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Chile Rellenos

SUBMITTED BY: PANCHITA PHOTO BY: belle

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

RECIPE RATING:

Read Reviews (40)

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PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Sauvignon Blanc
	La Paloma Suprema

DIRECTIONS

Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
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.
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

Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove seeds and membranes.
Anaheim chiles are a good choice for this recipe.

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REVIEWS

Reviewed on Oct. 26, 2004 by RedRobynNAU

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.

RedRobynNAU
Oct. 26, 2004

In order to get authentic tasting chile rellenos, you should use a couple of eggs, seperated. Whip the whites w/an electric mixer until stiff peaks form. Beat the yolks seperatley and fold them into the whites (preseverving the volume of the whites). Then you can dip the stuffed chiles into the egg...and don't worry about slopping it on. You want the entire chile covered. When your chile comes out of the oil, you'll have a nice fluffy coating...rather than a heavy egg-y tasting batter that most homemade recipes call for. An easy way to char your chiles is to heat up the broiler in your oven and toss the peppers directly on to the racks. (Poblano's can be substituted w/great results). You want the entire surface to be browned and blistered, so you will have to flip them occasionally. Then, stick the peppers in a zip-lock and let them steam for about 1/2 an hour or so. When you return to them, they'll be cool enough to handle, and the skin will be really easy to peel off!! Make sure not to remove the stems when you slit open the chiles to remove the seeds and membranes. Follow these tips, and you will have one tasty little treat!! Also, I use white cheese rather than cheddar (I use Oaxacan cheese...but for areas where Mexican cheese isn't available, Monterey Jack is a good substitute)

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94 users found this review helpful

In order to get authentic tasting chile rellenos, you should use a couple of eggs, seperated. ... MORE

Reviewed on Aug. 23, 2005 by MomSavedbyGrace

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MomSavedbyGrace
Aug. 23, 2005

My husband thought these were very good, I thought they were decent. Something has to really blow me away to give it 5 stars. I followed one of the suggestions below and also did some research on authentic chile rellenos. I don't know the exact type of chile's I had, a friend gave me some from her garden. To char them, I tossed them in an 8x8 pan and put the oven on broil and rotated them as they would brown and blister. when all sides were done, I put them in a ziplock bag to steam. I returned to them about 45 min. later and they were cool enough to handle and the skin came off so easily. After slitting and cleaning out the peppers, I stuffed them with the cheddar cheese strips. The only ingredient I used for the batter was some eggs and a bit of flour....I took 3 eggs, separated them, and beat the whites until they were stiff and formed peaks. Then I beat the yolks with 1 TBsp. flour until they were pasty. I folded this mixture into the egg whites and stirred gently. Then I rolled the stuffed chiles in flour and slopped on the egg mixture. The batter puffed up beautifully when fried and really makes the authentic chile rellenos. I topped mine with warmed mild salsa. Husband gobbled them up! I am glad to have another dish to add to my collection. Thanks to Panchita and the reviewers below mine.

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22 users found this review helpful

My husband thought these were very good, I thought they were decent. Something has to really... MORE

Reviewed on Aug. 17, 2007 by Rochelle Karina

I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of... MORE

Reviewed on Oct. 6, 2003 by LEEWARD

This dish was fantastic. My boyfriend wanted seconds and even thirds. I used the canned... MORE

Reviewed on Jul. 11, 2008 by NAUTICOLE

My husband loved these and told me I could make them every week. They really are good. I did... MORE

Reviewed on Apr. 1, 2007 by Bambi.S

This recipe was easy but charing them was very time consuming,they didn't look like the chile... MORE

Reviewed on Sep. 7, 2003 by PANCHITA

A truly rich and delicious side dish or main dish with a Mexican flair. Fresh roasted chile is... MORE

Reviewed on Sep. 7, 2003 by MUSTANGSALEE

This is wonderful! We love Chili Rellenos and this recipe was very close to authentic. I ... MORE

Reviewed on Jul. 23, 2003 by I'm nuts too...

I absolutely love mexican food (hubby is not a big fan, but he is out), & I order chile... MORE

Reviewed on Jun. 5, 2003 by BAREFOOTING

Big mess, very greasy, not that great. MORE

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Nutritional Information

Chile Rellenos

Servings Per Recipe: 4

Amount Per Serving

Calories: 742

Total Fat: 41.9g
Cholesterol: 177mg
Sodium: 1719mg
Total Carbs: 53.2g
Dietary Fiber: 3.3g
Protein: 39.4g

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Chile Rellenos

SERVINGS

INGREDIENTS (Nutrition)

What to Drink?

DIRECTIONS

FOOTNOTES

REVIEWS

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