If you’ve never tried Chiles Rellenos, you’re missing out! I first had them at a Women’s Retreat and I couldn’t believe how wonderful they tasted. This will be one recipe where you might be challenged in the temperance department!

Chiles Rellenos

6-8 long green chili peppers *(Anaheim)
1/2 t. salt
1/8 t. pepper (opt.)
1/2 c. flour
1/2 pound *Monterey Jack cheese, cut into cheese sticks to fit the inside of each pepper
5 eggs, separated

Broil both sides of whole chilies until brown spots and blistering appears on the skins (about 5 minutes each side). Cool slightly and peel, leaving the stems. After peeling, slit the chili pepper open and remove the seeds. Stuff with a strip of cheese.

In a bowl, beat egg whites until stiff. Add egg yolks all at once and mix.

Put flour, salt, and pepper in a separate bowl and dip the chilies in the flour, then the egg mixture. Fry in hot oil until golden brown. Drain on paper towels.

*Note: To save time you may substitute 1-20 oz can, whole, roasted chilies and eliminate the process of broiling the fresh chilies. Also, if you don’t have Monterey Jack cheese, substitute with cheddar cheese.

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