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Chile Rellenos
SUBMITTED BY:
PANCHITA
PHOTO BY:
amy m-s
"Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil."
RECIPE RATING:
Read Reviews
(37)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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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
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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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43 users found this review helpful
In order to get authentic tasting chile rellenos, you should use a couple of eggs, seperated. ...
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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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13 users found this review helpful
My husband thought these were very good, I thought they were decent. Something has to really...
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Reviewed on Apr. 1, 2007 by
Bambi.S
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Bambi.S
Apr. 1, 2007
This recipe was easy but charing them was very time consuming,they didn't look like the chile rellenos I'm youst to, so I didn't know if they where going to taste right, I served them with red sauce and every one said they tasted great.
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6 users found this review helpful
This recipe was easy but charing them was very time consuming,they didn't look like the chile...
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Reviewed on Aug. 17, 2007 by
RKC
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RKC
Aug. 17, 2007
I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of all types. For me, Anaheim peppers are too mild, and I'll go for the Poblano any day (and who said Poblanos were "screaming hot"? They're pretty mild...) So, I used Poblanos, of course. These were not too difficult to make (time intensive, yes. Difficult? No) but the result was not worth the effort for me when I can easily go buy really good rellenos. I'm used to a softer batter - not the crispy, fried-fish like texture of these. Done with good cheese though, they are a reasonable substitute if you just can't get to decent Mexican food. While I enjoyed these, they were not what I was expecting from a Relleno. They got three stars because they were still quite tasty, and had I not been expecting a specific result, I would have loved them. Definitely worth doing for fun and a taste of Mexico if you're just dying for it.
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5 users found this review helpful
I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of...
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Reviewed on Sep. 7, 2003 by PANCHITA
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PANCHITA
Sep. 7, 2003
A truly rich and delicious side dish or main dish with a Mexican flair. Fresh roasted chile is best, but canned green chile works too.
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4 users found this review helpful
A truly rich and delicious side dish or main dish with a Mexican flair. Fresh roasted chile is...
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Reviewed on Sep. 7, 2003 by MUSTANGSALEE
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MUSTANGSALEE
Sep. 7, 2003
This is wonderful! We love Chili Rellenos and this recipe was very close to authentic. I subed mexican cheese (found at most grocery stores in the cheese section) and served with a homemade sauce given to me by a friend (it is his mothers enchilada sauce recipe). Truely delicious!
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4 users found this review helpful
This is wonderful! We love Chili Rellenos and this recipe was very close to authentic. I ...
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Reviewed on Jul. 23, 2003 by
I'm nuts too...
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I'm nuts too...
Jul. 23, 2003
I absolutely love mexican food (hubby is not a big fan, but he is out), & I order chile rellenos every time we go out to my favorite cantina (hubby gets "shrimp cocktail"....yep thats right an appetizer). I took a pass on the chedder cheese, (subbing manchego) and regret cutting the top off of the pepper (I used pablano) because by doing that, it made it somewhat of a "grease scoop", I would suggest slitting it on the side, carefully removing the seeds & then stuffing them. I just didn't like this fried. I liked the batter, it was very tasty, but I'll either micro steam them or just leave it to my buddies at the resturant to treat me right. Thank Panchita ;)
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4 users found this review helpful
I absolutely love mexican food (hubby is not a big fan, but he is out), & I order chile...
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Reviewed on Oct. 6, 2003 by
LEEWARD
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LEEWARD
Oct. 6, 2003
This dish was fantastic. My boyfriend wanted seconds and even thirds. I used the canned whole chiles and added monterey jack in with the cheddar. It turned out very well. The only downside was that the batter made a huge mess afterward. Oh well, that's what 409 is for. I will be making this one again. Thanks.
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3 users found this review helpful
This dish was fantastic. My boyfriend wanted seconds and even thirds. I used the canned...
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Reviewed on Jun. 5, 2003 by BAREFOOTING
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BAREFOOTING
Jun. 5, 2003
Big mess, very greasy, not that great.
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3 users found this review helpful
Big mess, very greasy, not that great.
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Reviewed on Jul. 11, 2008 by
NAUTICOLE