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Crispy Masa Chile Relleno Recipe with Easy Creamy Cilantro Sauce

crispy masa chile relleno - featured image
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A crunchy, golden crust chile relleno coated with masa batter and fried to perfection, paired with a tangy, fresh creamy cilantro sauce that balances the richness.

Ingredients

Scale
  • 2 cups masa harina (240g)
  • 1 1/2 cups warm water (360ml)
  • 1 tsp salt
  • 1/2 tsp baking powder
  • Vegetable oil for shallow frying
  • 4 large poblano peppers
  • 1 cup shredded or sliced queso fresco or mozzarella cheese (115g)
  • 2 large eggs (separated, optional for egg wash)
  • 1/2 cup all-purpose flour (60g) for dusting
  • 1 cup packed fresh cilantro leaves
  • 1/2 cup Greek yogurt or sour cream (120g) (use dairy-free coconut yogurt for vegan)
  • 2 tbsp fresh lime juice
  • 1 small garlic clove, minced
  • 1 small jalapeño, seeded (optional)
  • Salt and pepper to taste

Instructions

  1. Roast and peel the poblanos by charring skin over a gas flame or broiler for 8-10 minutes, then steam covered for 15 minutes. Peel off skin carefully, slit lengthwise, and remove seeds and membranes.
  2. In a large bowl, whisk masa harina, salt, and baking powder. Slowly add warm water and stir until smooth, thick batter forms. Let rest for 10 minutes.
  3. Stuff each pepper with shredded cheese, close the slit, and secure with toothpicks if needed.
  4. Optional: Separate eggs. Beat whites until stiff peaks form, fold in yolks. Dip stuffed peppers first in flour, then in egg mixture, letting excess drip off.
  5. Submerge each stuffed pepper in masa batter, coating evenly.
  6. Heat about 1 inch of vegetable oil in a heavy skillet over medium heat to 350°F (175°C). Fry peppers 3-4 minutes per side until golden and crispy, turning gently with tongs.
  7. Drain fried peppers on paper towels and let rest a few minutes.
  8. Blend cilantro, Greek yogurt, lime juice, garlic, jalapeño (if using), salt, and pepper until smooth. Thin with water or lime juice if needed.
  9. Serve crispy masa chile rellenos warm with creamy cilantro sauce drizzled on top or on the side.

Notes

Keep oil temperature steady around 350°F to avoid burning or sogginess. Roast poblanos thoroughly for best flavor and texture. Batter should be thick enough to cling. Egg wash is optional for extra crispiness. Sauce can be made ahead and stored up to 24 hours. For a lighter version, bake at 425°F for 20 minutes, flipping halfway.

Nutrition

Keywords: masa harina, chile relleno, crispy, creamy cilantro sauce, poblano peppers, fried peppers, Mexican recipe, easy dinner

Find it online: https://sagestirs.com/crispy-masa-chile-relleno-recipe-with-easy-creamy-cilantro-sauce/