Chile Rellenos

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 390.8
  • Total Fat: 34.1 g
  • Cholesterol: 87.8 mg
  • Sodium: 137.1 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 11.5 g

View full nutritional breakdown of Chile Rellenos calories by ingredient
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These are delicious chiles stuffed with queso fresco, battered, fried, and then served in a light tomato-chicken broth. These are delicious chiles stuffed with queso fresco, battered, fried, and then served in a light tomato-chicken broth.
Number of Servings: 8


    8 Chile Poblano
    16 oz Queso Fresco
    3 large eggs, separated
    1/4 cup flour
    1 cup canola oil

    Tomato broth:
    6-7 tomatoes (roma)
    2-4 cups low sodium chicken broth
    salt, if desired


Prep the chiles.
*Wear gloves and be sure to have good ventilation in the kitchen when you prep the chiles. Be careful not to touch your face after working with the chiles.
1. Roast the chiles. To do this, roast the chiles directly on the stovetop, turning them as the skin becomes charred.
2. Place the chiles in a gallon sized ziploc bag, blow air into the bag and seal it. This will help the skins separate from the chiles. Allow the chiles to cool, about 20-30 minutes.
3. Remove the chiles from the bag and peel the charred skin from the chiles. Rinse each chile gently, pat dry, and set aside.
4. Cut a circle around the top of each chile, pop off the top, remove the seeds from the inside and clean out as well as possible. If you can, remove the veins from inside the chile to reduce the "heat."
5. Stuff each chile with the queso fresco. You can slice or crumble the queso fresco to get it to fit inside the chile. Replace the top on the chile.

6. Prepare the batter. Separate the yolks and egg whites. Place the egg whites in a clean bowl and beat with an electric mixer until fluffy. Fold in the egg yolks.
7. Add the oil to a skillet and preheat to medium heat. You will fry one or two chiles at a time in the skillet.
8. Set up an assembly line of stuffed chiles, a plate with flour, and the egg mixture. Dust the chiles with the flour, then dip in the egg mixture.
7. Add the chile to the skillet and fry until the batter is browned, turning the chile until all sides are browned. Remove chile from the skillet and place on a paper towel to drain some of the extra oil.

Tomato broth:
Blend the tomatoes with the chicken broth. Pour the mixture through a strainer and move it to a pot that is large enough to hold the chiles. Heat the tomato broth until it reaches a boil then turn down to low.

Place the prepared chiles in the pot with the tomato broth and heat for a few minutes until coated.
Serve chile in a bowl with broth.

Serving Size: Makes 8 stuffed chiles

Number of Servings: 8

Recipe submitted by SparkPeople user JJGETMOVING789.

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