Name: Cheese-Stuffed Chile Relleno 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 simply irresistible about a warm, crisp pepper stuffed with gooey melted cheese that just melts in your mouth. This Cheese-Stuffed Chile Relleno Recipe is a classic that’s worth mastering—not only for its rich flavors but also for the satisfying process of roasting, stuffing, and frying these beautiful poblano peppers to golden perfection.

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 Cheese-Stuffed Chile Relleno Recipe
Top Tip
How to Serve Cheese-Stuffed Chile Relleno Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheese-Stuffed Chile Relleno Recipe

Why You'll Love This Recipe

This Cheese-Stuffed Chile Relleno Recipe isn’t just another stuffed pepper; it’s a comforting blend of smoky roasted poblanos and melty cheese, wrapped in a light, fluffy egg batter and fried to glorious crispiness—such a satisfying way to enjoy Mexican flavors at home.

Authentic Flavor: Roasting the poblanos under the broiler gives them that smoky aroma that’s simply addictive.
Perfect Cheese Melt: Using Monterey Jack ensures a creamy, mild melt that complements the pepper perfectly.
Egg Batter Magic: The fluffy egg coating adds a crispy, cloud-like texture that’s much lighter than traditional breading.
Easy to Customize: You can swap the cheese or add fillings like shredded chicken to make it your own twist.

Ingredients & Why They Work

Each ingredient in this Cheese-Stuffed Chile Relleno Recipe plays a crucial role—from the smoky poblano for a rich base, to the stretchy melted cheese, and the egg batter that crisps up perfectly. Choosing fresh, good-quality ingredients really makes all the difference here.

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: Large and mild, their thick walls make them perfect for stuffing and frying without falling apart easily.
Monterey Jack cheese: Mild, creamy, and melts beautifully—feel free to experiment with other melty cheeses like Oaxaca or mozzarella.
Vegetable oil (for frying): Neutral flavor and high smoke point to ensure a crispy crust without burning.
Eggs: Separating whites and yolks creates that signature fluffy batter that puffs up when fried.
All-purpose flour: Helps the batter stick to the pepper and creates a light coating.
Roma tomatoes, onion, garlic, jalapeño, cilantro, olive oil, and salt: Combined into a vibrant salsa roja that cuts through the richness perfectly.

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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 adding my own spin to this Cheese-Stuffed Chile Relleno Recipe by experimenting with fillings or adjusting the heat level. You can easily tweak it for spicier or milder tastes and even add extras for a more hearty meal.

Variation: Once, I mixed shredded carnitas with the cheese, which added a wonderful savory depth and made it a complete meal by itself.
Adjust the Heat: Removing seeds from the poblano peppers will tame the spice — perfect if you're serving this to kids or spice-averse friends.
Dairy-Free Option: Try using a vegan cheese substitute and dairy-free egg replacer to make it suitable for vegan diets; it still turns out surprising well.
Seasonal Twists: During winter, a sprinkle of toasted pumpkin seeds or a dash of smoky paprika in the batter brings festive flair.

Step-by-Step: How I Make Cheese-Stuffed Chile Relleno 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 Your Poblanos to Smoky Perfection

I spread the poblano peppers out on a foil-lined baking sheet and set my oven rack right under the broiler. Roasting them until their skins blister and blacken is key — this smoky char brings out incredible flavor. When you take them out, cover them loosely to steam; it makes peeling the skins off much easier. Don’t worry if you can’t get every bit of skin off — just remove as much as you can without shredding the pepper itself.

Step 2: Prepare and Stuff Your Poblanos

Once peeled, make a careful slit down each pepper's side and gently scoop out the seeds if you want less heat (I often leave them in for that mild kick). Then, stuff them generously with Monterey Jack cheese strips. This part requires a gentle touch because the roasted peppers can be delicate. If they tear, just patch it up as best you can — the batter will help hold them together.

Step 3: Whip Up the Perfect Egg Batter

Separating the eggs makes all the difference here. Beat the egg whites to stiff peaks — this fluffy texture creates a light coating once fried. Then, very gently fold in the yolks one at a time, keeping the batter smooth and airy. Meanwhile, mix the flour with salt in a shallow dish to coat the stuffed peppers before dipping them into your batter. This prevents the batter from slipping off during frying.

Step 4: Fry to Golden Crispy Glory

Heat your oil until it’s shimmering but not smoking—about medium-high heat works best. Carefully dip each cheese-stuffed pepper first in the flour, then batter it generously. Fry them gently, 3-5 minutes on each side, until crispy and golden. Don’t crowd the pan; I usually fry two at a time for even cooking and to maintain the oil temperature. Drain on paper towels, and you’ll see that light, crispy shell sealing in the creamy cheese and tender pepper.

Step 5: Make the Salsa Roja

While the peppers fry, toss tomatoes, onion, garlic, jalapeño, cilantro, and salt into a blender and puree. Then simmer this vibrant salsa in a little olive oil, stirring occasionally for about 8 minutes. The salsa warms up the mixture and deepens the flavor, making it the perfect companion to your cheesy rellenos.

Top Tip

After making this Cheese-Stuffed Chile Relleno Recipe several times, I’ve learned a few handy tricks that take it from good to great. These small tweaks will help you get a beautiful presentation and amazing textures every time.

Perfect Peel: Don’t rush cooling the roasted poblanos—letting them steam under foil softens the skin and makes peeling much less frustrating.
Fluffy Batter: Beat your egg whites to stiff peaks for that signature lightness; it creates a delicate yet crispy crust instead of a heavy coating.
Secure the Filling: Toothpicks are your friends here—use enough to keep the cheese inside without piercing through the bottom.
Oil Temperature: Keep an eye on your frying oil’s heat; if it’s too hot, the batter browns too quickly before the cheese melts, too cool and it absorbs oil and becomes greasy.

How to Serve Cheese-Stuffed Chile Relleno Recipe

Garnishes

I love topping these with freshly chopped cilantro and a sprinkle of crumbled cotija cheese right before serving; it adds a fresh, zesty contrast to the warm richness. Sometimes a dollop of sour cream or a squeeze of lime brightens up the plate wonderfully.

Side Dishes

Pair your rellenos with simple Mexican rice, refried beans, or a crisp green salad to balance the meal. On a busy night, some warm tortillas and guacamole are my go-to sides that complement the dish perfectly.

Creative Ways to Present

For special gatherings, I arrange the rellenos on a large platter, drizzle extra salsa roja over the top, and scatter colorful radish slices and edible flowers for a festive look. Serving individual chile rellenos on small plates with a wedge of lime and a microgreen garnish always impresses guests!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover stuffed peppers in an airtight container in the fridge for up to two days. They’re best reheated gently in a skillet or oven to maintain that crisp batter instead of soggy microwave results.

Freezing

Freezing is a bit tricky with the fresh batter, but if you roast and peel the peppers ahead of time, you can freeze those and assemble fresh later. The salsa roja freezes beautifully, too, so I make extra and keep it on hand for quick meals.

Reheating

To reheat, warm the peppers in a skillet over medium heat until heated through and the batter crisps up again, about 5-7 minutes per side. Avoid the microwave if you want to keep that satisfying crunch.

Frequently Asked Questions:

Can I make this Cheese-Stuffed Chile Relleno Recipe ahead of time?

Absolutely! Roasted poblanos can be peeled and stored in the fridge up to two days before, and the salsa roja can be made three days in advance. Just stuff and fry when ready to serve.

What cheese works best for chile rellenos?

Monterey Jack is classic because it melts smoothly without overpowering the flavor, but Oaxaca, mozzarella, or even provolone all work well depending on your preference.

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

Use toothpicks to close the pepper opening securely and coat the stuffed pepper well in flour before dipping in the egg batter. Also, don’t overload the pan when frying to ensure even cooking.

Can I make these gluten-free?

Yes! Swap out the all-purpose flour for a gluten-free flour blend that behaves similarly when fried, and double-check any other ingredients for gluten if you’re especially sensitive.

Final Thoughts

This Cheese-Stuffed Chile Relleno Recipe holds a special place in my kitchen—it’s satisfying to prepare from scratch and absolutely delicious to eat. The textures and smoky, cheesy flavors are comforting and festive all at once. Once you try it, I’m sure you’ll be adding it to your rotation for family dinners or weekend treats. Give it a go—you won’t regret the time spent making these delightful stuffed peppers!