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READY IN 1 hr

Authentic Mexican Chili Rellenos

Read Reviews (21)

"This is an authentic Mexican recipe that has been handed down for generations in my family." — Kentucky Guera

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Measuring All-Purpose Flour

Original recipe makes 6 servings Change Servings

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated

1 teaspoon baking powder
3/4 cup all-purpose flour
1 cup vegetable shortening for frying

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Directions

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

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PREP 25 mins
COOK 20 mins
READY IN 1 hr

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the flour for breading. The actual amount of the breading consumed will vary.

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This is the same recipe I've been using for years. They are delicious. The only thing I do differently, is to NOT rinse the peppers. You loose too much of the flavor of the pepper. The peel comes off easily if you steam them in the bowl after roasting long enough. And I just pull the seeds out with my fingers (if a few are left behind, no big deal) and I pat them inside and out with paper towels. Works great!

—COOKYKAMP2

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Most Helpful Critical Review

Feb 25, 2012

I have lived in NM for over 20 years and Anaheim peppers are a last resort pepper to be used. For the best chili rellenos, Hatch green chilis are the only chilis to use. Anything else in NOT authentic. However Asadero cheese is on the right track to authentic.

—nsanwick

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25 Ratings

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Feb 06, 2012

OMG this was delicious! Pretty easy, too. I just won't leave the charred peppers sit for more than 15 minutes. I let them sit for an hour and they ripped very easy. thanks!

—LEE BRAUER

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Mar 20, 2012

Delicious! Perfect texture! I froze the stuffed chilis before coating them to make them easier to handle.

—AmyJo

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Mar 04, 2012

I love Chili Rellenos and this is a good authentic recipe. The batter could use a little salt and I don't recommend rinsing the peppers. It washes away to smoky charred flavor. The egg batter mixture was enough to coat only 5 chilies. Next time I will add another egg to make sure I have enough batter to do all the peppers. Thanks for sharing this recipe.

—Baking Nana

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Dec 18, 2011

I'd wondered what cheese was used in rellenos. (The restaurants in my area seem to use any old thing--yikes!) Love'em!

—Pookha

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Mar 25, 2012

I enjoyed this dish, but we had a hard time finding Queso Asadero cheese so we ended up using pepper jack and a bag of shredded Mexican 4 cheese and stuffed them after frying them then baked them for a few mins in the oven with a little vegetable stock. It was excellent, will definitely make these again

—joshish239

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Jan 20, 2012

Very good. A little bit of trouble but not too bad. Worth the effort.

—TN Monkeymomma

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Nutrition

Calories
263 kcal
13%

Carbohydrates
17.3 g
6%

Cholesterol
110 mg
37%

Fat
16 g
25%

Fiber
1.1 g
4%

Protein
13.1 g
26%

Sodium
357 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Authentic Mexican Chili Rellenos

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 263
Calories from Fat: 144

% Daily Value *
Total Fat 16g 25 %
Saturated Fat 8.2g 41 %
Cholesterol 110mg 37 %
Sodium 357mg 14 %
Potassium 217mg 6 %
Total Carbohydrates 17.3g 6 %
Dietary Fiber 1.1g 4 %
Protein 13.1g 26 %
** Sugars 2.6g
Vitamin A 12 %
Vitamin C 108 %
Calcium 39 %
Iron 18 %
Thiamin 18 %
Niacin 20 %
Vitamin B6 17 %
Magnesium 9 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.