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 just something magical about biting into a perfectly fried pepper with cheese melting out in glorious strings — that’s exactly what makes this Crispy Chile Relleno with Melty Cheese Recipe so unforgettable. It’s a crunchy, savory celebration of flavors and textures that’s worth every step in the kitchen.

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 hits all the right notes: crispy on the outside, gooey cheesy center, and that complex flavor from roasting the poblanos just right. I still remember the first time I made it — the smell filled the whole house and everyone couldn’t wait to dig in.

Crisp & creamy texture: The batter crisps up perfectly around soft, melted cheese for a heavenly bite.
Roasted flavor depth: Roasting the poblanos adds smoky undertones that make this dish uniquely satisfying.
Simple ingredients, big impact: With just a few pantry staples, you create a restaurant-worthy meal at home.
Customizable & versatile: You can easily switch cheeses or add fillings to match your mood or season.

Ingredients & Why They Work

The beauty of this recipe is in its simplicity. Each ingredient plays a specific role, from creating the batter that crisps up flawlessly to the cheese that melts just right inside the roasted peppers. Here’s why I love the components and some handy tips for picking the best ones.

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: Big, meaty peppers are perfect for stuffing. Look for the largest and firmest ones so they hold up through roasting and frying.
Monterey Jack Cheese: This cheese melts beautifully without becoming oily, making it ideal for that gooey center. Feel free to shred or use long sticks.
Large Eggs: Separate whites and yolks to whip up a light, airy batter that crisps up so well in the pan.
All-Purpose Flour: A light dusting helps the batter stick to the peppers perfectly.
Oil for Frying: Use a neutral oil with a high smoke point, like vegetable or canola oil, to get that perfect golden crunch without burning.
Fresh Ingredients for Salsa Roja: Roma tomatoes, onion, garlic, jalapeño, and cilantro come together in a vibrant sauce that complements the rich peppers wonderfully.
Salt & Olive Oil: Simple seasonings bring the salsa to life and balance the richness of the chile rellenos.

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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 like to think of this Crispy Chile Relleno with Melty Cheese Recipe as a canvas — you can paint it with different cheeses, add some spice, or even sneak in some protein like shredded chicken to make it more of a meal. You’ll find your own favorite ways to make it your own, and that’s the fun part.

Cheese Variations: I’ve tried it with Oaxaca for a traditional feel and mozzarella for a stretchy, familiar comfort — both work great!
Filling Options: When I want to amp it up, I add cooked carnitas or picadillo inside with the cheese for a hearty twist.
Spice Level: Leaving some seeds in the poblanos adds a mild heat, but if you prefer less, removing them makes the peppers more approachable for little ones.
Batter Tweaks: Some family members like a lighter batter, so I sometimes just flour and fry the stuffed peppers for a simpler crunch.

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 Those Poblanos to Perfection

First, line a baking sheet with foil, lay out the poblano peppers, and broil them close to the heat. You want the skins blistered and blackened all over, which takes roughly 5 minutes per side. This step adds incredible smoky flavor. Then, cover the hot peppers with foil or plastic wrap to steam for 5 minutes — this makes peeling easier.

Step 2: Peel, Seed & Stuff with Cheese

Peeling off that charred skin can feel tricky at first, but don’t stress if bits stick around — just get most of it off. Then slice a slit to open each pepper gently, remove seeds or leave them if you like some heat. Carefully stuff each pepper with generous strips of Monterey Jack. Use toothpicks to close them up — you want that melted cheese to stay put while frying!

Step 3: Whip Up the Fluffy Batter

Separate the eggs and beat the whites until stiff peaks form — this is the secret to a light, crispy batter. Slowly mix in the yolks while beating on low to keep it smooth and airy. Meanwhile, mix some flour and salt in a plate to coat the peppers before dunking them in the egg batter.

Step 4: Fry Until Golden & Crispy

Heat your frying oil over medium-high. Don’t overcrowd the pan; I usually fry two peppers at a time, which lets the oil maintain temperature and ensures a crisp crust. Fry each side about 3-5 minutes until golden and crispy, then drain on paper towels. This step is messy but so worth the payoff.

Step 5: Make the Vibrant Salsa Roja

Blend roma tomatoes, onion, garlic, jalapeño (if you like heat), cilantro, and salt until smooth. Simmer the salsa in olive oil for about 8 minutes to deepen the flavors. This bright sauce cuts through the richness perfectly and ties the dish together.

Top Tip

From countless batches I've made, these little nuggets of wisdom will save you some stress and maximize flavor when making this Crispy Chile Relleno with Melty Cheese Recipe.

Don’t rush peeling: Letting the roasted poblanos steam for a bit after broiling makes the skin come off more easily and keeps the pepper tender.
Beat those egg whites well: The fluffier your batter, the lighter and crunchier your chile rellenos turn out — it’s worth the extra effort!
Control your oil temperature: Medium-high heat is key; too hot burns the batter, too cool makes it greasy.
Remove toothpicks carefully: I find it easiest to pull them out right after cutting into the peppers to avoid surprises while eating.

How to Serve Crispy Chile Relleno with Melty Cheese Recipe

Garnishes

I love sprinkling these chile rellenos with freshly chopped cilantro and a crumble of cotija cheese for that extra pop of flavor and texture. A wedge of lime on the side can brighten the richness with a zesty squeeze.

Side Dishes

My go-to sides are warm Mexican rice or a simple black bean salad — both balance the crispy, cheesy peppers and give you a full, satisfying meal. Sometimes I add a light avocado salad for creaminess and freshness.

Creative Ways to Present

For special dinners, I’ve arranged the chile rellenos in a colorful platter lined with lettuce leaves, topped each with a drizzle of salsa roja and garnished with edible flowers. It’s a feast for the eyes as well as the palate!

Make Ahead and Storage

Storing Leftovers

After frying, allow the chile rellenos to cool fully, then store them in an airtight container in the fridge. They keep well for up to 2 days, and I usually enjoy leftovers cold or reheated the next day without losing too much crispiness.

Freezing

I’ve tried freezing the stuffed, unbattered poblanos before frying. Wrap each tightly in plastic wrap, then place in a freezer bag up to a month. When ready, thaw, coat with batter, and fry fresh—that way, you keep maximum crispiness.

Reheating

To reheat, I pop them in a 350°F oven for about 10 minutes on a baking sheet to revive that crisp exterior without drying out the cheese inside. Avoid microwaving — it makes the batter soggy.

Frequently Asked Questions:

Can I use other peppers besides poblano for this recipe?

While poblano peppers are traditional and perfect for stuffing due to their size and mild heat, you can try other large mild peppers like Anaheim peppers. Just keep in mind that different peppers vary in thickness and moisture, which might affect cooking time and texture.

How do I prevent the cheese from leaking out during frying?

Securing the opening of the peppers with toothpicks is key. Make sure you stuff the cheese snugly and use enough toothpicks to keep the pepper closed firmly. Also, coating the peppers lightly in flour helps the batter stick well and seals everything inside.

Can I make the salsa roja ahead of time?

Absolutely! The salsa roja improves as it sits and can be made up to three days ahead. Store it in an airtight container in the refrigerator and simply reheat or serve cold with your chile rellenos.

What’s the best way to reheat leftover chile rellenos?

The best way is to warm them in an oven at 350°F for 10 minutes to keep that crispy exterior intact while melting the cheese back to gooey perfection. Avoid microwaving if you want to prevent sogginess.

Final Thoughts

This Crispy Chile Relleno with Melty Cheese Recipe is a little piece of joy, especially when shared with friends or family on a weekend evening. It’s a hands-on, satisfying recipe that rewards you with amazing textures, smoky flavors, and that gooey cheese stretch that just feels like a big kitchen win. Give it a try—you might just find it becomes one of your favorites!