Real Recipes From Real Home Cooks ®

chili rellanos

(2 ratings)
Recipe by
donna feleppa
hanford, CA

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!

(2 ratings)
yield 16 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For chili rellanos

  • 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
  • 10
    eggs, separated,
  • cooking oil (for frying)
  • cotija cheese
  • 2 can
    el pato tomato sauce
  • salt and pepper, if desired

How To Make chili rellanos

  • 1
    Pick 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.
  • 2
    Blister 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.
  • 3
    When chard, place into a tightly sealed container or a plastic bag, twist to keep the steam inside. Let sit for approx 30 minutes.
  • 4
    Skin the peppers, this can get pretty messy.
  • 5
    Cut a small slit into chile. Slip the cheese through the slit gently.
  • 6
    Lightly dust with flour. tap off excess
  • 7
    Beat 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.
  • 8
    Gently cover the pepper with the egg mixture and set into a pan with hot oil, med to med high heat. cook until slightly browned.
  • 9
    Layer the peppers into a pan as they are done browning. pour the el pato sauce over the top
  • 10
    Bake in 350 oven for approx 25-30 minutes
  • 11
    Before 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!