Chili Rellenos

Chili Rellenos

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Joanne Hendriksen


If you love a great recipe for Rellenos, you know that a good one is hard to find. You will love this recipe and how good and easy they are to make.


☆☆☆☆☆ 0 votes

40 Min
5 Min
Pan Fry


  • 12 large
    fresh green chilies or whole canned green chilies
  • 8 oz
    monterey jack cheese or queso fresco cut into long narrow strips
  • 8 oz
    green chili enchilada sauce
  • 12 oz
    shredded melting cheese
  • 1 c
    fresh ground spelt flour
  • 3/4 c
    fresh ground popcorn, aka cornmeal
  • 1 tsp
    rumford's baking powder
  • 1 tsp
  • 1 c
  • 2 large

How to Make Chili Rellenos


  1. Sift flour with baking powder and salt, and then add the cornmeal.
  2. Blend milk with eggs in a separate bowl.
  3. Then combine milk mixture with the dry ingredients and blend together.
  4. (Sometimes more milk is needed to provide a smooth batter that clings to the chilies.)
  5. Roast chilies in oven or over gas stove top flame until black.
  6. Sweat in a plastic bag and seal it, or place in a bowl and cover it with plastic wrap.
  7. Then peel the chilies, leaving the stems on.
  8. Open a small slit below the stem and remove seed if desired.
  9. Insert strips of cheese into the chilies, using care to not split them.
  10. "Sew" shut with a toothpick.
  11. Place on paper towel to drain.
  12. Prepare the batter.
  13. Preheat oil or lard to 375 degrees in an electric skillet of frying pan.
  14. Dip the stuffed chilies in batter and place directly in frying oil and cook till golden.
  15. Drain on absorbent paper towels.
  16. Place on oven safe serving plate and top with green chili enchilada sauce and shredded cheese.
  17. Put in warm oven and bake until cheese is melted.
  18. This can also be done in a large baking pan if desired.
  19. Serve with Refried Beans

Printable Recipe Card

About Chili Rellenos

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #spicy #mexican

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