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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Molly Bloom's Note:

    This recipe calls for fresh Poblano Chiles. If you can't find them, you can use California fresh chiles. There's nothing quite like a roasted poblano chile, though.

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    Units: US | Metric


    1. 1
      Roast chiles on an open flame on the stove top. When skin becomes charred, put them in a plastic bag for about 15 minutes. Take them out and peel them. Cut a slit open and deseed them. Cut the cheese in strips, and stuff the chiles with them. Close slit with a toothpick. Beat the egg whites until stiff and stir in yolks. Heat the oil in a non-stick pan. Coat the chiles with flour and then dip them in the egg batter. Fry in hot oil until batter is golden. Place chiles in a serving dish.
    2. 2
    3. 3
      Boil tomatoes in 1/2 water. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce. Strain sauce.
    4. 4
      In a saucepan, heat olive oil and fry onions until soft.
    5. 5
      Add oregano and tomato sauce. Add sugar.
    6. 6
      Season with salt and pepper. Simmer for 5 minutes.
    7. 7
      Pour sauce over chiles and serve.
    8. 8
      They're lovely with rice and refried beans.

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    Ratings & Reviews:

    • on April 11, 2009


      I can't imagined why Chef #600020 wants to pan this recipe on his/her blog. It was great -- easy. Experience in cooking may help with some confidence, but I have never made anything using this type of batter. I cut it back to only make two peppers and used a 6 cast iron pan with about 1/2" of oil. I found just the right cheese, a Latin semi-soft cheese. I give this recipe 5 stars because it was delicious, simple, and taught me a new technique. I will share my experience on my blog,

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2008


      I was very disappointed in this recipe. I find it difficult to use recipes that don't give details such as how hot to turn the temperature to or how long steps might take. So I made my best guess based on other recipes I looked at, and still this recipe was a disaster. The sauce lacked flavor, even after I added salt, pepper and cumin. The stuffed chilies weren't very interesting and didn't hold up especially well when handled. Yuck, was just a really terrible dinner. I'll be posting about my experience with this recipe on my blog

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2007


      Very good rellenos the only reason why it is not a 5 star is the sauce was too sweet. I will make it again but will omit the tablespoon of sugar and I think it would be better with fresh cilantro rather than dried oregano. Since I live on a wheat free gluten free diet I used Betty Hagman's flour mix and couldn't tell the difference between it and regular flour.

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

    Read All Reviews (5)


    Nutritional Facts for My Mom's Chiles Rellenos

    Serving Size: 1 (153 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.9
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 4.7 g
    Cholesterol 72.7 mg
    Sodium 140.4 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 1.4 g
    Sugars 6.2 g
    Protein 7.1 g

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