Chili rellenos

Chili rellenos

Chili rellenos

Chili rellenos photo 1
Chili rellenos photo 2
Chili rellenos photo 3


  • eggs - 3 item
  • salt - 1/4 tsp
  • flour
  • water - 1 Tbsp
  • cooking oil - 1 item
  • to 8 fresh Anaheim chilies - 6 item
  • Monterey Jack cheese - 1 item

How to make chili rellenos:

Place chilies on baking sheet and run under broiler to blister skin, turning several times to cook evenly. Put in plastic bag for a few minutes until cool enough to peel. Slit chilies and remove seeds. Put 1/2 x 1/2-inch piece of cheese about 1-inch shorter than length of pepper in slit of pepper. Roll in flour. Separate eggs. Beat egg whites until almost stiff. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Mix with egg whites. Dip chilies in batter and fry in oil until coating is lightly browned. Turn and brown opposite side.

Recipe categories: Vegetables, Main dish, Peppers.

Chili rellenos
Average rating: 4 of 5, total votes: 7
Cook. Time: PT35M
Total Time: PT35M

Cause of complaint:

Related ingredients:
eggs, beaten, stick butter or oleo, cloves garlic, minced, cans chicken broth, large potatoes, tsp salt, c brown sugar, small package frozen green beans, tbsp butter for greasing baking dish, medium russet potatoes, cut into large wedges
You may be interested in these recipes: