Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chile Rellenos Recipe
    Lost? Site Map

    Chile Rellenos

    Chile Rellenos. Photo by gourmetmomma

    1/2 Photos of Chile Rellenos

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    gourmetmomma's Note:

    While this is similar to other zaar recipes for Chile Rellenos, this is our favorite. When we can get Hatch Chiles, that is our chile of choice. Otherwise, we use Anaheims. We use Smoked Tomato Salsa for the salsa.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast and skin the chilies. 5 minutes over a gas burner, 20 minutes in a plastic bag, then gently remove the skin.
    2. 2
      Cut a small slit in the side of each pepper and remove the seeds. I use running water to rinse the seeds out.
    3. 3
      Combine the cheddar and pepper cheese. You can use any variety of cheese that has chilies or peppers as an ingredient.
    4. 4
      Stuff the cheese into the cavity of each chile. Roll each chile in a paper towel to keep them together and dry.
    5. 5
      Pour the oil in a large cooking pan. You need about 1/4 inch on the bottom. Heat the oil to 350°F.
    6. 6
      Beat the eggs. Remove each pepper from the paper towel wrap.
    7. 7
      Roll the chile in the egg, and then into the cornmeal.
    8. 8
      Gently slide the chiles into the hot oil. Cook about 3 minutes per side, until the corn crusts and is golden.
    9. 9
      Remove from the pan and IMMEDIATELY dust each side of each chile with the salt.
    10. 10
      Plate. Top with heated salsa and any remaining cheese. Serve with sour cream.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:

    • on December 28, 2011

      I'm originally from Deming New Mexico.. There is no better Chili than Hatch Chili.. This is how I make my rellenos too... My sister uses only eggs.. but I gotta use the cornmeal on mine and even add a little sugar in my mix.. just cause I love to make a slightly sweet batter

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Cheese Recipes

    Advertisement

    Nutritional Facts for Chile Rellenos

    Serving Size: 1 (556 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 922.2
     
    Calories from Fat 682
    73%
    Total Fat 75.8 g
    116%
    Saturated Fat 17.5 g
    87%
    Cholesterol 318.5 mg
    106%
    Sodium 3461.7 mg
    144%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 5.6 g
    22%
    Sugars 9.4 g
    37%
    Protein 24.9 g
    49%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites