Description

This Crispy Chile Relleno recipe features roasted poblano peppers stuffed with creamy Monterey Jack cheese, dipped in a light egg batter, and fried to golden perfection. Paired with a fresh and spicy salsa roja made from fresh tomatoes, garlic, jalapeño, and cilantro, this dish offers a delightful combination of smoky, creamy, and spicy flavors perfect for a festive meal or satisfying appetizer.

Ingredients

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For the Chile Rellenos:

6 large poblano peppers
8 ounces Monterey Jack cheese, cut into long strips or shredded
4 cups oil, for frying (vegetable or canola oil recommended)
3 large eggs
½ cup all-purpose flour
½ teaspoon fine salt

For the 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

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Instructions

Roast the Poblanos: Place the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are evenly charred and blistered on all sides. Transfer the peppers to a bowl and cover with plastic wrap or a clean kitchen towel to steam for about 10 minutes. This makes peeling easier.
Peel and Prepare Peppers: Once cool enough to handle, peel off the charred skin, being careful not to tear the peppers. Make a small slit down one side of each pepper and gently remove the seeds and membranes without breaking the pepper apart.
Stuff the Peppers: Insert strips or shreds of Monterey Jack cheese into each pepper cavity, filling them generously but carefully so they maintain their shape.
Prepare Batter: Separate the egg whites from yolks. In a clean, dry bowl, beat the egg whites with ½ teaspoon of fine salt until stiff peaks form. In another bowl, lightly beat the yolks. Gently fold the yolks into the whites, careful not to deflate the mixture. Place the flour in a shallow dish.
Coat the Peppers: Lightly dust each stuffed pepper with flour, shaking off excess. Then dip each pepper into the egg batter, making sure they are fully coated with the fluffy egg mixture.
Heat the Oil: Pour the vegetable or canola oil into a deep skillet or frying pan to a depth of about 1-2 inches. Heat over medium-high until it reaches approximately 350°F (175°C), or when a small drop of batter sizzles immediately.
Fry the Peppers: Carefully place the battered peppers into the hot oil. Fry until the batter is crispy and golden on all sides, turning gently to cook evenly, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.
Make the Salsa Roja: While the peppers fry, place the roma tomatoes, onion halves, garlic cloves, and jalapeño (if using) on a hot skillet or griddle. Roast and char them, turning occasionally until softened and lightly blackened, about 8-10 minutes.
Blend the Salsa: Transfer the roasted vegetables to a blender or food processor. Add the cilantro sprigs, kosher salt, and olive oil. Blend until smooth but slightly textured. Taste and adjust salt as needed.
Serve: Arrange the crispy chile rellenos on a serving platter and accompany with the freshly made salsa roja. Enjoy the dish warm for the best flavor and texture.

Notes

Removing the skins from roasted poblanos can be made easier by steaming them right after roasting.
If jalapeño heat is not desired, omit seeds or skip the pepper altogether in the salsa.
For a lighter version, consider baking the battered peppers instead of frying, though the traditional crispiness comes from frying.
Monterey Jack cheese melts well but you can substitute with queso Oaxaca or mozzarella for variation.
Use fresh ingredients for the salsa roja to maximize flavor and balance the richness of the fried peppers.