Chile Relleno – TWO RECIPES

by on December 28, 2012 » Add the first comment.
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Briefly, Chile Rellenos begin with Poblano Peppers (CLICK FOR IMAGE) which is often (incorrectly) sold under the name of a Pasilla Pepper. The pepper is prepared (see below) and then stuffed with picadillo (CLICK FOR IMAGE) and/or cheese, and then then dipped in an egg-based batter and deep fried, or baked at a high heat. They are served with several sauces. CLICK HERE if you don’t know what a poblano pepper is.

Preparing the Poblano Pepper

  1. Over a gas flame, or under an electric broiler, heat the Poblano until the skin is black and charred (CLICK FOR IMAGE) Do not remove the stems.
  2. IMPORTANT NOTE: If you are doing this inside, turn on all the vent fans in the house, cause your smoke alarm is likely to go off.
  3. NOTE: You can use Yellow Bell Peppers if one of your diners does not like any spice to their meal. Prepare these in the exact same way.
  4. When the pepper is well charred, and still hot, put it into a plastic ziplock bag for 2-5 minutes. This will allow the steam to separate from the flesh of the pepper.
  5. Wearing plastic gloves remove the blackened skin.
  6. DO NOT rinse them under water, this will remove much of the flavor. You may find a paper towel useful in sloughing off the skin.
  7. Examine the pepper for a pre-existing slice or hole, and use that as your starting point for the next step.
  8. Make a small slit in the pepper to remove most of the seeds, which can be tough and bitter. Leave the membrane for hotter rellenos, remove the membrane if you prefer not as much heat.
  9. Pack the pepper with Picadillo, but be careful not to overfill the pepper and split the pepper.
  10. Allow for overlap for closing and securing with a toothpick
  12. When you are ready to eat, roll in flour, then dip in the relleno batter, and place in baking dish or pan
  13. Top with shredded Asadero cheese and put into the oven for 20 minutes at 350 degrees.
  14. While it is cooking, prepare your refried beans, which make a great side for this recipe.
  15. Alternate Cheeses: , Queso Quesadilla, Queso Chihuahua, Queso Oaxaca, Monterey Jack



  • 4 eggs, separated
  • 1 tablespoon of flour, plus extra for dredging the chiles
  • ½ teaspoon salt

How to Make the Batter

  1. Combine the flour and salt in a separate bowl
  2. Preheat a pot of vegetable oil to 375 degrees or your oven to 450 degrees.
  3. In an electric mixer whip the egg whites to stiff peaks.
  4. Mix in the yolks one at a time.
  5. Finally mix in the flour and salt.

Bringing it all Together to Cook

  1. Stuff Picadillo into Poblano, firmly but not too firmly that it splits the wall of the Poblano
  2. NOTE: If you will be cooking these open faced with Chili Tomato Sauce and Cheese on top, fill it up all the way, if you will be battering and frying these, leave room for the edges to overlap and afix with a toothpick.
  3. If frying: Roll in flour and then dip in batter. Place immediately in hot oil (360 degrees) until bubbles stop, then pick up with spider strainer and place on newspaper NOT paper towels
  4. If baking: Roll in flour and then dip in batter. Place on sheet pan and bake at 450 degrees for 20 minutes or until browned.
  5. If open faced: Top with Chili Sauce and grated Asadero cheese – Bake at 350 degrees for 20 minutes

Alt topping

Green Pipian Sauce:
1 1/4 cup green pumpkin seeds ( pepitas)
1 pound tomatillos, husked and rinsed
1 serrano chile, stemmed
1/2 medium white onion, roughly chopped
1 1/2 cups chicken broth, preferably organic, warmed
1/4 cup loosely packed fresh cilantro leaves
1 teaspoon sugar
Salt and freshly ground black pepper


2 egg whites
4 large green Poblano chilies
5 “fingers” of asadero, manchego or tierno cheese
1/4 CU milk
1/4 CU white flour
1/2 tsp salt
scant pepper
1 tsp oregano
Vegetable oil

1. Put chilies under broiler four over other high heat until they start to blacken
2. Put into plastic bag 10-15 minutes to sweat
3. Remove from bag and carefully peel off skin
4. Slit one side carefully and remove seeds or cut tip and insert cheese
5. Stuff chilies with cheese. Dice fifth finger and set aside for step #7
6. Beat egg whites until they form peaks
7. Mix together yolks, milk, flour, salt, pepper, extra cheese and oregano
8. Gently combine mixture with egg whites
9. Heat 1″ vegetable oil in frying pan
10. Dip each chili into batter, then fry until light brown OR put into baking disk and bake at 350 degrees for 15 minutes
11. Serve with garnish

– Avocado
– Chives
– Grated cheese
– Sour Cream
– Diced tomato
– Mushrooms
– Cilantro


Canned tuna

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