Chile Rellenos Recipe
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Chile Rellenos

By: PANCHITA 
"Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (79)

10,643 Saves

What to Drink?
Wine Sauvignon Blanc
Cocktail La Paloma Suprema
Beer Beer
Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 12 Anaheim chile peppers, charred and peeled
  • 1 pound Cheddar cheese, cut into strips
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup all-purpose flour for coating

Directions

  1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
  2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
  3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Footnotes

FOOTNOTE

  • Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove seeds and membranes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 741 | Total Fat: 42.3g | Cholesterol: 177mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 26, 2004 by RedRobynNAU   view full review
In order to get authentic tasting chile rellenos, you should use a couple of eggs, seperated. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 23, 2005 by MomSavedbyGrace   view full review
My husband thought these were very good, I thought they were decent. Something has to really...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 8, 2009 by STELLA   view full review
This was the best and easiest recipe for rellenos, I tweaked it just a little and instead of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 11, 2008 by NAUTICOLE   view full review
My husband loved these and told me I could make them every week. They really are good. I did...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 17, 2007 by Spencer & Serena   view full review
I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 6, 2009 by InTheDesert   view full review
You must use "Big Jims" to get the proper flavor/spice/taste. That is the long skinny green...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 5, 2009 by Catherine   view full review
I found it easier to seed the chiles before roasting them so that they don't tear up much. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 22, 2010 by geoneex   view full review
This recipe was excellent and I impressed the hell out of my girlfriend whom had tried this...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 6, 2003 by LEEWARD   view full review
This dish was fantastic. My boyfriend wanted seconds and even thirds. I used the canned...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 13, 2010 by MADIE1   view full review
These rellenos were so delicious and easy to make. We live in southwest New Mexico were we can...

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