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Chiles Rellenos Recipe

Read this if you ask your self “How do I use Poblano or Anaheim Peppers?”

Chiles rellenos is an old Mexican dish produced with poblano or Anaheim peppers that are stuffed and then deep fried after being dipped in batter. The name of this dish actually means “stuffed chiles” in Spanish. The actual stuffing varies from place to place, and reigions sometimes put their own mark on this old Mexican recipe. If you are interested in making this classic mexican dish, and you can handle a little heat (or a lot), here is a delicious way to make chiles rellenos. This chiles rellenos recipe was handed down to me by a friend and so on. This is a great recipe to use if you want to make chiles rellenos for the first time.

Chiles Rellenos


  • 10 fresh anaheim or poblano chiles
  • 1 pound Monterrey Jack cheese
  • flour for dredging
  • salt and pepper
  • 4 eggs, separated
  • oil for frying
  • Red Chile Sauce (recipe follows)


  1. Char chiles over gas flame or under broiler, turning to blacken
    all over. Place in a paper bag, close, and let steam for 15 minutes.
    Rub off skin. Cut lengthwise, stopping about 1/2 inch from the tip.
    Scrape out veins and seeds.
  2. Stuff each chile with a 3 inch by 1 inch stick of monterey jack.
    Dredge chiles in flour seasoned with salt and pepper. This is very important for chiles rellenos.
  3. Beat whites until foamy, add pinch of salt, and beat until stiff.
    Beat yolks, then fold into whites. Working quickly, dip chiles in
    eggs to coat.
  4. Fry chiles in 1 inch of hot oil in a large skillet, turning to
    brown evenly. Drain on paper towels. Serve with red chile sauce.

Serves 4.

Red Chile Sauce

  • 20 dried New Mexico red chiles
  • 2 cloves garlic, peeled and crushed
  • 1 small yellow onion, peeled and quartered
  • 1 tsp ground cumin
  • salt
  • 1 tsp sugar (optional)

Wash chiles and remove stems, seeds and veins. Bring pot of water
to a boil. Add chiles, cover, and remove from heat. Soak until
soft, about 1 hour, then drain, reserving soaking water.

Place chiles, garlic, onions and 2 cups of soaking water in a
blender or food processor. Puree until smooth. Thin with more
soaking water if sauce is too thick.

Strain sauce into a large saucepan. Add cumin, season to taste with
salt, and simmer, uncovered, over low heat for 10 minutes. If sauce
taste too bitter, add sugar.


After you have done this, pour over your chilies rellenos

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