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Chiles Rellenos

Source: Casual Cuisines of the World - Cantina
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
From season to season, region to region and even field to field, poblano chilies can vary in hotness: the only way to test their heat is to taste one. These stuffed chilies can be made and refrigerated up to a day ahead. If the cheese filling is too rich for you, add more vegetables such as corn kernels or peas.
1/3 lb manchego or monterey jack cheese, grated
1/4 lb panela or farmer cheese, grated
2 oz anejo or romano cheese, grated
8 fresh poblano chili peppers, roasted and peeled but kept whole
1/2 cup all-purpose flour
4 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for frying
1 cup red salsa
1 cup green salsa
6 tablespoons crema or sour cream, optional
Other necessary recipes:
Red Salsa Green Salsa
Chiles Rellenos Recipe at
In a bowl, combine the cheeses and toss to mix. Make a lengthwise slit in each chili and remove the stem, seeds and ribs. Mold 1/2 cup of the cheese mixture into a torpedo shape and place it inside a chili. Fold the chili around the cheese to enclose it completely and set aside while filling the remaining 7 chilies in the same way.

Preheat an oven to 350 degrees F. Spread the flour on a plate. In a wide bowl, using a whisk, beat the eggs until foamy, 3-5 minutes. Then whisk in the salt and pepper and set aside.

In a wide cast-iron frying pan over medium heat, pour in the vegetable oil to a depth of 1 inch and heat until almost smoking (about 375 degrees F). Working with 1 chili at a time, dip it in flour and turn to coat, patting off any excess. Dip 2 chilies at a time into the beaten eggs, then slip them into the hot oil. Fry until lightly browned, 2-4 minutes. Flip and brown the other side, 2-4 minutes longer. Using a slotted spoon, transfer to a paper towel-lined baking sheet to drain. Repeat with the other chilies.

When all the chilies have been browned, remove the paper towel and place the baking sheet in the oven until the cheese at the center of each chili has melted, 4-6 minutes.

TO SERVE: Coat one half of each of 4 individual plates with red salsa and the other half with green salsa. Place 2 chilies on each plate and spoon a dollop of crema or sour cream on top, if desired. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 496
Fat. Total: 28g
Fiber: 8g
Carbohydrates, Total: 35g
Sodium: 1013mg
% Cal. from Fat: 51%
Cholesterol: 270mg
Protein: 30g
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