Chile Rellenos

Chile Rellenos

109
PANCHITA 1

"Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil."

Ingredients

50 m {{adjustedServings}} servings 741 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 741 kcal
  • 37%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 1746 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

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  1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
  2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
  3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Footnotes

  • Notes
  • Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove seeds and membranes.
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Reviews

109
  1. 129 Ratings

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In order to get authentic tasting chile rellenos, you should use a couple of eggs, seperated. Whip the whites w/an electric mixer until stiff peaks form. Beat the yolks seperatley and fold the...

My husband thought these were very good, I thought they were decent. Something has to really blow me away to give it 5 stars. I followed one of the suggestions below and also did some research ...

This was the best and easiest recipe for rellenos, I tweaked it just a little and instead of going thru the hassle of cutting the cheese, I used string cheese, the combo stick with cheddar and ...