Chile Rellenos

Recipe Rating:	2 Ratings5
Categories:	Mexican, Other Side Dishes, Vegetarian, Healthy
Serves:	4
Prep Time:	15 Min
Cook Time:	15 Min

Ingredients

6 md	poblano chiles
1 lb	queso fresco cheese or montery jack-sliced or shredded
6 lg	egg, separated
2 c	all purpose flour
1 c	vegetable oil
1/2 tsp	salt to taste

Pinched by boyroy, and 78 more.

Sherry Baldwin

Well Seasoned

Leander, TX (pop. 26,521)

sherrylovesapple

Member Since Jul 2012

Sherry's Notes:

My mom made these 40 years ago, they are now my grown children's favorite.
It's what "I want for my birthday dinner."

Directions

Char the chiles on both sides. You can do this over a gas flame or under the broiler. Once blackened, put them in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds and pile off the charred skin..

If you are short on time, just use whole canned chiles, slit them down the middle, remove the seeds and gently rinse them.

Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until they peak. Do the same thing with the yolks. Then gently fold together until they are incorporated.

Next stuff the Chiles with the cheese (you can also add shrimp) fold shut and dredge in the flour, then dip in the egg mixture coating both sides.

Next fry until golden brown on both sides. Remove from the oil to a serving platter and salt to taste.

You can serve these plain or with your favorite salsa. Enjoy

Comments

6 comments

Showing OLDEST First
(Switch to Newest First)

Ann Fisher Ann_Fisher

Feb 9, 2013

Mom would take them after they were fried and put them in a baking dish, top them with cooked tomatoes and cheddar cheese and bake them in the oven. Oddly enough they stayed crisp from the frying. She got the recipe from our Mexican neighbor when we lived in Milwaukee. Ironic since had spent 5 years in El Paso, TX, where both myself and my sister were born.

Susan Din spatdi

Feb 9, 2013

This is the only Chile Relleno(coatiing) I like!
Next splurge weekend, I'm making a bunch of these! I'll sub oaxaca cheese, it's very mild melts really creamy and lets the pepper flavor shine!
Anyone who knows PANCHO's Buffet, this is the style they serve(d).
Thanks for posting!!

David Scott scottdavene

Feb 10, 2013

Looks like you are doing it right, but shouldn't it be smothered in Green Chili sauce? I always add a little powdered New Mexico Green Chile to add flavor and thicken the sauce, though. I order it online from these guys: www.chimayochilebros.com/sh...
they always have a good product.

Liz Guzman ilcows

Feb 24, 2013

these look like the ones i get at my favorite restraunt. i can't wait to try these. they look like to die for

Liz Guzman ilcows

Feb 27, 2013

making them now. hope they turn out as good as yours

Sherry Baldwin sherrylovesapple

Feb 27, 2013

Awesome, if you need anything at all chat me. Your oil has to be hot, but you have to be careful they don't burn. If they start to brown to quickly, go a head and turn them, then turn back over when the second side is browned. Sprinkle lightly with salt after they are finished. Unlike Rellenos you get at a restaurant these puff up and are really petty to look at.

Chile Rellenos

Ingredients

Directions

Success! This recipe has been saved to your Recipe Box.

6 comments

Recipes You May Like: