Deep-Fried Chiles Rellenos

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/3/21
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
Nutrition Facts (per serving)
343 Calories
29g Fat
10g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 343
% Daily Value*
Total Fat 29g 38%
Saturated Fat 7g 36%
Cholesterol 95mg 32%
Sodium 376mg 16%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 11g
Vitamin C 10mg 48%
Calcium 234mg 18%
Iron 1mg 8%
Potassium 92mg 2%
*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.)

Chiles Rellenos are a sublime taste sensation made with chile peppers (of varying heat), eggs and Monterey Jack cheese. The original recipe called for poblano chile pepper, but various kinds of chiles can be used—Anaheim, ancho or Hatch are often substituted. Check out the heat levels of various types of chile 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 chiles

  • 1/2 pound Monterey Jack cheese

  • 1/2 cup all-purpose flour

  • 3 large eggs, separated

  • 1 tablespoon water

  • 3 tablespoons all-purpose 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 chiles 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 chiles in length and 1/2 inch in width and thickness.

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

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

  7. Place the stuffed chiles on a waxed 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 chile into the batter and then place on a saucer.

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

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

  15. Serve and enjoy.