Name: Crispy Chile Relleno with Melted 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 undeniably satisfying about biting into a golden, crunchy pepper that gives way to gooey, melty cheese inside — that’s exactly why my Crispy Chile Relleno with Melted Cheese Recipe has become a kitchen favorite. It’s a little bit crispy, a little bit cheesy, and all kinds of comforting.

A dish with one large, toasted pepper, golden brown with a slightly wrinkled texture, sitting on top of a thick, red tomato sauce spread evenly on the bottom of a white shallow bowl. The pepper has a few small crumbles of white cheese and scattered bright green chopped herbs on top. Around the bowl on a white marbled surface, some cheese crumbs and herbs are scattered. In the blurred background, there is a small white bowl filled with more green chopped herbs and a folded light-colored cloth napkin. Photo 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 Melted Cheese Recipe
Top Tip
How to Serve Crispy Chile Relleno with Melted Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chile Relleno with Melted Cheese Recipe

Why You'll Love This Recipe

This Crispy Chile Relleno with Melted Cheese Recipe is one of those dishes that perfectly blends textures and flavors. Every time I make it, I'm reminded why it’s worth the little bit of effort — those crispy, cheesy pockets just can’t be beat.

Crispy outside, melty inside: The contrast between the crunchy batter and the luscious melted cheese is simply irresistible.
Roasting brings depth: Roasting the poblanos before stuffing adds a smoky, sweet flavor that lifts the whole dish.
Versatile and forgiving: Whether you stick to classic Monterey Jack or experiment with different cheeses and fillings, it’s easy to make your own.
Great for gatherings: These make a crowd-pleasing appetizer or main dish, bringing a festive vibe to any meal.

Ingredients & Why They Work

The magic of this recipe lies in how simple, high-quality ingredients come together to create something extraordinary. Each part has its place—from the smoky poblanos to the rich, creamy cheese and that light, fluffy batter that crisps up just right.

Flat lay of six large fresh poblano peppers with glossy dark green skin, a small pile of long white strips of Monterey Jack cheese, three whole brown eggs with smooth clean shells, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of fine salt, six quartered ripe red roma tomatoes, half a small yellow onion cut in half showing fresh layers, three plump garlic cloves with papery skins, one bright green jalapeño pepper with stem and seeds removed, five sprigs of fresh cilantro with vibrant leaves, and a small white ceramic bowl of 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: Their mild heat and thick flesh make them perfect for stuffing and frying without falling apart easily.
Monterey Jack Cheese: Melts beautifully and has a mild flavor that balances the smoky peppers.
Eggs: Separated and whipped, they create the airy batter that crisps perfectly.
All-purpose Flour: Provides just enough coating to help the batter cling to the peppers.
Oil for Frying: Essential for that crispy exterior — use a neutral oil with a high smoke point.
Tomatoes, Onion, Garlic, Jalapeño, Cilantro (for salsa roja): These fresh ingredients blend into a vibrant sauce that lifts the dish.
Salt and Olive Oil: Simple seasoning to balance the salsa and enhance flavors.

📝

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 how flexible this Crispy Chile Relleno with Melted Cheese Recipe is—you can easily switch up the cheese or add your favorite filling for a new twist. Don’t hesitate to make it your own!

Variation: Once, I added some shredded carnitas to the cheese filling for an extra meaty surprise — it was a hit at game night!
Dairy-free option: Use a vegan cheese and egg substitute to enjoy a dairy-free version that’s still crispy and delicious.
Spicier kick: Leaving some seeds in your poblanos or adding diced jalapeño to the filling kicks things up a notch.
Healthier twist: Instead of deep frying, try baking these on a greased baking sheet for a lighter take.

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

The image shows a close-up of a white plate with a deep red tomato sauce spread on the bottom. On top of the sauce, there is a golden brown fried stuffed item, with one piece held by a fork showing its inside. The stuffing has melted white cheese and green roasted peppers layered inside a crispy, textured outer crust. The fried piece on the plate is topped with small white cheese crumbs and tiny green herb leaves. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Poblanos to Perfection

I start by placing the poblanos under the broiler, turning them until the skins are beautifully blistered and blackened. This roasting adds a smoky depth you won’t want to skip. Once out, I let them steam loosely covered—it makes peeling off the skins so much easier. Don’t stress if a few bits of skin remain; it adds character!

Step 2: Stuff with Cheese and Secure

After peeling, I cut a small slit in each pepper to remove seeds if I want less heat, then fill them with long strips of Monterey Jack. Some peppers get delicate here, so I handle them gently and close the opening with toothpicks to keep the cheese inside. I’ve learned that using a few toothpicks per pepper is the safest bet to avoid messy cheese leaks.

Step 3: Whip the Egg Batter

Separating the eggs takes a bit of patience but is worth it — I whip the whites until stiff peaks form, then fold in the yolks for a light, fluffy batter. This airy texture is what puffs up beautifully around the peppers to give you that iconic crispy crust.

Step 4: Flour, Dip, and Fry

Each stuffed pepper gets a gentle coat of seasoned flour before a careful dip into the batter. Then, I fry them in hot oil, working in small batches—usually two at a time—to avoid overcrowding and sogginess. Watch for that gorgeous golden color; it takes about 3-5 minutes per side. Patience here means perfectly crispy results.

Step 5: Make the Salsa Roja

While the peppers fry, I blend fresh tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth. Heating this mixture in olive oil until it simmers thickens the salsa and intensifies the flavors. This sauce is the perfect bright, tangy contrast to the rich, crispy rellenos.

Top Tip

After making this Crispy Chile Relleno with Melted Cheese Recipe multiple times, I’ve learned a few little tricks that really help nail the texture and flavor every time.

Don’t rush the roasting: Properly blistered skins make peeling easier and add a smoky flavor that’s totally worth the watchful broil time.
Whip those egg whites well: The batter’s fluffiness depends on stiff peaks — don’t skip this or the crust won’t puff up right.
Use toothpicks liberally: I learned the hard way that cheese tends to sneak out during frying if you don’t seal the peppers well.
Keep oil hot but not smoking: This helps achieve a crispy golden finish instead of greasy sogginess.

How to Serve Crispy Chile Relleno with Melted Cheese Recipe

crispy chile relleno - Serving Suggestion

Garnishes

I love topping these with fresh cilantro and a sprinkle of crumbled cotija cheese for an extra pop of flavor. Sometimes, I add a dollop of Mexican crema or a squeeze of lime right before serving — it brightens everything up beautifully.

Side Dishes

This goes perfectly with simple sides like Mexican rice and refried beans for a full meal, or even a crunchy cabbage slaw to cut through the richness. Whenever I’m serving a group, roasted street corn (elote) is a fun, festive complement.

Creative Ways to Present

For a special occasion, I’ve plated these rellenos on a wooden board with small bowls of different salsas and garnishes, turning it into a colorful, interactive spread. It’s always a conversation-starter and brings out the joy in sharing food.

Make Ahead and Storage

Storing Leftovers

If I have leftovers, I cool them completely, then store the chile rellenos and salsa in separate airtight containers in the fridge. The peppers stay nicely crispy for at least a day, but beyond that, the batter can soften.

Freezing

I’ve frozen stuffed and battered peppers before, but they’re best if fried fresh. If you freeze them pre-fry, thaw fully and re-fry to regain crispiness. It’s not exactly the same as fresh, but still tasty and convenient.

Reheating

The best way I’ve found to reheat leftovers is in a hot oven or air fryer. This revives the crunchy coating much better than a microwave, which tends to make the batter soggy.

Frequently Asked Questions:

Can I use a different type of pepper for chile rellenos?

You can! While poblano peppers are traditional because of their mild heat and sturdy flesh, you can experiment with other peppers like anaheim or even bell peppers if you prefer less heat and a sweeter flavor. Just make sure they’re big enough and thick-walled to hold the cheese and batter well.

What’s the secret to keeping the cheese inside when frying?

Securing the peppers with toothpicks well before coating and frying is key. Also, make sure the batter is applied evenly and that the oil is hot enough to form a quick crust. Cooking in small batches helps too, so you don’t overcrowd the pan and risk the crust breaking.

Can I make this recipe ahead of time?

Absolutely! You can roast and peel the peppers up to two days ahead and keep them in the fridge. The salsa roja also holds well for a few days. I prefer frying the peppers fresh to keep them crispy, but you can prep everything in advance to save time on cooking day.

What cheese works best for chile rellenos?

Traditionally, Oaxaca cheese is used for chile rellenos because it melts beautifully. However, Monterey Jack is a great, widely available substitute. If you want to experiment, cheeses like mozzarella or provolone also work well as they melt without getting oily.

Final Thoughts

Making this Crispy Chile Relleno with Melted Cheese Recipe feels like more than just cooking—it’s a little celebration of flavors and textures that bring warmth to the table. I hope you enjoy making and sharing it as much as I do, because nothing beats that crispy outside and molten cheesy center combo. Give it a try and let those comforting, savory bites bring a smile to your kitchen!