Recipe by Kentucky Guera
"This is an authentic Mexican recipe that has been handed down for generations in my family."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh Anaheim chile peppers
1 (8 ounce) package
queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
vegetable shortening for frying
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!
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.
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!
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.
Delicious! Perfect texture! I froze the stuffed chilis before coating them to make them easier to handle.
I'd wondered what cheese was used in rellenos. (The restaurants in my area seem to use any old thing--yikes!) Love'em!
These were awesome and not too painful to make!! I have made rellenos before using a different (but similar) batter and I think the baking powder and dip in the flour makes all the difference. The only things I can suggest is some method tweeking. I have always removed the seeds PRIOR to broiling. It was very difficult to remove the insides while the pepper was so soft and easy to tear. And the batter - I would suggest placing some of the egg batter into the oil and place the pepper on top and then spoon some more of the batter on top of the pepper and form it around the chile with a spatula. It sounds like a lot but it is easy and provides better coverage and is less messy. Taste was right on! I have a homemade salsa made of romas & serranos that I warm and put over the relleno.
As one of the other reviewers mentioned, and also being from New Mexico using Hatch Chile is the best and formost for any chile/ chile relleno recipe..problem is for myself I now live in California and using poblanos or anaheim is just flat out nasty to me... this year I brought back 30 lbs. of chile from back home...Ive made me tons of chile rellenos and a happy camper!!!!! If some of you guys ever get to NM to visit you will never want any other kind of chile rellenos again!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Mexican Chili Rellenos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make your own tortillas to use in soft tacos, quesadillas, or your favorite dish.
Spiced chorizo and scrambled eggs make the best breakfast tacos.
What's cooking in San Jose? Valerie makes a hearty Mexican-style turkey chili.