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Recipe: Mom’s Homemade Chiles Rellenos


  • 6 Ancho, Pasilla, or Anaheim Chiles
  • ¼ C Flour
  • 6 Eggs
  • ½ pound Monterrey Jack Cheese or Mexican Queso Blanco
  • Salt
  • Shredded cooked Chicken, Beef, or Pork if desired
  • 1 C  Canola oil (if you are using the frying method)
  • Your favorite Salsa 

Roasted Green Chiles by QueenieVonSugarpants on Flickr

Preparing the Chiles

  1. Rinse chiles and dry.
  2. Place chiles on baking sheet and broil until the skins turn brown (charred).  Turn and char the other side.
  3. Place the chiles in a plastic zip bag immediately after removing from oven.  Wrap the bag in a towel to keep heat in.  Allow the chiles to steam in the bag for 10-15 minutes or until skin start to loosen.
  4. Peel chiles under cold water.  If you have sensitive skin  where gloves for this step and for step 5.
  5. Remove stem end of chiles and make a slit down the sides.  Open chiles and remove seeds and membranes (this is where most of the heat is in chiles.  If you like things extra hot, you can leave the seeds in.
  6. Put a strip on cheese inside each chile.  Add some shredded meat to each if you are using meat.

Egg whites are beaten to soft peaks by QueenieVonSugarpants on Flickr

Making the Batter

  1. Separate the eggs.
  2. Beat whites into medium peaks.
  3. Mix yolks with 1T flour and about ¼t salt.
  4. Gently fold the yolks into the whites.


There are two methods for cooking the chiles: 

Coating the Stuffed Chiles with flour by QueenieVonSugarpants on Flickr


  1. Put half the remaining flour on a plate.  Put the prepared chiles on the flour and sprinkle the remaining flour over the top.  Coating the chiles with flour will help the egg batter to stick.
  2. Heat the oil in a frying pan.  It is hot enough when a drop of water doesn’t sink to the bottom, but dances on top of the oil.
  3. Dip each chile in the egg mixture and coat thoroughly.
  4. When coated, place in hot oil and fry until golden brown.  Turn and cook other side until golden and cheese is completely melted.



If you don’t want to fry them, they can also be made as a casserole:

  1. Put half the egg batter in a greased baking pan.
  2. Add the stuffed chiles in a single layer.
  3. Then add the remainder of the batter.
  4. Bake at probably 375F for +/- 20 minutes or until it is golden brown and eggs are completely set.

In either case, serve covered in your favorite salsa:  Red Tomato Salsa or Roasted Tomatillo Salsa.  Quick and easy sides for this dish are black or pinto beans and rice.

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10 comments to Recipe: Mom’s Homemade Chiles Rellenos

  • Ah, brings back memories. My dad used to make chile rellenos occasionally with chiles he grew in the garden. They were wonderful, but there was one problem. His chiles varied – tremendously – in their heat. One would be nice and mild, delicious and flavorful, and the next would be so hot it’d burn the tastebuds right off your tongue. Since he loved the super-hot foods and no-one else in the family did, we solved this problem by sharing. Anyone who took a bite of a chile relleno that was too hot would just pass it over to him. He gobbled them up, often with fresh jalapenos sliced over the top.

    Interestingly, in the past couple of years, I have been growing more fond of hotter peppers. Unfortunately, my husband has not so I’m having to separate my hot food from his. Too bad there’s no way to make vegan chile rellenos. :(

  • Yum, might make this one during the weekend. I just made cheese that would be good for filling. Definitely need to try the tomatillio salsa. I’ve got lots this year, grew them under plastic row cover this year.

  • Tree

    This sounds like the perfect melt in your mouth winter meal, with a nice bowl of tortilla soup on the side. MMMMmmmmm :)

  • SusanB

    Thank you for this recipe! I have had serious relleno thoughts the last few weeks viewing all the pepper choices at the market but have no family history of making them and don’t like frying much.

  • Looks delicious. I grew Anaheims for the first time this year just for this dish, but I’m kind of disappointed that they have no heat whatsoever – I was expecting mild, not cold. Is that how they are supposed to be?

    I usually like to try a variety before going to the trouble of growing it, but they just aren’t commonly available in my area.

  • Great timing. I too have been having chiles rellenos thoughts, while staring at my first-ever anaheims and anchos ripening in my garden. I prefer the oven method, though I make the peppers separately on a well-greased baking dish rather than all mushed together a la casserole style. Yum. And I love that anaheims are not hot — can’t do hot. Hope the anchos are mild too.

  • Ali

    Chili rellenos are my favorite! Place rellenos on a greased (med. hot)
    pancake griddle or cast iron skillet and brown until cheese is melted and enjoy!

  • It look amazing. I’m going to try it tomorrow.

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