Community Pick
Senor Pico's Baked Chile Rellenos
photo by Scott Binder
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
6 Rellenos
ingredients
- 6 canned whole green chilies or 6 fresh chilies, roasted & peeled
- 6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
- 6 slices cheddar cheese, 2 inch slices, about 1/2 thick
- flour
- 8 eggs, separated
- 1⁄4 cup butter, melted
- senor pico's picante sauce
directions
- Rinse the chiles and discard the seeds.
- Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
- Dust the chiles with flour.
- Beat egg whites until stiff.
- Beat egg yolks and fold into whites.
- Add melted butter (should not be hot) to the egg mixture.
- Grease generously a 8x8 baking dish.
- Pour a thick coating of batter on bottom of dish.
- Place chiles on top of batter, and spoon remaining batter over chiles.
- Bake at 375° for 15 minutes.
- Top with Picante sauce.
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Reviews
-
Several people commented that they needed to cook for up to 45 min. That should not be the case if you are whipping the egg whites properly. Whip the egg whites with an electric mixer on high until they are stiff and form peaks. Gently fold in the egg yolks and butter. The batter should be light and fluffy. This may not be obvious if you have never made chili rellenos. It is essentially the same batter that is used for fried chili rellenos.
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Mizz Annie, you've done it again!! You know I made your DP picante sauce recently...Now, your SP rellenos...Together...Divine!! Really a scrumptious dish! Whipping the egg whites makes all the difference...Did use canned chilies...worked great. Thanks for sharing...We'll be doing this one again, for sure! Laudee
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RECIPE SUBMITTED BY
Miss Annie
United States