Recipes

CHILIES RELLENOS
  • Ingredients
  • 12 large, mild green chilies with stems on
  • (if fresh ones are not available, buy three 4-ounce cans)
  • 8 ounces Monterey Jack cheese,
  • cut into long narrow strips
  • Batter (recipe follows)
  • vegetable oil or lard
Directions
  1. First parch the chilies using this method
  2. Rinse, drain and pierce each one close to the stem
  3. If chili is large, piece twice, once on each side
  4. Place chilies on a cookie sheet, cover with foil and broil
  5. Rotate chilies as they turn amber so skin blisters uniformly
  6. Remove chilies and place in a bowl and cover with a cold, damp towel for 10 minutes
  7. This steams the chilies to make peeling easier
  8. Peel the chilies starting at the stem end and peeling downward
  9. Leave the stems on. Open a small slit below the stem and remove seeds if desired
  10. Insert strips of cheese into the chilies, using care not to split them
  11. Place on paper towels to drain. Heat oil in a large skillet
  12. Dip each cheese-stuffed chile into the batter and fry until golden
  13. If you deep-fry the chilies they look rounder and fluffier
  14. Drain on absorbent paper towels and serve immediately
  15. Top with green chile and serve with refried beans.


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