If you’re looking to impress your friends or just treat yourself to something irresistibly flavorful, the Crispy Chile Relleno with Spicy Salsa Recipe is exactly what you need. This dish bursts with a perfect balance of smoky poblano peppers, melty Monterey Jack cheese, and a crispy, golden exterior that’s simply addictive. Paired with a vibrant, homemade spicy salsa that brings a fresh kick, you’ll find it hard to stop at just one bite. It’s comfort food elevated, with textures and flavors that sing together in every mouthful.
Ingredients You’ll Need
The magic of this Crispy Chile Relleno with Spicy Salsa Recipe starts with straightforward ingredients that you probably already have in your kitchen. Each component plays a crucial role — from the poblano peppers contributing smoky depth, to the cheese adding creamy richness, to the spices and fresh salsa that brighten the whole dish.
- 6 large poblano peppers: These mild chiles provide a smoky base and are perfect for stuffing without overwhelming heat.
- 8 ounces Monterey Jack cheese: Choose long strips or shred it for that ooey-gooey melted center that makes chile rellenos so comforting.
- 4 cups oil (vegetable or canola): Essential for frying to get that perfect crispy coat without overpowering flavors.
- 3 large eggs: Separated and whipped for a light batter that crisps beautifully around the peppers.
- ½ cup all-purpose flour: Helps the batter stick and creates that irresistible crunch.
- ½ teaspoon fine salt: Enhances all the flavors with a subtle seasoning touch.
- 6 roma tomatoes: The base of the fresh, tangy salsa that balances the richness.
- ½ small onion (yellow or white): Adds a sweet and savory layer to the salsa.
- 3 cloves garlic: Gives the salsa a punch of aromatic depth.
- 1 jalapeño pepper: Optional, for a spicy kick in the salsa without overwhelming heat.
- 5 sprigs cilantro: Brightens the salsa with its fresh herbal notes.
- 1 teaspoon kosher salt: Used in the salsa to season perfectly.
- 1 teaspoon olive oil: For sautéing the salsa into a rich, glossy finish.
How to Make Crispy Chile Relleno with Spicy Salsa Recipe
Step 1: Char and Steam the Poblanos
Place your poblano peppers under the broiler to blister and blacken their skins. This charring step is critical since it not only deepens their smoky flavor but also makes peeling easier. Once blistered, steaming them in their own heat helps loosen the skin perfectly for peeling, giving you tender peppers that hold up well through frying.
Step 2: Peel and Prepare the Peppers
Don’t worry about perfection when peeling off the skins—removing most of the blackened bits is enough to prevent bitterness. Cut a small slit down the middle to create a pocket, then gently remove the seeds if you prefer a milder bite. This prepping step sets the stage for that wonderful cheese filling.
Step 3: Stuff with Monterey Jack Cheese
Fill each pepper carefully with those luscious strips or shreds of Monterey Jack cheese. This cheese melts beautifully inside, offering a creamy surprise amid the smoky pepper. Secure the opening with toothpicks to keep all that cheesy goodness inside once it hits the hot oil.
Step 4: Whip the Egg Batter
Separate the eggs and beat the whites until stiff peaks form—this creates a light, airy batter. Then, mix in the yolks gently for a fluffy, smooth coating. This batter is what gives the chillies their signature crispy exterior without being heavy or greasy.
Step 5: Flour and Dip the Peppers
Coating the peppers lightly with seasoned flour ensures the batter clings just right. After dusting off excess flour, dip each pepper into the egg batter, covering every nook and cranny to get that amazing crispy finish once fried.
Step 6: Fry Until Golden and Crispy
Frying the peppers two at a time in hot oil guarantees an even cook and beautiful golden brown color. The contrast between the crunchy exterior and melty, soft pepper-cheese inside is utterly delightful. Drain on paper towels to keep them crisp.
Step 7: Make the Spicy Salsa Roja
While your rellenos fry, blend roma tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth for a fresh salsa base. Then, simmer it gently in olive oil until thickened, bringing out vibrant, balanced flavors that perfectly complement the richness of the chile rellenos.
How to Serve Crispy Chile Relleno with Spicy Salsa Recipe
Garnishes
Top each crispy chile relleno with a sprinkle of chopped fresh cilantro and crumbled cotija cheese for a burst of freshness and a salty touch. Don’t forget to remove the toothpicks before serving — presentation is key, and you want to highlight that gorgeous golden crust and melty center!
Side Dishes
This dish pairs wonderfully with simple Mexican staples like warm tortillas, refried beans, or a zesty Mexican rice. The sides help create a balanced meal that’s hearty yet fresh, allowing the chile rellenos to shine front and center.
Creative Ways to Present
For a fun twist, slice the chile rellenos into medallions and arrange them over a bed of fresh greens with a drizzle of the spicy salsa. Or serve them family-style with bowls of toppings like avocado slices, fresh lime wedges, and sour cream, so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that may be wishful thinking), store them in an airtight container in the refrigerator for up to 2 days. Keep the salsa separate to avoid sogginess, and reheat gently to preserve that crispiness.
Freezing
Freezing the chile rellenos isn’t ideal because the texture of the peppers and crispy batter can suffer. It’s best to enjoy them fresh, but if needed, flash freeze before frying and then fry straight from frozen for better results.
Reheating
To bring back the crisp exterior when reheating, warm them in an oven at 350°F for about 10 minutes until heated through instead of microwaving. This keeps the batter crunchy and the cheese melty without turning soggy.
FAQs
Can I use a different cheese instead of Monterey Jack?
Absolutely! While Monterey Jack melts wonderfully and has a mild flavor, you can try mozzarella for a similar texture or even a sharp cheddar for a bolder taste, depending on your preference.
How spicy is this recipe if I leave the seeds in the peppers?
Poblanos are generally mild, but leaving seeds can add a bit more heat. If you prefer mild flavors, remove the seeds carefully; for a little kick, keep some or all of them.
Is it possible to bake instead of fry the chile rellenos?
You can bake them for a lighter version, but frying creates the classic crispy texture that defines this recipe. Baking may result in a softer, less crispy coat, which is still tasty but a bit different.
Can I make the salsa ahead of time?
The spicy salsa can be made a day in advance and refrigerated. The flavors actually deepen overnight, making it an easy and flavorful prep step before frying your rellenos.
What’s the best oil for frying the chile rellenos?
Vegetable or canola oil works best due to their high smoke points and neutral flavors. Avoid olive oil for frying as its smoke point is lower and flavor too strong for this dish.
Final Thoughts
There’s something truly special about sinking your teeth into a Crispy Chile Relleno with Spicy Salsa Recipe that’s homemade and bursting with fresh, vibrant flavors. It’s a celebration of textures and tastes that’s sure to become a favorite in your kitchen. Give this classic a try—you’ll discover a new comfort food that’s as fun to make as it is to eat!
Print
Crispy Chile Relleno with Spicy Salsa Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Description
Crispy Chile Rellenos with Spicy Salsa is a classic Mexican dish featuring roasted poblano peppers stuffed with creamy Monterey Jack cheese, battered in a light egg coating, and fried to golden perfection. Served with a vibrant homemade spicy salsa roja, this recipe offers a delightful balance of smoky, cheesy, and spicy flavors wrapped in a crunchy exterior.
Ingredients
Chiles and Cheese
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
Batter and Frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
- 4 cups oil, for frying (vegetable or canola oil recommended)
Spicy 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
- Broil the peppers: Preheat your oven broiler and line a large baking sheet with aluminum foil. Place the poblano peppers on the sheet and position it directly under the broiler. Broil for about 5 minutes or until the skin is blackened and blistered, then carefully flip each pepper and broil the other side for another 5 minutes until equally charred.
- Steam the peppers: Remove the peppers from the oven and loosely cover the baking sheet with foil or plastic wrap. Let them steam for 5 minutes to loosen the skins, which will make peeling easier.
- Peel and prepare peppers: Peel off as much of the blackened skin as possible. It doesn’t have to be perfect. Make a small slit down the middle of each pepper and, if desired, remove seeds to reduce heat.
- Stuff the peppers: Fill each pepper gently with the Monterey Jack cheese strips. Some peppers may tear, just fill them as best as you can.
- Secure the peppers: Close the opening of each pepper carefully and secure it with 1 to 3 toothpicks to keep the cheese from oozing out during frying. Set aside.
- Prepare for frying: Heat 4 cups of vegetable or canola oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels to drain the fried peppers.
- Make the batter: Separate egg whites and yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form, then reduce speed and add yolks one at a time. Beat until the batter is light, fluffy, and smooth.
- Flour the peppers: Mix the flour and ½ teaspoon fine salt in a shallow dish. Roll each stuffed pepper gently in the flour mixture and tap off excess.
- Batter the peppers: Dip the floured peppers into the egg batter, coating them evenly on all sides.
- Fry the chile rellenos: Carefully place the battered peppers into the hot oil and fry 3 to 5 minutes per side until golden brown and crispy. Fry only 2 at a time to avoid overcrowding the pan.
- Drain excess oil: Transfer the fried peppers to the paper towel-lined baking sheet and let the oil drain.
- Prepare salsa roja: In a blender, combine the roma tomatoes, onion, garlic, jalapeño, cilantro, and kosher salt. Puree until smooth.
- Cook the salsa: Heat olive oil in a small saucepan over medium-high heat. Add the blended salsa and bring to a boil, then reduce heat to low and simmer for 8 minutes, stirring occasionally. Adjust salt to taste and remove from heat.
- Serve: Remove toothpicks from chile rellenos, serve immediately with the warm spicy salsa roja, garnish with chopped cilantro and crumbled cotija cheese if desired.
Notes
- To reduce spiciness, remove seeds from the poblano and jalapeño peppers.
- Ensure the oil is hot enough before frying to get a crispy coating, but not so hot that it burns quickly.
- Work carefully when stuffing peppers as they can be fragile and tear easily.
- Use fresh, ripe roma tomatoes for the best flavor in the salsa.
- Serve immediately to enjoy the chile rellenos crispiness before the batter softens.
