Recipe Sifter

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

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


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 / Chiles Rellenos Recipe
    Lost? Site Map

    Chiles Rellenos

    Chiles Rellenos. Photo by cookiedog

    1/1 Photo of Chiles Rellenos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    sasha's kitchen's Note:

    got this recipe from a Mexican cook book,the process may seem complicated,but the result comes out amazing,give it a try.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      make a neat slit down one side of each chile,place them in a dry frying pan over medium heat,turn them frequently until skins blister.
    2. 2
      place the chiles in a strong plastic bag and tie the top to keep the steam in,set aside for 20 min.then carefully peel off the skin and remove the seeds from the slits,keep chiles whole,dry them with paper towl then set aside.
    3. 3
      bring a large sauce pan of water to boil,add the potatoes,let the water return to boiling point,lower the heat and simmer for 5 min or until potatoes are just tender.drain thoroughly.
    4. 4
      mix gently the cream cheese and grated cheese in a bowl,season with salt and pepper,add the potatoes and mix well.
    5. 5
      spoon potato filling into each chile,cover the stuffed chiles with plastic wrap and chill for 1 hour.
    6. 6
      beat the eggs,pour into a large shallow dish,spread out flour in another dish and season it with remaining salt and pepper.
    7. 7
      heat oil to 375F for deep frying,coat chiles first in flour then in egg,add to the hot oil,fry the chiles until golden and crispy,drain on paper towel and serve hot.

    Ratings & Reviews:

    • on October 27, 2012


      Delicious! Made for PAC 2012 Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2010


      What a nice change from the chile rellenos I usually make. I cut the filling ingredients in half and used 4 poblano chiles. The filling is really creamy and the addition of potatoes makes them very substantial. Made for my PAC baby 2010.

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


    Nutritional Facts for Chiles Rellenos

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 468.2
    Calories from Fat 246
    Total Fat 27.4 g
    Saturated Fat 15.1 g
    Cholesterol 139.1 mg
    Sodium 752.0 mg
    Total Carbohydrate 39.4 g
    Dietary Fiber 5.9 g
    Sugars 2.0 g
    Protein 18.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes