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Authentic Chile Relleno Recipe with Melty Oaxacan Cheese and Easy Salsa Roja

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A traditional Mexican dish featuring roasted poblano peppers stuffed with melty Oaxacan cheese, coated in a light, airy batter, fried to golden perfection, and served with a vibrant homemade salsa roja.

Ingredients

Scale
  • 4 large poblano peppers (firm, glossy, without blemishes)
  • 8 oz Oaxacan cheese, shredded (or mozzarella as a substitute)
  • 3 large eggs, separated (room temperature)
  • ½ cup all-purpose flour (for dusting)
  • Salt, to taste
  • Vegetable oil (canola or sunflower) for frying
  • 4 medium Roma tomatoes, roasted or boiled
  • 1 small white onion, quartered
  • 2 cloves garlic, peeled
  • 2 fresh serrano chiles (adjust to heat preference)
  • ½ cup fresh cilantro, roughly chopped
  • Salt, to taste
  • 1 tablespoon vegetable oil (optional, for roasting salsa)

Instructions

  1. Roast the poblano peppers over an open flame or under a broiler, turning occasionally until the skin is blistered and charred all over (7-10 minutes). Let cool in a paper bag or covered bowl for 10 minutes.
  2. Peel off the blackened skin carefully without rinsing. Slice a small slit down the side of each pepper and remove seeds and membranes gently.
  3. Stuff each pepper with shredded Oaxacan cheese, avoiding overstuffing.
  4. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form (3-5 minutes). Lightly beat the yolks and gently fold them into the whites to keep the batter airy.
  5. Lightly dust each stuffed pepper with flour, shaking off excess. Dip fully into the egg batter.
  6. Heat about 1 inch of vegetable oil in a large skillet over medium heat until shimmering but not smoking (around 350°F / 175°C). Fry each battered chile until golden brown on one side (2-3 minutes), then turn and cook the other side. Remove and drain on paper towels.
  7. While frying, blend roasted tomatoes, onion, garlic, serrano chiles, and cilantro until smooth. Add salt to taste. Optionally, sauté the salsa in a pan with a tablespoon of oil for extra depth.
  8. Serve the chile rellenos hot with salsa roja spooned over or alongside. Garnish with extra cilantro if desired.

Notes

Use room temperature eggs and beat egg whites to stiff peaks for a light, airy batter. Avoid rinsing roasted peppers to keep flavor and crispness. Fry in batches to maintain oil temperature. If batter deflates, gently whisk before using. For a lighter option, bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: chile relleno, Oaxacan cheese, salsa roja, Mexican recipe, stuffed peppers, fried peppers, authentic Mexican, poblano peppers

Find it online: https://perkypan.com/authentic-chile-relleno-recipe-with-melty-oaxacan-cheese-and-easy-salsa-roja/