Name: Crispy Chile Relleno with Melty Cheese Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 8 ounces Monterey Jack cheese, cut into long strips or shredded; 4 cups oil, for frying; 3 large eggs; ½ cup all-purpose flour; ½ teaspoon fine salt; 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

There's something irresistibly satisfying about biting into a perfectly golden shell that gives way to a warm, gooey center. This Crispy Chile Relleno with Melty Cheese Recipe captures that magic beautifully — it's crispy on the outside, creamy and cheesy on the inside, and paired with a vibrant salsa roja that simply wakes up your taste buds.

A single large deep-fried pepper with a golden brown crispy skin is placed on top of a bright red tomato sauce spread like a thick layer on a white plate. The pepper shows a slightly wrinkled texture and a blackened stem pointing upward. Crumbled white cheese and small chopped green herbs are sprinkled on top of the pepper and scattered lightly around the sauce on the plate. The plate rests on a white marbled surface with a blurred bowl of more green herbs and a glass in the background. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chile Relleno with Melty Cheese Recipe
Top Tip
How to Serve Crispy Chile Relleno with Melty Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chile Relleno with Melty Cheese Recipe

Why You'll Love This Recipe

This Crispy Chile Relleno with Melty Cheese Recipe has been a favorite in my kitchen for years because it brings together comfort and a little fiesta flair all in one bite. The process is straightforward, and the results are deeply rewarding — like homemade magic.

Perfectly Crispy Exterior: The light and fluffy egg batter crisps up beautifully, giving a wonderful crunch that makes every bite exciting.
Melty Cheese Center: Using Monterey Jack or a similar melting cheese ensures a luscious, gooey filling that pairs perfectly with the mild poblano peppers.
Fresh Roasted Poblanos: Roasting the peppers over high heat adds smoky depth and tenderness, making them easy to peel and deliciously soft.
Vibrant Homemade Salsa Roja: The bright, slightly spicy sauce adds freshness and just the right kick to balance the richness.

Ingredients & Why They Work

The ingredients here are simple but thoughtfully chosen for their complementary flavors and textures. The key is quality poblanos and a cheese that melts well without becoming too runny.

Flat lay of six large fresh poblano peppers, a small pile of long strips of Monterey Jack cheese, three whole brown eggs with clean shells, a small white ceramic bowl filled with a fine white all-purpose flour, a small white ceramic bowl containing fine salt, six quartered ripe red roma tomatoes, half a small fresh yellow onion cut in half, three whole garlic cloves, one fresh green jalapeño pepper without stem and seeds, five sprigs of vibrant green cilantro, a small white ceramic bowl with coarse kosher salt, and a small white ceramic bowl with golden olive oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Poblano peppers: Look for large, firm peppers with thick walls—they hold up well when stuffed and have mild heat that's ideal for this dish.
Monterey Jack cheese: This cheese melts beautifully without overwhelming the flavor of the pepper, but feel free to experiment with Oaxaca or mozzarella.
Eggs: Separating and whipping the egg whites gives the batter a light, airy crunch that’s essential for that signature Crispy Chile Relleno texture.
All-purpose flour: This helps the batter stick to the peppers and crisp nicely during frying.
Oil (for frying): A neutral oil like vegetable or canola ensures even frying without affecting the flavor.
Tomatoes, onion, garlic, cilantro, jalapeño (optional): These ingredients make the salsa roja bright, zesty, and just spicy enough if you like a little heat.
Salt and olive oil: Seasoning and sautéing the salsa awakens flavors and ties everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love putting my own spin on this Crispy Chile Relleno with Melty Cheese Recipe—it’s so versatile! You can easily swap out the cheese or toss in some seasoned shredded chicken to amp up the filling. Don’t be shy about adapting it to your taste buds.

Cheese Swap: I once used mozzarella when I was out of Monterey Jack, and it was just as gooey and satisfying—try whatever good melting cheese you have on hand.
Extra Filling: For a heartier meal, adding cooked shredded carnitas or picadillo into the cheese along with spices makes it a full-flavored delight.
Heat Level: Leaving seeds in the poblanos adds a subtle heat, but if you want a milder version, easily remove them before stuffing.
Baking Instead of Frying: If you want to skip deep frying, you can bake the stuffed peppers after battering; just brush them lightly with oil and bake at 425°F until golden, though the batter might be less crispy.

Step-by-Step: How I Make Crispy Chile Relleno with Melty Cheese Recipe

The image shows a close-up of a fried, golden brown rolled item sliced in half, revealing layers inside: a green pepper layer wrapped around melted white cheese. It sits on a pool of bright red tomato sauce on a white plate. The tomato sauce has a slightly textured surface with small white cheese crumbs sprinkled over it. The rolled item is garnished with chopped green herbs on top. A silver fork holds one half of the rolled item above the sauce. The surface under the plate is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Your Poblanos to Perfection

Start by placing your poblano peppers under the broiler, turning them every five minutes until their skins are charred and blistered all over. The smell is unreal—kind of smoky and earthy—and it starts building anticipation. After roasting, cover them loosely to steam; this softens the skin, making it easier to peel without tearing the peppers apart.

Step 2: Peel, Seed, and Stuff with Cheese

Once the peppers have cooled enough to handle, peel off the charred skin—the goal here isn’t perfection, just enough so the peppers are tender and pleasant to eat. Slice down the side to create a pocket and remove seeds if you prefer milder heat. Stuff each pepper carefully with those long Monterey Jack sticks, using toothpicks to secure them well. Patience helps here—some peppers can tear, but don’t stress; they still fry up beautifully.

Step 3: Whip Up That Fluffy Egg Batter

Separate your eggs and whip the whites into stiff peaks with a hand mixer — this creates that signature lightness in the batter. Then gently fold in the yolks without deflating the mixture. This batter is your golden ticket to crispy, puffed coats surrounding each chile.

Step 4: Flour, Dip, and Fry

Coat the stuffed peppers lightly with a mix of flour and salt to help the batter cling. Shake off the excess, dip each pepper into the egg batter, and fry in hot oil. Keep the pan temperature steady to avoid greasy or undercooked batter. I usually fry two at a time, turning after 3-5 minutes until each side is beautifully golden and crispy. Drain on paper towels to keep the crunch.

Step 5: Make Your Salsa Roja

Blend roma tomatoes with onion, garlic, jalapeño, cilantro, and salt for a fresh and vibrant salsa. Heating it briefly with olive oil deepens the flavors and gives it a lovely finish. Taste and tweak the salt to your liking—it’s a small step that really makes a difference.

Top Tip

After making Crispy Chile Relleno with Melty Cheese Recipe a handful of times, I can confidently say these little tweaks will save you headaches and boost your success. Deep frying can feel intimidating, but with some attention to detail, you’ll get restaurant-quality results at home every time.

Egg Whites to Stiff Peaks: Don’t rush this part—whipping the whites properly is key to that airy batter that crisps perfectly without being dense.
Oil Temperature: Use a thermometer if you have one and keep your oil around 350-375°F to avoid soggy or burnt batter.
Don’t Overcrowd the Pan: Frying in small batches lets you flip peppers easily and keeps oil temperature consistent—two essentials for crispiness.
Toothpick Trick: Secure the peppers well; it might feel tedious but it prevents your cheesy filling from escaping mid-fry.

How to Serve Crispy Chile Relleno with Melty Cheese Recipe

Garnishes

I usually finish mine with some fresh chopped cilantro, a sprinkle of crumbled cotija cheese, and a wedge of lime on the side. The brightness of cilantro and the salty cotija cut through the richness perfectly and add layers of flavor and texture.

Side Dishes

Chile rellenos pair beautifully with a simple side of Mexican rice or refried beans for a full meal. For something fresher, lightly dressed green salad or pickled red onions add a lovely contrast. On cozy nights, I like grabbing a warm tortilla to scoop up every last bit.

Creative Ways to Present

For a special dinner, I’ve tried plating chile rellenos over a smear of roasted tomato salsa and garnishing with microgreens and edible flowers—it really elevates the rustic dish for guests. Miniature versions also make adorable appetizers if you use smaller peppers and cut the cheese accordingly.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually store leftover chile rellenos wrapped in foil or in an airtight container in the fridge. They keep well for up to 2 days. The crispiness softens a bit, but reheating the right way brings back plenty of that delightful texture.

Freezing

I’ve frozen chile rellenos before by wrapping each individually in plastic wrap and then foil, but I recommend enjoying them fresh for best texture. If you freeze, thaw completely in the fridge before reheating to help preserve the cheese melty goodness without overcooking the batter.

Reheating

The best method I’ve found for reheating is in a hot oven at 375°F for about 10 minutes on a wire rack over a baking sheet, which lets the fritter crisp up again but keeps the cheese melty inside. Avoid microwaving if you want to keep the texture intact.

Frequently Asked Questions:

Can I make this recipe vegetarian?

Absolutely! The classic chile relleno is already vegetarian if you stick to cheese as your filling. Just skip any meat additions and enjoy the smoky peppers and melty cheese combo as-is.

How do I know when the oil is hot enough for frying?

Heat the oil over medium-high and use a thermometer to check for between 350°F and 375°F. If you don't have one, drop a small bit of batter in — it should sizzle and float to the surface quickly without burning.

Can I prepare the peppers ahead of time?

Yes! You can roast and peel the poblanos up to 2 days before cooking, keeping them covered in the fridge, which helps save time on the day you’re making the recipe.

What’s the best cheese to use for chile rellenos?

Traditionally, Oaxaca cheese is used for chile rellenos because it melts beautifully and has a mild flavor. Monterey Jack or mozzarella work well too and are easier to find in most stores.

Final Thoughts

Making this Crispy Chile Relleno with Melty Cheese Recipe always feels like a little celebration in my kitchen—the textures, the flavors, the warmth—it’s something that just makes you smile when you enjoy it. I hope you find the same joy and success with it as I have. Next time you want an indulgent yet approachable dish, this one’s got your back.