Chilesrellenoscups Recipes

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Real Chiles Rellenos image

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

Provided by *Fat~Dog~Lane*

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 23

4 large poblano peppers
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
¼ cup all-purpose flour for dredging
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula®)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites at room temperature
1 egg yolk, beaten
¼ cup all-purpose flour for dredging
1 cup oil for frying, or as needed
sour cream for garnish


  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  • Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  • Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  • To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g


Chiles Rellenos image

Provided by Marcela Valladolid

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

One 15.5-ounce can whole peeled tomatoes, drained
3 cups chicken broth
2 cloves garlic
1 small white onion, cut into pieces
Kosher salt and freshly ground black pepper
6 poblano chiles, charred and peeled, seeds and stems left intact
6 poblano chiles, charred and peeled, seeds and stems left intact
8 ounces Monterey Jack cheese, cut into 3-inch-long strips (like steak fries)
1/2 cup all-purpose flour
2 cups vegetable oil
4 large eggs, separated, yolks beaten


  • To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm.
  • Carefully cut a lengthwise slit in each chile and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly.
  • Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess.
  • In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F.
  • Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks.
  • Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain.
  • Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve.


Chiles Rellenos image

Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that's typically used in Mexico, we made a simple beer batter to create a crispy finish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

6 poblano chiles
8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying
Mexican Tomato Sauce, warm, recipe follows
2 pounds ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander (cilantro)
1 serrano chile (with seeds)
1 tablespoon kosher salt
1/2 teaspoon ground cinnamon (preferably Mexican)


  • To prepare the chiles:
  • Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
  • Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
  • Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
  • Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
  • In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
  • Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
  • In a blender, combine all the ingredients and puree until smooth.
  • Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
  • Yield: about 3 cups


Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging


  • Char the chiles.
  • Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
  • Let them soften.
  • Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
  • Remove the skin.
  • Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
  • Open the chiles.
  • Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
  • Prepare the sauce.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
  • Make the filling.
  • Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
  • Stuff the chiles.
  • Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
  • Mix the batter.
  • Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
  • Batter and fry.
  • Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  • Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
  • Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
  • Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
  • Eat!
  • Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.


Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying


  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g


Chiles Rellenos image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/2 cup Mexican crema or sour cream
1 to 2 teaspoons green chile hot sauce
Zest and juice of 1 lime
Kosher salt
12 ounces Mexican-style raw chorizo, removed from casing
1 small yellow onion, diced
4 large poblano chiles, stems intact
One 10-ounce ball Oaxaca cheese, hand shredded or pulled into 2-inch pieces
1 cup canola oil
4 large eggs, separated
1 tablespoon plus 1/2 cup all-purpose flour
One 7-ounce box yellow rice mix, optional, cooked according to package instructions


  • Position an oven rack directly underneath the broiler and preheat the broiler.
  • In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
  • Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
  • Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
  • Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
  • In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
  • Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
  • Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.


Chiles Rellenos Squares image

My family requests this chiles rellenos dish regularly-it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. -Fran Carll, Long Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 6

3 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
2 cans (4 ounces each) chopped green chiles, drained
2 large eggs
2 tablespoons 2% milk
1 tablespoon all-purpose flour


  • Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses., Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.

Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 214mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.


Chiles Rellenos (Authentic) image

A luscious mexican specialty! These are quite easy to prepare and better than what you find in a mexican restaurant. Chiles filled with savory cheese, crusted in a golden egg coating and topped with a light tomato sauce or enchilada sauce of your choice. I use canned red enchilada sauce to save time and it adds a little kick too. My family loves these! You can use 1 lg. 7 oz. can of whole green chiles but they are very soft and make it difficult to stuff.

Provided by Mamablowfish

Categories     Vegetable

Time 40m

Yield 6 chiles, 6 serving(s)

Number Of Ingredients 11

6 chilies, medium size Anaheim Chiles or 6 pablano chilies
12 ounces monterey jack cheese
1/2 cup all-purpose flour
1 tablespoon butter or 1 tablespoon margarine
3 tablespoons onions, chopped
1 garlic clove, minced
1 (15 ounce) can tomato puree
1/4 teaspoon dry oregano
4 eggs
1 teaspoon salt


  • Roast chiles 3" under broiler, rotating until charred and blistered, about 3-4 minutes.
  • Place chiles in a sealed plastic bag or bowl covered with plastic wrap until cool enough to handle and skin is loose enough to peel.
  • Peel off skins under cold running water, then make a small slit three-quarters down length of chile and discard seeds, leaving stem attached.
  • Cut cheese in six 3/4 - 1" thick slices slightly smaller than the chiles.
  • Stuff each chile with 1 piece of cheese.
  • Roll stuffed chiles in flour, shake off excess and set aside.
  • In medium size frying pan, melt butter over medium-high heat.
  • Add onion and garlic, cook, stirring until golden (about 10 min).
  • Add tomato puree and oregano, season to taste with salt.
  • Reduce heat, cover and simmer for 15 minutes and keep warm.
  • Crispy Egg Coating.
  • Seperate 4 eggs.
  • In large bowl, whip egg whites with salt until firm peaks form. (make sure they are firm).
  • Beat egg yolks until well blended and fold into egg whites.
  • Pour oil to a depth of 2-3 inches or so and heat to 425 degrees or med-high.
  • Dipp each chile in egg coating and drop into oil and cook about 2 minutes until golden brown on each side, turning once with a fork or spatula.
  • Drain on paper towels.
  • Top with tomato sauce or enchilada sauce.
  • Optional toppings, chopped cilantro, green onions and sour cream.

Nutrition Facts : Calories 376.1, Fat 23.8, SaturatedFat 13.8, Cholesterol 199.6, Sodium 793.5, Carbohydrate 20, Fiber 2.4, Sugar 6.5, Protein 22.2


Easy Chiles Rellenos Casserole image

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper


  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.


Favorite Chiles Rellenos image

I really don't recall where I first came across this recipe. I've had it in my files for years and fix it for my family quite often.-Carolyn Gorrell, Portales, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 7

2 cans (4 ounces each) chopped green chiles
1 pound ground beef, cooked and drained
4 cups shredded cheddar cheese
1/2 cup all-purpose flour
1 teaspoon salt
2 large eggs
2 cups whole milk


  • Sprinkle green chiles in a greased 13x9-in. baking dish. Top with beef. In a large bowl, combine the cheese, flour and salt. , In a small bowl, whisk eggs and milk; stir into cheese mixture until blended. Pour over the beef. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 263 calories, Fat 17g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 537mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.


Chiles Rellenos image

This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja. Be sure to take your time charring the chiles on the flame to make sure they get evenly tender. The dish is time-consuming and labor-intensive, but extremely worthwhile - delicious, comforting and beautiful, too.

Provided by Tejal Rao

Categories     dinner, lunch, vegetables, main course

Time 1h30m

Yield 6 chiles

Number Of Ingredients 11

3 serrano chiles, stems removed
6 beefsteak tomatoes (about 4 pounds)
4 garlic cloves, peeled
1 teaspoon kosher salt, plus more to taste
2 tablespoons neutral oil, such as grapeseed or canola
1 white onion, peeled and sliced into thin rings
6 large, firm poblano chiles (about 1 3/4 pounds)
12 ounces queso fresco or low-moisture melting cheese, such as mozzarella
5 large eggs, yolks and whites separated
Canola oil, for frying
2 cups all-purpose flour


  • Prepare the tomato salsa: Put a large pot of water on to boil. When the water starts to bubble, add the serrano chiles and whole tomatoes, and turn down the heat. After 10 minutes of low simmering, strain.
  • Add the serranos, garlic and 1 teaspoon salt to a blender with 1/2 cup water, and purée until smooth. Add the tomatoes, then purée until almost totally smooth. (Some larger pieces of tomato are fine, and give the salsa texture.)
  • In a large saucepan that will hold all of the salsa, heat 2 tablespoons oil over medium heat, and add the onion. Cook until soft and slightly golden on the edges, about 5 minutes, then add the salsa and turn off the heat.
  • Prepare the chiles: Using tongs, char two poblanos at a time over the open gas flame (or all six under your broiler, turning them often). The chiles should be blackened all over, and tender to the touch, which takes about 10 minutes. As you finish them, put them on a plate and cover for about 10 minutes.
  • Use your finger to gently push and peel away the blackened outer skin of the charred chile. Remove as much as you can, but it's OK if a few small pieces are left; don't worry about it. Use a knife to slice each chile lengthwise, leaving an inch or so on each end, and remove the seeds (again, it's OK if some remain). Fill the chiles with cheese to fit, but make sure the chile can still close along its seam when you pinch it shut.
  • Prepare the batter: Separate the eggs, and beat the whites with a whisk attachment until thick and frothy, like meringue. Add the yolks, and beat for another minute, just to incorporate.
  • Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of oil over medium until a small drop of batter sizzles vigorously when you add it to the oil. Put the flour on a plate, and roll a chile in the flour so it's completely covered. Push it down into the batter, turn it around gently, and use the stem to pull it out - it will look like a vaguely chile-shaped cloud.
  • Gently lay the chile down in the hot oil, seam side up. The chile should immediately start to sizzle and lightly color. Spoon hot oil over any exposed parts of the chile, cooking for about 2 minutes, or until the top of the chile is evenly golden brown, then remove and place on a paper-towel-lined rack to drain. Repeat with each chile.
  • When you're ready to sit down and eat, heat the salsa over medium, and season it to taste with salt. Place the fried chiles in the pan. (Work in batches if you have to, so the chiles aren't crowded.) Let them simmer gently for a few minutes, then serve immediately with extra salsa spooned over the top.


Chiles Rellenos Recipe by Tasty image

In this recipe, fresh pasilla chiles are roasted over an open flame and stuffed with queso fresco, then stewed in a rich, creamy white sauce for a decadent take on a classic Mexican dish.

Provided by Juliana Fregoso

Categories     Dinner

Time 1h3m

Yield 4 servings

Number Of Ingredients 8

6 fresh pasilla chiles
32 oz queso fresco, crumbled
1 tablespoon vegetable oil, plus more as needed
2 jars mexican sour cream
1 cup whole milk
½ teaspoon freshly ground black pepper, plus more to taste
1 teaspoon kosher salt, plus more to taste
corn tortilla, warm, for serving


  • Turn a gas stovetop burner to high heat. Roast the pasilla chiles, 2 at a time, directly over the flame, turning occasionally to char evenly, until the skin has brown spots all over, 6-8 minutes. (Alternatively, preheat the oven to 375°F (190°C). Toss the chiles with about 1 tablespoon of oil, place on a baking sheet, and roast for about 35 minutes, or until the skin is beginning to char and pull away from the flesh.)
  • Transfer the chiles to a medium bowl and cover with a plate. Steam for 30 minutes.
  • Once the chiles have steamed, use gloves to peel off the charred skin. Use a paring knife or kitchen shears to cut a vertical opening in each pepper, being careful not to cut all the way through. Gently remove the seeds.
  • Stuff each chile with the queso fresco.
  • Add enough vegetable oil to a large pot to just cover the bottom. Turn the heat to medium-high and add the peppers to the pot in a single layer with the opening face up. When the oil is hot and the peppers begin to sizzle, add the Mexican sour cream, milk, and any remaining queso fresco. Bring the cream sauce to a boil, occasionally moving the chiles around but not turning them all the way over.
  • Reduce the heat to medium and simmer for 8-10 minutes, until the sauce thickens slightly. Season with the pepper and salt.
  • Serve immediately with warm corn tortillas alongside.
  • Enjoy!

Nutrition Facts : Calories 899 calories, Carbohydrate 16 grams, Fat 73 grams, Fiber 0 grams, Protein 44 grams, Sugar 12 grams


Chiles Rellenos Puffs image

Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe

Provided by Vseward Chef-V

Categories     Quick Breads

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

1 1/2 cups water
1/2 cup butter or 1/2 cup margarine
1 cup Gold Medal all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon cumin (I add) (optional)
1 teaspoon cayenne (I add) (optional)
6 eggs, beaten
3/4 cup shredded monterey jack cheese (3 oz)
3/4 cup shredded sharp cheddar cheese (3 oz)
2 (4 1/2 ounce) cans chopped green chilies, drained


  • Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
  • Stir in flour, cornmeal and salt (cumin and cayenne if using) until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
  • Spoon dough evenly into muffin cups, filling each 3/4 full.
  • Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.


Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese


  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

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A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient. Browse our themed recipes for inspiration or search by ingredient. Menu

2018-08-29 Whisk egg whites until stiff peaks form. Whisk in yolks one at a time until incorporated (do not over-whisk). Sprinkle with 1/4 cup flour and whisk just until flour is incorporated. Set aside. Place remaining flour on a shallow plate. Gently pick up one chili and roll it in flour to coat.

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