Chile Rellenos

chile rellenos

Table of Contents

Servings: 6


6 poblano peppers
3 eggs, separated
8 ounces Monterey Jack cheese, cubed
2 tablespoons flour


Wrap the peppers in a wet paper towel and microwave on high for 2 1/2 minutes. Allow to cool and carefully peel off the skin. Make a slit in the side of the peppers, scrape out and discard the seeds, and set the peppers aside. Beat the egg whites until stiff and firm. Add the flour and mix. Beat the egg yolks. Stuff each pepper with the cheese and coat with the egg yolk, then coat again with the egg white and flour mixture. Fry in hot oil for about 2 1/2 minutes or until golden in color.
True pepper fans will love our Triple Pepper Cheese Dip. This dip recipe incorporates three different peppers into one cheesy sauce that’s perfect for dishing up with tortilla chips.


Leave a Comment

Your email address will not be published. Required fields are marked *

More Posts You Will Love

Black Bean & Corn Salsa Salad

The ingredients of this easy-to-make recipe blend into a robust, fresh flavor that works well as a relish with chicken or fish, as a side dish or served with tortilla chips.