Chile Rellenos

For a lesson in regional American foods this recipe comes from New Mexico. Chile Rellenos originated from Mexico but have become a popular New Mexican dish made from their very own grown green chilies. The green chilies are  roasted, stuffed with cheese, then battered and finally fried.


  • 6 green chiles (New Mexico green chile, Anaheim, Poblano)
  • Sharp Cheddar Cheese
  • 6 Eggs
  • 2 Tbsp Flour
  • 1/2 tsp salt
  • Vegetable Oil


  1. Roast 6 green chiles on a grill or over a flame.
  2. Wrap in wet dish towel. This will help to steam the skins so it is easier to peal the roasted skins.
  3. Remove skins and extra seeds.
  4. Slice sharp cheddar cheese in 1/4 inch pieces.  Place in single layer inside chile.
  5. Separate 6 eggs into whites and yokes (being careful not to get any yokes in the whites)  Add 2 Tbs of flour and 1/2 tsp of salt to egg yokes. Stir.
  6. Whip egg whites until stiff peaks.  Fold in egg yokes.  Don’t over blend.
  7. Meanwhile, heat skillet on medium heat with a thin coating of vegetable oil.
  8. Spoon a layer of egg mixture into pan, lay stuffed chile on mixture, top with a layer of egg mixture.
  9. Once the relleno browns on the bottom, turn over and brown on other side.  Remove to plate.
  10. Continue to adjust the stove temperature so that the pan does not get too hot.  Add more oil as needed.
  11. Continuing with rest of chiles.  Layer finished rellenos on plate placing wax paper or foil between chiles so they don’t stick to each other.


[album: Rellenos/]
Other Green Chile Recipes

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