Chili Rellanos

donna feleppa


a good rellanos takes some time to make, so make sure you have extra time for this. It is really worth the efforts. I was taught this by a mexican friend of mine. mmmmmm!

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★★★★★ 2 votes
1 Hr
30 Min


chilis (i used probablanos) i used 16
flour for dusting and 3 tbl for eggs
about a lb of cheese (i used colby and jack) cut into slender sticks
eggs, separated,
cooking oil (for frying)
cotija cheese
2 can(s)
el pato tomato sauce
salt and pepper, if desired


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1Pick out chilis without cracks or flaws. I like to get them all about the same size. I grab extra because some tend to rip and its difficult to use. This is the tomato sauce i get, you can pick your heat.

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2Blister and char the peppers. I do this outside (it can leave your house smelling of burnt chilis) can be done under the broiler as well.

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3When chard, place into a tightly sealed container or a plastic bag, twist to keep the steam inside. Let sit for approx 30 minutes.

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4Skin the peppers, this can get pretty messy.

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5Cut a small slit into chile. Slip the cheese through the slit gently.

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6Lightly dust with flour. tap off excess

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7Beat the egg whites until stiff. it actually depends on how 'eggy' you like your peppers. add about 3 Tbs. of flour about 1/2 way thru beating the whites. then fold in the yolks, one at a time. again, depends on your liking. i use about 1/2 of the yolks.

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8Gently cover the pepper with the egg mixture and set into a pan with hot oil, med to med high heat. cook until slightly browned.

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9Layer the peppers into a pan as they are done browning. pour the el pato sauce over the top

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10Bake in 350 oven for approx 25-30 minutes

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11Before eating, sprinkle the cotija cheese over and then enjoy one of the best rellanos you have prob have ever had :-). some things just taste so much better if you put some time into it!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Heirloom
Hashtags: #cheesy, #spicy, #Vegitarian