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    You are in: Home / Recipes / Lupita's Chiles Rellenos Recipe
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    Lupita's Chiles Rellenos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    THis came from the chef and co-owner of Lupita's Mexican Restaurant & Bar in Sparks, Nevada. A little different from the traditional. Enjoy!

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    Units: US | Metric


    1. 1
      Bring a large pot of salted water to a boil. Add the carrot and cook five minutes. Next, add the potato and cook five minutes more. Then add the zucchini and cook two minutes more. Remove the vegetables and plunge immediately into an ice water bath and let sit five minutes. Drain and dry well, then finely dice and place in a medium bowl. Mix in the cotija cheese then the Oaxacan cheese(or Monterey Jack), and set it aside. Toast the chilies by broiling two to three minutes on each side.Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies. Make an incision in the chilies(enough to provide easy access but not down the entire length). Remove seeds, and stuff with vegetable cheese mixture.
    2. 2
      Heat 1 cup cooking oil in a pan over medium high heat. While the pan heats, beat the egg whites until fluffy. Gently beat in yolk, just a few strokes. Dredge chilies thoroughly in egg mixture. Fry chilies in oil until one side is golden, about 1 minute. Repeat with the other side. Serve with salsa. Enjoy!

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    Ratings & Reviews:

    • on July 10, 2009


      I love this idea of the fresh veggie stuffing. A more stomach friendly alternative to just cheese. Tried it using fresh Anaheim chiles from the garden. A cautionary note to the substitution of chile types. Don't use pasilla or ancho chiles, they are dried chiles. As substitute to poblanos use anaheim, new mexico green, fresh Hatch, long green or small bell peppers.

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

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    Nutritional Facts for Lupita's Chiles Rellenos

    Serving Size: 1 (475 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1356.9
    Calories from Fat 1173
    Total Fat 130.3 g
    Saturated Fat 26.6 g
    Cholesterol 165.5 mg
    Sodium 600.0 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 4.9 g
    Sugars 8.0 g
    Protein 21.6 g

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