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Chiles Rellenos

User Rating 4.5 Star Rating (2 Reviews)


Chiles Rellenos
A recipe for chiles rellenos with Monterey Jack cheese, stuffed and deep fried.


  • 2 (4oz) cans whole green chiles
  • 1/2 pound Monterey jack cheese
  • 1/2 cup flour
  • 3 eggs, separated
  • 1 tablespoon water
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • oil for deep frying


Drain the chiles and cut slits in the side of each one (take care to keep them in one piece). Remove seeds and membrane. Cut cheese into sticks about 1 inch shorter than chiles in length and 1/2" in width and thickness. Place cheese sticks inside chiles and press sides together gently to seal. Place the 1/2 cup of flour in a dish and coat each chile. Place chiles on wax paper lined cookie sheet and chill for an hour.

Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, water, 3 tablespoons of flour and the salt; mix together until smooth. Gentlly fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Super, Member country_livin

This was a wonderful recipe that my husband and I truely enjoyed..

5 out of 7 people found this helpful.

See all 2 reviews

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