Chiles Rellenos

Chiles Rellenos
Blistering the peppers

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

  • 12 Anaheim peppers, skin removed (see note)
  • 3 whole eggs
  • 2 egg whites
  • 1 Tbsp Flour
  • 1 dash salt
  • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"

For the peppers, in small batches you can blister their skin over an open flame until they blacken, then wrap them in damp paper towels and let them steam in a sealed plastic bag for 10 minutes.  The skins will just rub off afterwards.  For large batches, you can heat a large (deep enough to dip the pepper in) pot of high-smoke-point vegetable oil to just short of smoking, and dip the peppers in - this quickly blisters the skin and you can similarly just wipe them off.  Do this outside.

Once cooled, remove the top of the pepper and scoop out the seeds and pith (a pointy-style peeler works great for this). Carefully stuff them with cheese.

Whip the egg whites.  When peaks are holding add in flour and the dash of salt, then fold in separately beaten egg yolks.  Working quickly, dip peppers in the egg mizture and fry them in hot oil, flipping once, until golden brown.  Drain on paper towels. Chow has a slightly modified version of this method:

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