Chilis Rellenos

Chilis Rellenos

Lindseye117 32

"This is one of my favorite dishes. It is a little time consuming, but do not let that throw you off. All of the flavors combined make one of the most unexpectedly delicious authentic Mexican meals. The addition of the Herdez Tomatillo Verde cooking sauce brings tons of flavor and ease as well!"
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40 m 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Wash and cut of stems of poblano chiles. Remove all seeds. Lay poblanos out on baking sheet lined with foil.
  2. Turn broiler on high, and broil each side of poblano chilies until skin is slightly black and bubbly, about 3 to 5 minutes on each side.
  3. While chilis are under broiler, whip egg whites up in blender until foamy, but not super stiff. Add a few dashes of salt to taste right before you turn off blender.
  4. Remove chilis and run under hot water to remove any skin that is peeling off or burnt. Stuff chilis with cheese sticks.
  5. Heat oil in frying pan and heat on medium high heat. Dip stuffed chilis in egg foam and put in pan one by one. Cook in oil until eggs are brown making sure to flip each chili at least once during the cooking process. Remove chilis from oil when cooked and lay on plate covered in paper towel (to soak up any extra oil).
  6. Place chilis one by one in a 4 qt or similar size cooking pot and pour Herdez Tomatillo Verde cooking sauce and water on top. Bring to a quick boil and reduce heat to low. Simmer for 5 to 10 minutes and remove from heat.
  7. Serve chiles smothered in sauce with Mexican rice, refried beans, and warm tortillas.
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