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Chile Relleno with Roasted Red Salsa and Melty Cheese Recipe

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★★★★★

4.8 from 106 reviews

This classic Chile Relleno recipe features roasted poblano peppers stuffed with a savory cheese filling, coated in a fluffy egg batter, and fried to golden perfection. Served with a smoky homemade roasted red salsa and topped with queso fresco or cotija cheese, this dish is a vibrant and satisfying Mexican favorite perfect for a hearty meal or festive occasion.

Ingredients

Scale

Peppers and Cheese

  • 6 large poblano peppers
  • 10 oz Oaxaca cheese, shredded (or Monterey Jack cheese)
  • Queso fresco, for topping
  • Cotija cheese, for topping

Batter

  • 3 large eggs, room temperature
  • 1/4 cup all-purpose flour
  • 1/2 tsp kosher salt

Flour Coating

  • 1/2 cup all-purpose flour

Frying

  • 3 cups vegetable oil (for frying)

Cheese Filling Vegetables and Seasoning

  • 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

Roasted Red Salsa

  • 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

Instructions

  1. Make Roasted Red Salsa: Slice the roma tomatoes and jalapeno peppers lengthwise and place them skin side up on a baking sheet with the peeled and quartered white onion and garlic cloves. Broil under the oven for 6-8 minutes until the skins are charred. Remove from oven and let cool slightly.
  2. Puree and Simmer Salsa: Transfer the charred vegetables to a blender or food processor and puree until smooth. Pour the puree into a saucepan, bring to a boil, then reduce to a simmer for 5 minutes. Season with lime juice and salt to taste, then cover and set aside.
  3. Roast Poblanos: Place the poblano peppers on a baking sheet under the oven broiler and roast for about 5 minutes per side until skins are blackened and blistered.
  4. Steam and Peel Poblanos: Remove the peppers and cover them with a kitchen towel to steam for easier peeling. Once cooled, peel off the charred skins carefully to keep the peppers intact.
  5. Prepare Poblanos for Stuffing: Cut a small slit along one side of each pepper without removing the stem. Optionally remove some seeds for less heat, then set aside.
  6. Make Cheese Filling: Heat 2 teaspoons vegetable oil in a small sauté pan over medium heat. Add diced onion and tomato, season with salt and Mexican oregano, and cook until the onion becomes translucent. Stir in shredded cheese until melted, then remove from heat and set aside.
  7. Stuff Poblanos: Carefully fill each roasted poblano with the warm cheese mixture, pressing the cut edges gently to close. Do not use toothpicks.
  8. Flour Coating: Pour 1/2 cup flour onto a shallow dish. Lightly coat each stuffed pepper with flour on all sides, then shake off excess and set aside.
  9. Prepare Frying Oil: Heat vegetable oil in a large saucepan or deep skillet over medium-high heat. Line a baking tray with paper towels for draining fried chiles.
  10. Prepare Batter: Separate egg whites into a large bowl and egg yolks into a small bowl. Using an electric mixer, beat egg whites until stiff peaks form. Gradually add the yolks on low speed until fully combined. Sprinkle 1/4 cup flour and 1/2 teaspoon salt over the batter, folding gently with a spatula until smooth.
  11. Fry Chiles: Dip each floured chile into the egg batter, coating completely. Carefully place two chilies at a time into the hot oil. Fry for 3-5 minutes per side until the batter turns golden brown and crispy.
  12. Drain and Serve: Transfer fried chiles to the paper towel-lined tray to drain excess oil. Serve each chile topped with roasted red salsa, more sauce spooned over, crumbled queso fresco or cotija cheese, and freshly chopped cilantro if desired.

Notes

  • Ensure eggs are at room temperature before beating for maximum volume in the batter.
  • Roasting and steaming the poblanos removes skin easily and adds smoky flavor.
  • Use a deep skillet or saucepan for frying to avoid oil splatter and maintain even cooking.
  • Use fresh cheese like Oaxaca or Monterey Jack for authentic melty filling.
  • Adjust jalapeno quantity in salsa depending on preferred heat level.
  • Serve immediately for best texture and flavor.

Keywords: Chile Relleno, Mexican stuffed peppers, fried poblano recipe, roasted poblano peppers, cheese stuffed peppers, homemade roasted red salsa

Find it online: https://tastewithamy.com/chile-relleno-with-roasted-red-salsa-and-melty-cheese-recipe/