Chiles rellenos

Chiles rellenos



  • sour cream - 1 item
  • water - 1 egg
  • cooking oil - 1 item
  • salsa - 1 item
  • chopped fresh cilantro - 1/4 c
  • thinly chopped green onions - 1/4 c
  • New Mexico chile peppers or any thick fleshed peppers such as pasilla peppers - 8 item
  • shredded Monterey Jack cheese or white Cheddar cheese
  • finely crushed tortilla chips* - 1 c

How to make chiles rellenos:

*An easy way to crush tortilla chips is to remove most of the chips from a full bag and crush the remaining chips in the bag with your hands.

Place chiles in a shallow pan. Broil about 4-inches from heat, turning as needed until chiles are blistered and charred on all sides, 10 to 15 minutes. Cool. Peel off and discard skin from the roasted chiles, then cut a lengthwise slit down 1 side of each chile. Discard seeds.

Mix cheese, onions and cilantro. Stuff chiles with mixture. If slits tend to open wide, secure them with a toothpick. Dip filled chiles in egg mixture, then coat with finely crushed tortilla chips.

In a 10 to 12-inch frying pan, heat about 1-inch oil to 350°. Add chiles slit side down 2 or 3 at a time and turn until browned on all sides, 2 to 3 minutes. Drain on towels. Serve hot topped with salsa and sour cream. Remember to remove toothpicks. Serve 2 per person with beans and Mexican-style rice for a vegetarian entree or serve as a side dish with your favorite Mexican entree.

Recipe categories: Eggs/dairy, Egg, Main dish.

Chiles rellenos
Average rating: 3.4 of 5, total votes: 5
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

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