Chile Rellenos

CHILE RELLENOS! You either like it or you don’t…..I had to come up with a way to use up the abundance of beautiful Ancho Poblano Chilies that I have growing in my garden, SO cooking up a batch of Chile Rellenos was the answer. Make sure you protect your hands by using a glove of some sort, because believe me, the oils from any pepper, BURNS!poblano plants

6 FRESH Poblano, Anaheim, OR Pasilla Peppers
6 eggs, separated (1 egg for EACH pepper)
2 – 2 1/2 tsp. Salt, to  taste
1/4 tsp. Black Pepper
2 cups Flour, for dredging
Cheese, for stuffing (any Mexican string-type cheese)
Oil, for frying

The first thing you’ll need to do is wash your peppers and then you’ll need to char them either in the oven under the broiler OR on the stove top in a dry pan.

Charring the peppers

Charring the peppers








After charring the peppers, place them into a ziploc bag so that the steam will help to release the skin.  Once they are cool enough to handle, peel the outer thin layer off, as shown.  Continue peeling the rest of the peppers.











Make a slit in the center to remove the seeds and membrane of the pepper; unless you’d like some “HEAT”, then skip this step.  Set aside.









Fill the cavity of the peppers with the cheese, I used shredded Monterrey Jack in this recipe but you could use any type Mexican cheese such as Oaxaca cheese and Queso Fresco.  Close the slit by overlapping the skins of the pepper and sealing it with a toothpick; I prefer not to though.  Make sure all step are done up to this point before making the meringue batter.  Set filled peppers aside.











Heat the pan and add your oil, just enough to fill 2-inches.   Separate the eggs; beat the egg whites until a STIFF meringue forms.











Once a stiff meringue forms, add the yolks and 2 Tbsp. of flour to the meringue.  Mix this just until the yolks have been incorporated evenly.









Add the salt and pepper into the flour and then dredge the filled peppers, making sure to coat all sides.   Dip it into the meringue mixture, making sure to coat all sides, except the stem, if using…..









Add the rellenos into the hot oil and brown on each side, turning once in between.











Remove and drain on paper towel; serve with your favorite Pico de gallo or Salsa; Mexican rice, and refried beans……


4 thoughts on “Chile Rellenos

  1. These look so good, I had some in a restaurant in Shamrock Tx. That were amazing!! They had some kind of hamburger mixture inside with the cheese, but I couldn’t figure out the distinct flavor the meat had. Will have to find those kind of peppers. Thank for showing the steps!!

  2. Pingback: Peppery Day | Happenings on the Hill

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