ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

How to Make The Best Chile Rellenos

Updated on May 27, 2017
Margie Lynn profile image

Margie Lynn started cooking as a teen for the family. She loves trying old and new recipes and sharing with others.

Chile Rellenos
Chile Rellenos | Source

Making Chile Rellenos

Chile Rellenos are a scrumptious green chile stuffed with cheese and dipped in a batter and fried. The word Rellenos in Spanish is stuffed, this Mexican cuisine dish originated in the city of Puebla. Chile Rellenos are a delicious appetizer or can be made a meal with a side of Spanish rice, refried beans, and a guacamole salad. Makes a delightful meal for a party! Now that I have your mouth-watering let gather our ingredients and get these Chile Rellenos cooking! Enjoy!l

Ingredients

  • 12 medium Anaheim or Poblona pepper, roasted, peeled
  • 1 pound Monterey Jack Cheese, shredded
  • 3 cups flour
  • 1 cup cheddar cheese, shredded
  • 4 eggs, beaten
  • 1/4 cup milk
  • 1 tablespoon salt
  • 1/2 teaspoon black or white
  • 1/4 cup Canola oil

Instructions

  1. Toss the two kinds of cheese together in a bowl.
  2. Stuff the roasted peppers with the cheese mixture and set aside.
  3. Beat together the eggs and milk and set aside.
  4. In a large bowl, mix the flour, salt, and the black pepper. Roll the stuffed peppers first in the egg mixture then in the flour mixture. Gently shake off the excess flour from the peppers.
  5. Using a heavy frying pan, heat the oil over medium-high heat.
  6. Fry the chile Rellenos on both sides until they are lightly browned.
  7. Makes 6 servings.

How to Roast Peppers

How to Roast Peppers
How to Roast Peppers | Source

Ingredients

  • 12 Anaheim or Poblona peppers
  • resealable plastic bag

Instruction

  1. Turn your oven on the broil setting.
  2. Lay the peppers on a jelly roll pan and place 5 inches under the broiler for about 12 to 17 minutes.
  3. Turn occasionally, until the skins are blistered and evenly browned. Be careful not to burn them.
  4. Remove the peppers and place in a plastic bag and close tightly.
  5. Let stand for 20 minutes, then peel and remove seeds and membranes.

Anaheim Pepper

Anaheim Pepper
Anaheim Pepper | Source

Poblona Peppers

Poblona Peppers
Poblona Peppers | Source

Have you made Chile Rellenos?

See results

How to Make Chile Rellenos

Tell me how you like them!

Cast your vote for How to Make the best Chile Rellenos

© 2017 Margie Lynn

Give me comments on my Chile Rellenos

    0 of 8192 characters used
    Post Comment

    • Margie Lynn profile image
      Author

      Margie Lynn 3 weeks ago from Beautiful Texas Hill Country

      Lena, we love spicy food at our house too! Thanks for stopping I !

    • Spanish Food profile image

      Lena Durante 3 weeks ago from San Francisco Bay Area

      I *love* chiles rellenos! The spicier the better, if you ask me, so I always add some paprika and cayenne to my filling. Thanks for sharing your recipe!

    Click to Rate This Article