Traditional Homemade Chile Rellenos!

Yeah Me!!! Survived the long weekend.  Anybody else with 4th of July exhaustion hangover still going on? It sure was fun but, I’m ready for a nap! (Maybe it’s a Grandma thing?) It’s time to move on…(pout…sigh)  I think the best way to do that is to share one of my all time favorite Mexican dishes! Chile Rellenos. I’m super excited to share this with you. I think this is a dish a lot of us are afraid to try and it’s a shame because it really isn’t that difficult to make.

It’s confession time again! I am not a huge fan of ultra spicy food. I do, however, love flavor and mild heat. So, don’t get scared and run away! This recipe is not over the top spicy hot!

This is not a chile relleno casserole. While those are good, and I enjoy them, they will never measure up to fresh homemade Chile Rellenos! They just can’t…it’s not their fault, they try, but they are a substitute for the real thing. This is the REAL thing!

Now Mars will argue with me that if you truly want the REAL deal you have to use a Poblano pepper. While I won’t admit it to his face…he is right! (Shhhhhh…don’t you tell!) I was taught by my Aunt how to make these using Anaheim Peppers. I suggest, starting out, you do to. The reasons are simple…you can buy them canned already roasted, with the seeds, stems and skins removed. (Whew!) Also, they are a thicker meatier pepper than a Poblano, in my opinion, so they are easier to work with. (Hooray for easy!) Lastly, they are generally a milder pepper so your lips won’t swell up the size of…of…never mind…you get the point!

I’m going to give you step by step instructions and I KNOW you can make these! They really aren’t as difficult as they may seem. You will love the experience! Come on…let’s give it a whirl!

Chili Relleno draining

First you are going to remove the Chile’s from the can and drain them on a paper towel. While they are draining, cut your cheese into nice quarter inch sticks about 3 inches long. I’ve found cutting them into sticks makes it easier to stuff them into the peppers.

Chili Relleno Prep

See, look how easy those cheese sticks slide into those peppers!  If a pepper tears while stuffing it…Scream and Panic!! I’m just kidding! lol  It’s not a big deal. It will be okay. Just move along. (These are going to be SO good!) Once they are all nicely stuffed you are going to set them aside and mix up the batter to dip them in.

Egg whites and yolks for chilie's

You will need three large eggs. Separate the whites from the yolks. Place the yolks in a small bowl. Place the egg whites in your handy dandy mixer and with the wire whisk attachment whip them until they form stiff white peaks. (Just like in the photo. Are you impressed? I’m remembering to take photo’s of all the steps! WOW!)  While whipping them, you will add one teaspoon of cream of tartar. This is REALLY important. Why? I have absolutely no idea! Because my Aunt told me so, and now I’m telling you. Okay, I’m joking. I forgot once and all the lovely fluffy batter fell off my pepper. (Sad…sad…sad!) So don’t forget. You don’t want a naked pepper!

Folding in the egg yolks

Next you are going to fold those lovely beautiful yellow egg yolks into your firm peaks. It’s important to fold. Those egg whites are “diva’s” and want to be treated as such! (Don’t ya love my Christmas spatula!)  Once everything is folded in and nicely blended we need those peppers you set aside. Oops…before you do that…heat a large skillet with about 1/2 inch of vegetable on medium heat. Okay…go find those peppers!

Flouring Chili's

Now that you have your peppers you want to sprinkle them with a little all-purpose flour. This will just help keep that “diva” batter on your peppers. (Do you get the feeling those peppers don’t like the batter? lol) Now for the fun part….

dipping chile relleno

Using a regular table fork, slide it under the pepper, lift if off the plate, and gently dip it into the egg batter. Use the fork to gently push it down into the batter and cover the entire pepper with the egg batter. Then, slide the fork back under the pepper and lift it out of the bowl and over to your hot skillet.

Frying Chili Relleno's

Gently place the pepper into the hot oil and slide the fork out.  The oil should be hot enough to immediately begin cooking the pepper. I sprinkle the top with cracked pepper and salt. Once the edges begin to brown take a “turner” or “pancake flippy thingy”, as I like to call it, and carefully flip them over. It’s really more like carefully “rolling” them over.

Golden Brown Chili Relleno

So beautiful! Now, just cook them a few minutes longer so that both sides are golden brown. Once done, remove from the hot skillet with your turner and lay them on a paper towel to drain off any excess oil. When they have drained you can plate them!

cooked chili Relleno's

Now you have a plate full of scrumptious mouth watering Chile Rellenos! We love to top ours with more grated cheese, guacamole, and the fresh homemade salsa. You can find the link for the salsa by clicking on it.

Perfectly Cut Chili Relleno's

This is exactly how they should look inside. All your cheese should be perfectly melted. You should have a nice fluffy golden batter on the outside. Batter, pepper, cheese. Ahhhh…delightful!  Doesn’t that look YUMMY!!! Someone find me a fork!

That is it! Serve them with rice and beans, or even the Chicken Fajita’s, for a full Mexican meal! Enjoy and as always…Thanks for stopping by my Nest! Have a “Chile” day! (You knew it was coming!)

Remember…if you have any questions feel free to ask. I check my comments and emails daily and I’ll get back to you as quick as I can!

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Chile Relleno’s
Chile Relleno’s
Norine Rogers

Traditional Chile Relleno's stuffed with Monterey Jack Cheese and dipped in a fluffy light egg batter. Serve with cheese, Guacamole and Fresh Salsa.


  • 1 can whole green Chile peppers, about 5-6, drained
  • 6-8 3 inch long cut, 1/4 inch thick monterey jack cheese sticks
  • 3 large eggs, whites separated from yolks
  • 1 teaspoon cream of tartar
  • vegetable oil for frying
  • 2-3 Tablespoons all-purpose flour

  1. On a paper towel drain your Chile Peppers. Cut your cheese into 3 inch long strips and 1/4 inch square. Stuff the cheese inside your peppers.
  2. Separate your yolks from the whites. In a large mixing bowl, with the wire whisk attachment, whisk your egg whites until stiff peaks form. Add in 1 teaspoon of cream of tartar. Gently fold in your egg yolks until well blended.
  3. Sprinkle your peppers with flour. In a large skillet heat a 1/2 inch of oil till hot. Using a fork gently dip the pepper into the egg batter and cover the pepper completely. Lift the pepper out of the mixing bowl, with the fork, and carefully place it into the hot skillet. Sprinkle the top with pepper and salt. When the edges turn brown, using a turner gently turn the pepper over. Cook the other side till done.
  4. When done cooking remove from skillet and drain excess oil on paper towel. Repeat process until all peppers are cooked. Serve with extra cheese, guacamole, and fresh salsa. Serve immediately.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: 5-6 servings
Serving Size: 1 Chile pepper
http://www.norinesnest.com/traditional-homemade-chile-rellenos/

8 COMMENTS

  1. Jennifer | 6th Jul 16

    Oh my goodness, Adam would love these, I know what I am making forone next week’s meals.

  2. Chelcie | 6th Jul 16

    Looks scrumptious!

  3. Carrie | 6th Jul 16

    Wow these look amazing….as does all your food. I would love to make these but my mixer is in storage, sadly! Once it’s out, I’ll be rocking this recipe! Now share your guac recipe with us, hehe.

    • norine@norinesnest.com | 7th Jul 16

      Carrie you are so cute! I have no doubt you’ll be rocking this recipe! I will post the Guacamole recipe! Promise! Thanks for stopping by! 🙂

  4. Alicia Baldwin | 8th Jul 16

    This looks and sounds divine! Chile Relleno is one of my favorite to order at restaurants. But between these, your carne asada tacos, salsa, guacamole……….I’ll never have to leave my house! Yummy! Thank you!!

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