Chile Rellenos

6 Servings
100% would make this recipe for Chile Rellenos again.

Whole chile peppers are roasted and stuffed, then cooked in egg batter.

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

3 chefs marked this Chile Rellenos recipe as Favorite
Recipe look good to you?

Chile Rellenos Ingredients

3 whole Green chili peppers or fresh from produce	dash salt
1 1/2 cups shredded Mexican blend or Cheddar cheese - can use Jack Cheese	Oil
6 Egg separated	salsa
3 tablespoons all-purpose flour

Instructions for Chile Rellenos

If using fresh peppers, place under broiler, about 4 inches from the heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes.

Peel, remove stems and seeds. Cut the peppers or canned chiles in half crosswise.
Stuff each pepper with cheese; roll in flour. Beat egg whites until stiff but not dry. In another bowl, beat flour and salt with egg yolks until thicken and lemon colored. Fold beaten yolk mixture into the egg whites.
In a large skillet heat a little oil over medium heat. For each relleno, Spoon about 1/2 cup of egg batter onto the hot skillet. Spread egg mixture out slightly to make a circle. As egg begins to set, place a filled pepper on top of the mound. Cover with more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.

Main Ingredient: ChileCuisine: Mexican

More like this...