Chiles Rellenos With Roasted Red Pepper Sauce

"This makes a nice main dish for your Mexican-themed dinner or party. From Good Food Magazine May 1988."
photo by breezermom photo by breezermom
photo by breezermom
Ready In:
1hr 15mins




  • Heat broiler.
  • Arrange bell peppers and fresh chiles on broiler pan. Broil 4 inches from heat, turning with tongs, until skins are blistered, about 20 minutes. Let steam in separate covered bowls 10 minutes. Remove charred skin from peppers and chiles. Set chiles aside.
  • Prepare sauce: Cut bell peppers in half; remove stems and seeds. Place peppers, orange juice and 1/4 t. salt in food processor or blender and process just until smooth. Transfer to top of double boiler and set aside.
  • Prepare chiles: using small knife, make lengthwise slit in each chile, leaving stem intact, and remove seeds. (Canned chiles will be stuffed from top where stem used to be. Do not slit but blot dry with paper towels.).
  • Using fork, mix cheeses in small bowl and stuff into chiles.
  • Lightly beat egg yolks in mixing bowl. Add flour and 1 t. salt and beat until blended.
  • Whisk egg whites in second bowl until stiff peaks form. Using rubber spatula, gradually fold egg yolk mixture into egg whites, then fold in cornmeal.
  • Heat 2 T. oil in large heavy skillet over medium-high heat. Dip 4 chiles one at a time into batter and spoon batter over top to coat all sides. Place chiles in skillet and fry until crisp on one side, about 3 minutes. Using fork and spatula, turn chiles over and fry second side until crisp and golden, 2-3 minutes longer. Remove and drain on paper towels. Keep warm in oven. Repeat with remaining 2 T. oil, chiles, and batter.
  • Meanwhile, gently warm sauce over simmering water.
  • Spoon sauce into wide shallow serving dish and arrange chiles on top. Sprinkle sauce and chiles with corn and beans. Serve at once.

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  1. Absolutely fabulous! I just love Chiles Rellenos, and this version was delicious. Normally I add a bit of meat to mine, but stayed trued to the recipe, and this was wonderful. Made for ZWT8.
  2. This made a wonderful dinner! I already had the roasted red peppers and Anaheim peppers were in the fridge. Loved the sauce. I halved the recipe and look forward to making them again. Thanks!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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