Chiles Rellenos Recipe

No Photo

Have you made this?

 Share your own photo!

Chiles Rellenos

Jane Garner


This recipe is for 6 chile rellenos.

pinch tips: How to Peel Hard Boiled Eggs






30 Min


30 Min


Stove Top


2 Tbsp
canola oil
1 medium
onion, minced
2 clove
garlic, peeled and sliced
2 c
tomatoes, canned, sieved or blended
4 c
chicken stock
1/2 tsp
kosher salt
1/2 tsp
black pepper
1 tsp
oregano, fresh
1 large
can of las palmas jalepeno peppers
1/2 lb
block of monterey jack cheese
3 large
eggs, separated
3 Tbsp
all purpose flour
1 c
all purpose flour
3 c
canola oil

Directions Step-By-Step

SAUCE: Fry minced onion and garlic lightly until tender. Add tomatoes and chicken stock. Bring to boil and season with salt and pepper. Add oregano, rubbed between palms of hands. Boil 1-2 minutes and set aside.
RELLENOS: Cut Monterey Jack cheese into 1"x4"x 1/4" strips with a point at one end. Place cheese into chiles. Place 1 c. flour on a flat plate and roll each chile in flour. Place on dry plate.
BATTER: Allow 1 egg and 1 Tbsp. flour for each 2 chiles. Beat whites of eggs until stiff, then fold in lightly beaten yolks and then 3 Tbsp. flour. Heat oil to moderately hot.
PREPPING/COOKING: Drop stuffed and floured chiles into the batter one at a time. Pick up each with a large spoon, transfer to a saucer, then slide from saucer into hot oil in frying pan. Baste with hot oil until golden brown on each side. Work quickly. Drain them on paper towels and let stand. Don't worry if the nice puffy coating deflates. It will puff up when heated in the thin sauce.
SERVING: Heat sauce to boiling, place chiles into sauce for 3-4 minutes. To serve, place 1/2 cup of sauce on plate under relleno, then cover with 3-4 tablespoons of remaining sauce. Serve with rice, refried beans, and small salad.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Dairy
Regional Style: Mexican