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Chile Rellenos

Rated as 4.24 out of 5 Stars

"Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil."
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Ingredients

50 m servings 741 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
  2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
  3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Footnotes

  • Notes
  • Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove seeds and membranes.

Nutrition Facts


Per Serving: 741 calories; 42.3 g fat; 52.3 g carbohydrates; 39.2 g protein; 171 mg cholesterol; 1746 mg sodium. Full nutrition

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Reviews

Read all reviews 130
  1. 161 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

In order to get authentic tasting chile rellenos, you should use a couple of eggs, seperated. Whip the whites w/an electric mixer until stiff peaks form. Beat the yolks seperatley and fold the...

Most helpful critical review

I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of all types. For me, Anaheim peppers are too mild, and I'll go for the Poblano any day (and who said ...

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In order to get authentic tasting chile rellenos, you should use a couple of eggs, seperated. Whip the whites w/an electric mixer until stiff peaks form. Beat the yolks seperatley and fold the...

My husband thought these were very good, I thought they were decent. Something has to really blow me away to give it 5 stars. I followed one of the suggestions below and also did some research ...

This was the best and easiest recipe for rellenos, I tweaked it just a little and instead of going thru the hassle of cutting the cheese, I used string cheese, the combo stick with cheddar and ...

My husband loved these and told me I could make them every week. They really are good. I did take the advise of other reviewers and beat the egg whites separate then folded them into the rest ...

I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of all types. For me, Anaheim peppers are too mild, and I'll go for the Poblano any day (and who said ...

I found it easier to seed the chiles before roasting them so that they don't tear up much. Also, be sure to completely coat the stuffed pepper with meringue, which acts as insulation against th...

You must use "Big Jims" to get the proper flavor/spice/taste. That is the long skinny green chile. These were very rich! We only needed two a piece with a side of black beans and rice for a V...

This recipe was excellent and I impressed the hell out of my girlfriend whom had tried this same dish at a restaurant we went to just a couple of weeks prior. I was told that mine was much bette...

This dish was fantastic. My boyfriend wanted seconds and even thirds. I used the canned whole chiles and added monterey jack in with the cheddar. It turned out very well. The only downside w...