Chillies Rellano

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 242.4
  • Total Fat: 13.9 g
  • Cholesterol: 63.3 mg
  • Sodium: 455.3 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Chillies Rellano calories by ingredient
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Tedious recipe but so worth the time Tedious recipe but so worth the time
Number of Servings: 4


    0.5 cup Great Value Fancy Shredded Low-Moisture Part-Skim Mozzarella Cheese
    4 oz Cheese, Great Value Finely Shredded Colby & Monterey Jack Cheese (by FOXY67)
    0.50 cup El Rosa whole wheat flour
    10 oz Great Value diced tomatoes with green chillies
    2 tbsp Crisco Pure Vegetable Oil
    1 small Onions, raw
    1.5 cup Great Value Chicken broth reduced sodium
    2 tbsp Great Value Distilled White Vinegar (by MALVYN)
    1 tsp Oregano, ground
    0.5 tsp Cumin ground
    1 tsp Garlic powder
    1 tsp Great Value Worcestershire sauce
    0.3 tbsp Chipolte Peppers in Adobo Sauce (by BELLABOOKWORM)
    0.25 tsp Cinnamon, ground
    0.5 tsp Salt
    8 tbsp Bob Evans Liquid egg whites
    1 large Egg, fresh, whole, raw


Read through the steps before beginning.


Adjust oven rack so that it is about 6 inches from the broiling unit. Turn the oven to broil . Prepare a cookie sheet with aluminum foil and place the peppers on it then put under the broiler for 8 minutes per side, or until they are about 80 % blackened, about 8-10 minutes. When the peppers are done, carefully take out of the oven and place in a ziplock bag to cool and steam for about 20 minutes, When the peppers are cool, remove from the bag one at a time and remove the skins. Running cold water over the peppers helps to loosen the skin. Next, make a slit vertically down one side of the peppers and remove the seeds and veins then pat dry with a paper towel and place on a platter. Mix the cheeses and form four cones then place them on a platter or plate and put in the freezer. When the cheese is cool, place inside each pepper and close with a toothpick. dredge each pepper in flour and put the platter back in the freezer for at least 30 minutes, Put the tomatoes in a blender and blend until they are pureed. Set aside. Heat 1 tablespoon of the oil in a medium sauce pan and cook the diced onion until it is translucent, about 5 minutes. Add the garlic powder, pureed tomatoes, chicken broth, vinegar, cumin, cumin, pepper sauce, worcestershire sauce, cinnamon, and oregano, Cook and stir occasionally for about 20 minutes until the sauce is reduced by half. Preheat the oven to 200 degrees and warm platter in the oven. To make the batter and finish the rellanos, mix 1/4 cup of the flour with the salt in a shallow bowl or pie pan. In a separate bowl whip the egg whites until stiff peaks form. Remove the peppers from the freezer and dust with some of the flour, shaking off excess. Mix the egg yolk into the remaining flour then use a spoon to coat the peppers on both sides.. Heat the remaining 1 tablespoon of oil in a large pan and brown the peppers for about 5 minutes on each side. Place the peppers on the warmed platter until all peppers are done. top the peppers with the sauce and e njoy

Serving Size: Makes 4 peppers

Number of Servings: 4

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.

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