My mother-in-law grew up in SoCal, so when I received poblano peppers in my CSA share I asked for her chile rellenos recipe. DH advised that I use two eggs per pepper, but it would also work as three eggs per two peppers. If using canned peppers, skip the first step. Prep time includes step one for fresh peppers.
My Private Note
Units: US | Metric
- 1When using fresh peppers fry whole in hot oil until almost burned. Remove from pan. Slice lengthwise on one side and cut off top, removing seed pod. Peel off skin. (Skip this step if using canned, MIL recommends Ortega).
- 2While peppers are frying in step 1, separate the egg yolks from whites. Beat whites until stiff (I do firm peaks), then put in freezer to get cold. Beat yolks until thick (not quite soft peaks), chill in fridge.
- 3Slice jack cheese about 1/4" thick and trim to fit peppers.
- 4Stuff peeled and seeded peppers with cheese and roll in flour.
- 5Combine egg yolks and whites.
- 6Dip peppers in egg mixture and cook in hot skillet, turn once when golden. Spoon remaining egg mixture over top of peppers to make a thick crust. Cook until light brown and eggs are cooked through.
- 7Notes: We top with additional cheese (like aged goat cheese) upon serving. Others serve with enchilada sauce and sour cream.
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Nutritional Facts for MIL's Skillet Chile Rellenos
Serving Size: 1 (178 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 605.2
- Calories from Fat 387
- Total Fat 43.0 g
- Saturated Fat 17.8 g
- Cholesterol 793.8 mg
- Sodium 590.5 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 1.4 g
- Sugars 5.6 g
- Protein 41.0 g