Chilies Rellenos

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8-12 whole roasted and peeled fresh green chilies
6 ounces Monterey Jack cheese cut into small finger shapes
Flour for dredging
2 eggs separated
2/3 cup milk
2/3 cup flour
½ teaspoon sea salt
Safflower oil for shallow frying
3 cups tomato sauce


  1. Mix all the batter ingredients except the egg whites in a food processor blend until smooth.
  2. Set aside while you prepare the chilies.
  3. Make a slit in the side of the chili and insert the cheese.
  4. Beat the egg whites until stiff. Fold in the batter from the food processor.
  5. Carefully dredge the chili in flour shake off the excess.
  6. Heat the oil in a medium-size skillet. When a drop of batter bubbles and starts to puff as soon as it hits the oil it is ready to fry the rellenos.
  7. Dip each chili into the batter. The chili should be about doubled in size with the batter. Using a slotted spoon gently transfer the chili to the hot oil.
  8. Fry for just a minute or two on each side so the batter puffs and turns a golden brown.
  9. Drain on paper towels.
  10. Serve warm with tomato sauce or salsa.
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