Chile Rellenos

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 323.7
  • Total Fat: 24.0 g
  • Cholesterol: 189.7 mg
  • Sodium: 361.4 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 15.2 g

View full nutritional breakdown of Chile Rellenos calories by ingredient
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Delicious Chile Rellenos. Time consuming but worth the trouble. Delicious Chile Rellenos. Time consuming but worth the trouble.
Number of Servings: 4


    4 Poblano Chilis
    4 oz colby jack reduced fat cheese
    4 eggs separated
    1/4 tsp of kosher salt
    1 cup Mazola Canola oil for frying- after frying I had 3/4 cup of oil left ( that's why the 4 tbsp in the recipe)
    King Arthur 100% white whole wheat flour 1 tbsp and enough to coat peppers before dipping in egg mixture.


Rinse the chiles. Preheat your oven to broil. Place the chiles in a 9x14 baking dish and place on the top shelf of your oven.
Watch and listen closely. when the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands.
When both sides are fairly evenly charred, romove them from the oven. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam. After a few minutes, check them. Once the skin comes off easily, peel each chile.
Cut a slit almost the full length of each chile. Make a small t across the top by the stem. Pull out fibers and seeds( this is where the heat is) and replace with a chunk of cheese. Close with toothpicks. You can set these aside. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed. Heat the oil in a skillet until a drop of water sizzles when droped into the pan. Beat the egg yolks with one tbsp of flour and salt. Mix the yolks into the egg whites and stir until you have a thick paste.
Roll the chiles in some flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towel to drain. Serve with beans and salsa.

Serving Size: 4 peppers

Number of Servings: 4

Recipe submitted by SparkPeople user BETHV61.

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