughly. Fry carefully in hot oil, two at a time, for 3-5 minutes per side until golden brown and crispy. Transfer to paper towel-lined tray to drain.
Serve: Spoon roasted red salsa onto plates. Place chile rellenos on top, add more salsa, and garnish with crumbled queso fresco, cotija cheese, and freshly chopped cilantro if desired.

Tips & Variations

For a milder dish, remove all seeds and membranes from the poblanos before stuffing.
Try substituting Oaxaca cheese with Monterey Jack for a similar melty texture.
To make peeling easier, steam the roasted poblanos in a sealed plastic bag for 10 minutes instead of using a kitchen towel.
Use a thermometer to keep frying oil between 350-375°F for best results and crispy batter.
Serve with warm tortillas or Mexican rice for a complete meal.

Storage

Chile rellenos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in an oven at 350°F for about 10 minutes to maintain crispness. Avoid microwaving as it can make the batter soggy.

How to Serve

A single fried chili pepper with a golden brown, slightly crispy outer layer lies in the center of a white plate with decorative painted dots along the edge. The chili is partly blackened at the stem end, sitting on a thick, bright red sauce that pools around it. The sauce has a smooth texture with some small chunks. Crumbled white cheese and finely chopped fresh green cilantro are sprinkled generously on top of the chili and sauce, adding a lively contrast to the colors. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chile rellenos without frying?

Yes, you can bake the stuffed poblanos at 400°F for 15-20 minutes until heated through and the cheese melts. The batter will not be crispy, but it’s a lighter alternative.

What can I use if I don’t have Oaxaca cheese?

Monterey Jack cheese is a great substitute due to its mild flavor and good melting properties. Mozzarella can also work but may be less flavorful.