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Chiles Rellenos


Tasty deep fried chile peppers with cheese.


  • 2 cans (4 ounces each) whole green chiles, peeled
  • 1/2 pound shredded Jack cheese or Mexican blend
  • 2 eggs
  • 1 tablespoon flour
  • 1/8 teaspoon salt
  • oil for deep frying


Rinse chiles and gently remove seeds. Divide large chiles into halves and thirds and drain on paper towels. Mold cheese into little sausage shapes, about 2 tablespoons per chile. Wrap each cheese portion in a chile strip. Beat eggs until thick and light in color. Fold in flour and salt. Heat oil to about 370° in deep fryer or deep skillet (oil should be at least 2 inches deep). Put stuffed chiles, one at a time, in batter. Spoon batter over the top of chile then take up in a spoon. Some of the excess batter will come up in the spoon with the chile. Slip chile into hot oil then turn almost immediately so both sides are covered with hot oil. Add another chile until pan has several but is not crowded. Cook until golden brown on both sides; serve at once.

More Chile Pepper Recipes
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Chile con Queso Dip
Chile Relleno Bake
Chile Pork Stir-Fry
Chile Potatoes
Green Chile Burgers
Enchilada Sauce
Chicken Enchilada Casserole
Stacked Enchiladas
Artichoke Salsa Dip
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers

Chile Pepper Index
Jalapeno Index
Side Dish Casseroles
Salsa Recipes

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