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    You are in: Home / Recipes / Chiles Rellenos With Sauce Recipe
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    Chiles Rellenos With Sauce

    Chiles Rellenos With Sauce. Photo by cookiedog

    1/1 Photo of Chiles Rellenos With Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    Debbie R.'s Note:

    My mom started making this for us when we lived in Southern California. It remains one of my favorites. It's important to use the specified peanut oil in the sauce. The taste adds something special to it. If you do not have access to Anaheim chiles, please see for possible substitions. The only one I haved tried are whole canned green chiles. If you used those, you would not have to parboil them.

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    Units: US | Metric



    1. 1
      Slit peppers at lower end. Remove seeds and pulpy connective tissue, but leave on stems. Parboil until tender.
    2. 2
      Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
    3. 3
      Beat egg whites until they are white. Add yolks and continue beating until uniform and fluffy. Salt the egg batter.
    4. 4
      Heat oil for cooking. Roll pepper in flour then dip in egg batter. Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. The rellenos shouldn't be touching each other either.
    5. 5
      Pour some sauce over each relleno and serve.
    6. 6
      SAUCE: Saute onions in 1 T. peanut oil. Add tomato sauce, a couple shakes of salt and oregano. Simmer 5 minutes. Should be hot when served over the rellenos.

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    Ratings & Reviews:

    • on February 03, 2007


      Wow! I'm Stuffed!!!;) These were really Fantasticos! I parboiled some of the chiles as the recipe suggested and scorched, steamed in a plastic bag, and then peeled others the way I am accustomed to making them. Parboiling is easier however, occasionally the "skin" of the chile will separate from the chile. Not really a problem. The sauce was extremely easy and was the real reason I wanted to make these! I'll never make rellenos without making this sauce! (It might even be good with a touch of cumin in it). I added a little jack cheese to the relleno because I needed to use it up! Thanks for a wonderful dinner Debbie!

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


    Nutritional Facts for Chiles Rellenos With Sauce

    Serving Size: 1 (161 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 366.1
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 8.6 g
    Cholesterol 242.6 mg
    Sodium 802.7 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 3.8 g
    Sugars 10.5 g
    Protein 14.0 g

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