Crispy Chile Relleno with Spicy Salsa Recipe
This Crispy Chile Relleno with Spicy Salsa recipe offers a classic Mexican dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, lightly battered, and fried to a golden crisp. Accompanied by a vibrant, homemade salsa roja made from roasted tomatoes, onion, garlic, jalapeño, and fresh cilantro, this dish balances smoky, cheesy, and spicy flavors for a delicious and satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Chile Rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 4 cups vegetable or canola oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
Salsa Roja
- 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
Instructions
- Prepare the Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered all around. Place them in a bowl and cover with plastic wrap to sweat for about 15 minutes. Once cooled, peel off the skins carefully without tearing the peppers. Make a slit down one side of each pepper and remove the seeds, keeping the peppers intact.
- Stuff the Peppers: Insert strips or shredded Monterey Jack cheese into the cavity of each poblano pepper, filling them generously.
- Make the Batter: Separate the eggs. In a clean bowl, whip the egg whites until stiff peaks form. In a separate bowl, beat the yolks with the fine salt. Gently fold the yolks into the egg whites to make a fluffy batter. Place the flour in another shallow dish for dredging.
- Dredge and Coat: Lightly coat each stuffed pepper in the flour, shaking off excess. Then dip it into the egg batter, ensuring it is fully covered with a thick layer.
- Fry the Chile Rellenos: Heat the oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully place the batter-coated stuffed peppers in the hot oil. Fry them until the batter is golden brown and crispy on all sides, about 3-4 minutes per side. Remove from oil and drain on paper towels.
- Prepare the Salsa Roja: In a dry skillet or on a griddle, roast the roma tomatoes, onion halves, garlic cloves, and jalapeño until charred and softened. Let cool slightly. Transfer the vegetables to a blender or food processor, add cilantro sprigs, kosher salt, and olive oil. Blend until smooth or your desired consistency. Taste and adjust salt if needed.
- Serve: Plate the crispy chile rellenos and spoon the spicy salsa roja over or alongside them. Enjoy while warm for the best experience.
Notes
- Roasting the peppers properly is key to easy skin removal and enhances their smoky flavor.
- Be gentle when peeling peppers to avoid tearing them as they will hold the cheese filling.
- Adjust the jalapeño amount in the salsa to your preferred spice level.
- Use fresh oil or strain the frying oil if frying multiple batches to maintain crispiness.
- Serve with rice or beans for a complete meal.
Keywords: Chile Relleno, Poblano Peppers, Mexican Cheese Stuffed Peppers, Fried Chile Rellenos, Spicy Salsa Roja, Traditional Mexican Recipe