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Chile Rellenos

Chile Rellenos

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PANCHITA

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

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 741 kcal
  • 37%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 1746 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

RedRobynNAU
1113
10/26/2004

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 them into the whites (preseverving the volume of the whites). Then you can dip the stuffed chiles into the egg...and don't worry about slopping it on. You want the entire chile covered. When your chile comes out of the oil, you'll have a nice fluffy coating...rather than a heavy egg-y tasting batter that most homemade recipes call for. An easy way to char your chiles is to heat up the broiler in your oven and toss the peppers directly on to the racks. (Poblano's can be substituted w/great results). You want the entire surface to be browned and blistered, so you will have to flip them occasionally. Then, stick the peppers in a zip-lock and let them steam for about 1/2 an hour or so. When you return to them, they'll be cool enough to handle, and the skin will be really easy to peel off!! Make sure not to remove the stems when you slit open the chiles to remove the seeds and membranes. Follow these tips, and you will have one tasty little treat!! Also, I use white cheese rather than cheddar (I use Oaxacan cheese...but for areas where Mexican cheese isn't available, Monterey Jack is a good substitute)

MomSavedbyGrace
225
8/23/2005

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 on authentic chile rellenos. I don't know the exact type of chile's I had, a friend gave me some from her garden. To char them, I tossed them in an 8x8 pan and put the oven on broil and rotated them as they would brown and blister. when all sides were done, I put them in a ziplock bag to steam. I returned to them about 45 min. later and they were cool enough to handle and the skin came off so easily. After slitting and cleaning out the peppers, I stuffed them with the cheddar cheese strips. The only ingredient I used for the batter was some eggs and a bit of flour....I took 3 eggs, separated them, and beat the whites until they were stiff and formed peaks. Then I beat the yolks with 1 TBsp. flour until they were pasty. I folded this mixture into the egg whites and stirred gently. Then I rolled the stuffed chiles in flour and slopped on the egg mixture. The batter puffed up beautifully when fried and really makes the authentic chile rellenos. I topped mine with warmed mild salsa. Husband gobbled them up! I am glad to have another dish to add to my collection. Thanks to Panchita and the reviewers below mine.

STELLA
164
9/8/2009

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 mozzarella cheese, I sliced it in ½ (long way) and with that, I was able to get 2 rellenos out of one stick, it fries nicely and it doesn’t splatter like some cheeses do.. I made a tomato gravy type sauce to pour over the rellenos, that calls for one can of diced tomato with juice, 3 finely chopped celery sticks, ½ cup finely chopped onions, 2 finely chopped fresh jalapenos (remove seeds and membrane) and handful of chopped cilantro, sauté celery, onions, and jalapenos till soft, let cool and pour into blender, add the can of diced tomatoes, cilantro and blend till smooth, season with garlic salt and pepper to taste, Just pour the amount you want over the rellenos,