Yummy cheese-filled green chile rellenos are dipped in a unique batter and deep-fried in canola oil.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 12 Anaheim chile peppers, charred and peeled
- 1 pound Cheddar cheese, cut into 12 strips
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 egg, beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon canola oil
- oil for frying
Instructions
- Remove seeds and membranes from chile peppers. Stuff each pepper with a strip of Cheddar.
- Mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil together in a small bowl until well combined. Place remaining 1/2 cup flour on a shallow plate.
- Pour 1 inch oil into a heavy frying pan. Heat over medium-high heat.
- Roll each pepper in flour, then dip in batter. Fry in batches until lightly browned on both sides.
- Use canned green chiles, or char fresh green chiles over a flame, then peel them. Remove the seeds and membranes.
Nutrition Facts
| Calories | 741 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 171 mg |
| Dietary Fiber | 3 g |
| Protein | 39 g |
| Saturated Fat | 25 g |
| Sodium | 1746 mg |
| Sugars | 11 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I need instructions on how to put the cheese in…. Lol!! I thought it tasted good. My husband wants me to add more flavor. I’ll try garlic and?
Excellent recipe! Being an old native of New Mexico and lover of Hatch Chiles. This was like old home week. I have used Cheddar cheese but, love Cotijo or Asadero also. I would like to submit a method of blistering the peppers that works like a charm for us. Get a small propane torch, and blister the peppers outside on your bbq grill, laying them on the grill and turning them with tongs until black. Use the tongs to put them in a plastic bag while still warm and seal it. Place them in the freezer and when you are ready to cook them, take them out of the bag one by one and hold them under the faucet with cool running water. The skin slides right off. Pat them dry and follow the recipe…
We always add a strip of round of steak inside with the cheese.
Highly requested at this ranch.
Delicious! Absolutely love this recipe!
Good stuff. YUM!!
I used the battery portion of this recipe, stuffed chilies with shredded chicken and Cheese and v used a green sauce
As usual I deviated somewhat I used Masa flour. getting the skin off the hardest thing about this recipe. I only coated the top of the peppers with The mixture. it was it darn tasty.
I have been making similar ones with my own recipe however I use Monterey Jack Cheese to fill them, and I don’t measure. I also top with a thin cheddar cheese sauce. Serve with Spanish rice and re fried bean and guacamole salad.
This is not an authentic recipe. First off the yellow cheese is wrong, who uses yellow cheese for stuffed peppers? Next is the egg mixture. Egg whites whipped up should be your only choice. Stop putting out recipes like this one of its not authentic.
Love this recipe!! Family love especially when I use fresh chile.
This is my first review. Thanks for the recipe PANCHITA! I cheated a little bit and used the leftover canned green chile’s I had from another recipe. I also followed the advice of a few others and whipped my egg whites before adding them to the rest of the batter ingredients. The batter fried up light and crispy on the outside, soft and pillowy on the inside. I even used the extra batter on some veggies ie sweet potatoes, asparagus, zucchini etc. Will definitely make again!
I made this using only 4 large Anaheim peppers for a family of two. I was really surprised how easy it was but satisfied with the turn out. I will make this again and hopefully the next time around they look better in appearance:)
Delicious & crispy!
excellent recipe
Yummy X’s Ten!!
I didn’t have flour or the other ingredients for the batter so I use pancake mix. It came out good.
Turned out very tasty. No problema after hunting down, skinning and gutting the chiles. I made so much batter I’m deep frying EVERYTHING!!!…
When I make this I mainly use Hatch Chiles or if I’m out the canned green anaheim’s. I’m not a fan of the poblano. I also use Boars Head Chipotle Gouda Cheese which I find ads a little kick and really like the flavor
So easy and super delicious! Followed the recipe exactly, every one loved it! Served smothered with green chili, lettuce and diced tomatoes.
Should have included a recipe for mole’ or other sauce to pour over the top. Thank you, I love Chili rellenos !!