Deep-Fried Chilies Rellenos

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/10/19
fried chile peppers with cheese relleno

Brian Hagiwara / Photolibrary / Getty Images
Prep: 80 mins
Cook: 4 mins
Total: 84 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
246 Calories
14g Fat
18g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 246
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 34%
Cholesterol 103mg 34%
Sodium 592mg 26%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Protein 12g
Calcium 277mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chilies Rellenos are a sublime taste sensation made with chili peppers (of varying heat), eggs and Monterey Jack cheese. The original recipe called for poblano chili pepper, but various kinds of chilies can be used—Anaheim, ancho or Hatch are often substituted. Check out the heat levels of various types of chili peppers and then pick the type that fits your tolerance. Serve with warmed flour tortillas, Mexican rice and refried beans for an authentic experience.

Ingredients

  • 2 (4-ounce) cans whole green chilies
  • 1/2 pound Monterey Jack cheese
  • 1/2 cup flour
  • 3 eggs (separated)
  • 1 tablespoon water
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 3 to 4 cups oil (or amount needed for deep frying)

Steps to Make It

  1. Gather the ingredients.

  2. Drain the chilies and cut slits in the side of each one, taking care to keep them in one piece.

  3. Remove the seeds and membrane.

  4. Cut the cheese into sticks about an inch shorter than chilies in length and 1/2 inch in width and thickness.

  5. Place the cheese sticks inside the chilies and press the sides together gently to seal.

  6. Place the 1/2 cup of flour in a dish and thoroughly coat each chili pepper.

  7. Place the stuffed chilies on a wax paper-lined cookie sheet and chill for an hour.

  8. Beat the egg whites until stiff.

  9. In another bowl, combine the egg yolks, water, 3 tablespoons flour and salt; mix together until smooth.

  10. Gently fold the beaten egg whites into the yolks mixture to make a batter.

  11. Preheat a deep fryer to 375 F. and add oil for frying.

  12. Dip each chili into the batter and then place on a saucer.

  13. Slide the stuffed chilies from the saucer into the hot oil.

  14. Fry about 4 minutes, until the chilies are puffed and golden.

  15. Serve and enjoy!