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Stuffed Chile's aka Chile Rellenos

Updated on August 8, 2012

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stuffed chili's

This recipe is for those who love to cook and that love a challenge. I learned how to make chili rellenos with cheese about 13 years ago and about 3 years ago I started making them with ground beef (carne molida). My family loves when I make this dish with Spanish rice of course, they savor every bite!

Here it is

stuffed chili with spanish rice
stuffed chili with spanish rice

Cook Time

Prep time: 45 min
Cook time: 30 min
Ready in: 1 hour 15 min
Yields: one chile serves one person and 2cps rice 5-6 srvd


  • 6 Chile's Green Chile (pablano)
  • 1-2 cups Flour
  • 3 eggs, whites (no yoke)
  • 1 onion, white or yellow chopped
  • 2 tomatoes, chopped
  • 1 can tomatoe sauce
  • 1 lb ground meat
  • 1 clove garlic (optional)
  • 1/2 cup cilantro (optional), chopped
  • 2 cups white rice, if making spanish rice
  • 2 table spoons caldo de pollo

This is how I do it

  1. I cook the ground meat and I place the chile's directly on stove burners and roast them till the skin is all black and soft not burnt, I set the Chile's aside and let them cool off. Mean while I finish cooking the meat and drain the oil and set it aside. Put the flour in a bag (plastic) and using only the clear white from the 3 eggs and you (yoke not needed) batter (stir/mix) the egg white till it's all bubbly/foamy). Meanwhile you carefully peel all the skin off the chiles with your hands (it should easily peel off) make a slit in each one and stuff them with the meat, then cover the outside with flour and dip into the battered egg whites and place onto pan that is already heated with some cooking oil not too much about 1/4 cup of oil should be good for all chile's. evenly fry/cook the chile's. Place the stuffed chile on a plate with some spanish rice and then pour some sauce over the chile (you can pour a little on rice if you like).
  2. After I set the meat aside and let the chile's cool off I start the rice by frying some onion and browning the rice mean while I start to prepare everything I need for the chiles. once the rice is a little brown you then add about 3/4 of the tomatoe sauce from can and add 31/2 to 4 cups of water bring the rice to a boil and then lower the flame as low as possible cover the pan with lid - it should be done in 15 minutes.
  3. In a sauce pan mix some cut up tomatoes, onion, cilantro, the left over tomatoe sauce, 1 1/2 cups of water, caldo de pollo and clove of garlic; let it simmer on low heat so that it doesn't finish to a boil until you are done with the chiles


for the people who don't eat meat they can stuff the chile's with their choice of cheese (grated or crumbled)


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    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      I should have been born Latin... this is but one reason. thanks