Chile Rellenos

Chile Rellenos

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

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


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

Original recipe makes 6



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.

Alert editor   

very tastey recipe, just like the restaurant does it, excellent

Calories Per Serving: 228 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
stevemur 9y ago

[I posted this recipe.]
dianagele 9y ago

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