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Crispy Chile Rellenos Stuffed With Cheese and Salsa

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These crispy chile rellenos feature roasted poblano peppers stuffed with gooey cheese and topped with fresh salsa. The recipe delivers a crunchy exterior, melty interior, and a burst of tangy flavor—perfect for family dinners, potlucks, or a comforting vegetarian main.

Ingredients

Scale
  • 6 large poblano peppers (about 1.5 lbs)
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 1 cup Oaxaca or mozzarella cheese, shredded or torn into strips
  • Optional: 1/2 cup sharp Cheddar or Pepper Jack cheese, shredded
  • 4 large eggs, separated
  • 3/4 cup all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable oil (for shallow frying)
  • 3 Roma tomatoes, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, minced (remove seeds for less heat)
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 teaspoon salt (for salsa)
  • Optional: Toothpicks (for securing peppers)

Instructions

  1. Preheat oven broiler to high. Place poblano peppers on a baking sheet and broil, turning every 2-3 minutes, until skins are blistered and blackened (about 10 minutes).
  2. Transfer roasted peppers to a bowl and cover. Steam for 10 minutes, then peel off skins. Make a slit down one side and remove seeds carefully.
  3. Mix Monterey Jack and Oaxaca (or mozzarella) cheeses in a bowl. Add Cheddar or Pepper Jack for extra kick, if desired.
  4. Gently stuff each pepper with the cheese mixture. Secure with toothpicks if needed.
  5. In a bowl, combine diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Stir and let sit.
  6. Separate eggs. Beat egg whites in a clean bowl until stiff peaks form. In another bowl, whisk yolks with salt and pepper, then fold into whites. Sprinkle in flour and fold until just combined.
  7. Heat oil in a skillet over medium-high heat. Dust stuffed peppers lightly with flour. Dip each into egg batter, coat fully, and fry 2-3 at a time until golden and crispy (2-3 minutes per side). Drain on paper towels or a cooling rack.
  8. Transfer crispy rellenos to a platter, spoon over fresh salsa, and serve hot. Keep warm in a low oven if needed.

Notes

Pat peppers dry after peeling for best batter adhesion. For gluten-free, use GF flour or cornstarch. To bake instead of fry, arrange battered rellenos on a parchment-lined sheet, spray with oil, and bake at 450°F for 15-20 minutes. Leftovers reheat well in oven or air fryer. Salsa can be made ahead and kept in fridge for 2 days.

Nutrition

Keywords: chile rellenos, crispy, cheese stuffed peppers, Mexican, vegetarian, salsa, easy dinner, comfort food, potluck, oven baked, shallow fry

Find it online: https://prismtaste.com/crispy-chile-rellenos-recipe-best-stuffed-with-cheese-and-salsa/