Chile Rellenos

  • Servings: 8
  • Provided by:

    Ingredients Print Recipe

  • 8 small fresh poblano chili peppers
  • 3 cups (750 mL) shredded cheddar cheese or Monterey jack cheese
  • 6 oz (170 g) goat cheese, (ché
  • vre) softened
  • 2 green onions, minced
  • 3 eggs, separated
  • 1/2 cup (125 mL) all-purpose flour
  • Vegetable oil, for deep-frying
  • 1 Roast Tomato Sauce recipe
  • 2 tbsp (30 mL) chopped fresh coriander or fresh parsley


On rimmed baking sheet, broil chilies, turning often, for about 10 minutes or until charred and blistered all over. Transfer to bowl; cover and let stand for 15 minutes or until skins loosen. Peel off blackened skin. Cut lengthwise slit along 1 side of each chili; open and cut away seeds to remove.

In bowl, beat together Cheddar cheese, goat cheese and green onions; divide into 8 portions and stuff inside chilies. Pinch slits to close. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large bowl, beat egg whites until stiff peaks form. In small bowl, beat egg yolks with 1 tbsp (15 mL) of the flour; fold into whites.

In heavy skillet, pour in enough oil to come 1 inch (2.5 cm) up side. Heat until 350 degrees F (180 degrees C) on deep-fryer thermometer, or until small dollop of batter browns in about 8 seconds.

Roll chilies in remaining flour to coat; shake off excess. In 2 batches and using metal tongs, dip each chili into batter to coat.

Fry chilies, seam side down and turning once, for about 5 minutes or until golden brown. Drain on paper towellined plate. (Make-ahead: Let stand for up to 30 minutes. Reheat on baking sheet in 400F/200C oven, about 10 minutes.)

Spoon warm Roast Tomato Sauce onto platter; place chilies on top. Sprinkle with coriander.

Tip: A deep-fat fryer can also be used. Follow manufacturer's instructions.

Fresh poblano peppers are mildly hot and darker green with more tapered tips than sweet green peppers. If they are unavailable or if you want a milder version, use small sweet red or yellow peppers.

Note: If using the small bell peppers you will need to adjust the cooking time to about 3 minutes, turning once until golden.

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