How to Make Chiles Rellenos Recipe and Video at MexGrocer.com

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Chiles Rellenos: Chiles rellenos are made of Chile Poblano (Ancho) or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chiles is one of the tricks of the Mexican food Cooking.

Tips for filling Chiles Rellenos

Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chiles.
Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.
Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together.


Chiles Rellenos Recipe Courtesy of Ann Hazard



Recipe Ingredients:

6 Fresh Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Poblano Peppers or Mild Whole Green Chiles
1/2 pound Oaxaca cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Salt or Mexican Seasoning

Recipe Instructions:

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. 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!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. 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 slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

HOW TO MAKE CHILES RELLENOS VIDEO BY SimpleStep



Blistering the Chiles Poblanos or Ancho Pepper

Blistering fresh chiles poblanos is one of the tricks of the Mexican cuisine trade that has to be mastered before you can make Killer Chile Rellenos.

However, because it isn't always easy to find fresh chiles in lots of places, and because the blistering takes time (and a little practice!), we're offering you an alternate route to Killer Chile Rellenos. It's one that doesn't sacrifice taste. You'll still get rave reviews from everyone who eats your Rellenos, whichever way you make them. The only truly noticeable difference (unless you or someone you're cooking for is a serious gourmet) is that the Easy Way is much quicker and easier! And-you can buy the canned chiles poblanos at MexGrocer.com.

KILLER CHILE RELLENOS-THE EASY WAY

All you do differently here is use canned chiles! We recommend: Embasa Mild Whole Green Chiles or Whole Poblano Peppers - Chiles Poblanos San Miguel.

1. Drain the liquid from the can and place the chiles on paper towels to drain. Pat dry.

2. Begin with Item #8 on the recipe above and save yourself some work! That's all there is to it!

We can't even begin to tell you how good these are! The recipe serves three as a main course and six as a side dish.

Buen Provecho! as they say Mexico.... Enjoy!


Type of recipe: Other
Preparation Time (min): 15
Cook Time (min):
Prep Tool:


Queso Oaxaca en Bola Los Altos (String Mozzarella Cheese Wheel)
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Fresh Chile Poblano Peppers
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Embasa Whole Green Chiles - Mild
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Embasa Salsa Verde - Green Salsa


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Product Reviews
Killer Chiles Rellenos - Mexican Recipe
5 Stars based on 41 Review(s)
Denise
Bogalusa, LA
5 Stars
I would recommend this item to a friend.

chili releno
July 3, 2013

Love this recipe...have tried several different recipes but this one is PERFECT! Tastes great!!

Linda Sappington
United States
5 Stars
I would recommend this item to a friend.

My photo of this recipe.
April 16, 2012

This goes with the killer chili relleno recipe

Kaycee
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
September 5, 2011

My first time making chile rellenos. OMG! I loved restaurant versions, but these are much better, due to the fresh peppers. And they looked so good, too. My husband says let's have them every week.

Cookin Karen
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
July 13, 2011

First time making chile rellenos, and not the last!! My chiles did break in some spots, but the egg batter sealed it up and they didn't leak cheese. I used Monterey Jack & Cheddar cheese. Wow, were they great. For the sauce, I did add more spice than he did on the video. Overall, the best. Thanks for a great recipe!!

Linda Garland
4 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
June 22, 2011

I have made chiles rellenos a few times before and I find this recipes tightens up the challenges that come with this dish. This ensures more success for beginners and the experienced! These are better than most restaurant versions.

Jack Cain
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
June 10, 2011

Fantastic as-is. For repeat performances try different fillings like ground pork or chicken (precooked) mushroom and cheese. After cooking rellenos pour remaining egg mixture into pan and cook till golden. Remove, drain, cut in pieces and place over rellenos before topping with sauce. Can also bake. Pour can of enchilada sauce in bottom of baking dish then lay in rellenos, pour extra egg mix over top and bake at 400 for 20 minutes. Just be sure to allow room for expansion. Eggs will rise like a souffle.

Sonja Carolina Girl
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 23, 2011

This recipe is a cinch to prepare, but it tastes like I slaved away in the kitchen all. day. long. Mouth-watering and wonderful! Thank you ever so much for sharing. Everyone is over the moon about how authentic it looks and tastes. Cheers! :o)

chrystal
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 6, 2011

LOVE IT! Have used this recipe several times. There's no quick way to make them and they truly are a labor of love, but SO worth the work. I take pans of them to friends when new babies arrive for a wonderful easy to heat in the oven dinner... When I prepare them, I'm sure to make a couple of meals worth so I can just heat in the oven as needed. Thank you!

Sherry
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
February 1, 2011

Oh My....the Kitchen is a mess and I've just eaten my very first attempt ...way too Yummy without a hitch. Stuffed with smoked gouda was a killer.

Damian
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
January 30, 2011

Anytime people start asking for a food dish after you've made it for the first time, it's a hit...KILLER is a good name for this dish.

Tracy
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
January 29, 2011

Thank you for the video, it was a huge help and very well done! I made this recipe about 6 months ago and it was amazing! I am refreshing my memory because I am making it this weekend. I would highly recommend this recipe to anyone who loves to cook, isn't afraid of a mess or an involved process. It is definitely worth the work.

Chile Rellena
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
November 11, 2010

I love how you say "Chiles Rellenos" its HOT. Thank you for the tip on not touching our tender areas after handling those chiles. You should stuff me like one of those chiles! Adios!!

Craig
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
October 31, 2010

I made my first relleno a few minutes before I found your video. Showed me my mistakes. I used some leftover thick, meaty hotdog chili I made earlier this week for filling, adding shredded cheese (won't use that again), tomatoes, mushrooms. Fried it with the seam, about two inches, open and dealt with the leakage. Wish I'd seen your video first. It was pretty good for a rookie effort. It was helpful to actually watch the preparation. My poblano peeled easy enough but had no bite at all. I'm used to really hot stuff but still should have tasted some heat. It was in the fridge for a week. That may be the problem. Probably took a half hour plus sweating time. Can't imagine what Judy's problem was.

Kevin D.
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
October 11, 2010

Fabulous recipe, yes, a little bit involved, but well worth it. In the end better than several 'mexican' restaurants I've been too. Thanks for the recipe. This will get used over and over in my house!

Sas
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
September 22, 2010

What a great demonstration. Very well done and the recipe is perfect.

sappshots
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
September 2, 2010

Separating the egg whites and whipping them first made all the difference! The egg mixture coated the chilis and stayed on in the pan. It does take a bit longer than 15 minutes prep, and it's messy, but to Judy from Austin, REALLY, I had them dressed, cooked and eaten in just about an hour. And the process is half the fun! Treat them gently and they will love you.

Judy D. from Austin, Texas
1 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
August 10, 2010

I love chiles rellenos. So I wanted to make them for a group of my girlfriends. I got on line, read and watched this recipe in the making. Then, I went and bought my peppers, etc. OMG! I put together my filling the day before. I like more then just cheese in them, like meat, raisins, pecans, corn, onions...yummy. The morning of the dinner party, I decide to see how the charring of the peppers would go, how long it took, how easy it was to take off the skin. The charring when ok, then the steaming, then the skin. The skin is very difficult to get totally off. Now I see why so many restuarants serve the peppers with the skin on. Seeding them without rinsing them, was impossible. So I rinsed. Then I realized this was going to take and hour or more to prepare the peppers, so I got busy immediately. The peppers, of course, want to fall apart throughout the ordeal. The stuffing with toothpicks is a challenge because your peppers are so soft that the pepper keeps wanting to tear. Finally got them stuffed. Got dressed. I had set the table, etc. the day before. Wine was chilling. Made the sauce but did not want to soak the rellenos in it after it was crispy after frying in batter. So I thickened up the sauce, added a little sour cream and use it as a sauce over the fried rellenos. No soggy rellenos here. It was a hit, because I spent the better part of a day, plus the filling the day before, on cooking. Be prepare to modify, and do put more in your rellenos then just cheese, start early and don't soak your rellenos in watery sauce after frying. Not yummy. I thought this video was very unrealistic.

Shannon
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
August 5, 2010

Just looking at this recipe it doesn't look all that authentic. I guess it's the filling. It's just Monterey Jack cheese. Which isn't even a Mexican cheese. It's American. I would suggest using a Queso Oaxaca, or Queso Chihuahua, or even an Asadero or Asiago. For a "meatier" filling mix it with an egg yolk and some bread crumbs.

Jill
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
June 26, 2010

THE BEST! This was the first time I made rellenos that were not in a casserole. I thought I was eating rellanos from my favorite Mexican restaurant. Mmmmm - mmmm - good. Thanx!!!!!!!

Crystal
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
May 21, 2010

Having in-laws from Mexico City, I have to say that this recipe is EXACTLY how they prepare them in Mexico. I have made them several times but it really helped to see this video, being that I was given the recipe over the phone and hoping I did them right. Thank you!!!

Christal
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
March 23, 2010

This recipe was simple and turned out great thing is my egg whites looked nothing like yours but over all still came out fantastic. I really like the bean mixture I always thought plain cheese was to plain a flavor so thank you. LOVE LOVE LOVE IT!!!!!

Patricia
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
March 18, 2010

Was so good and very easy to make. Thank you.

Elizabeth Favela
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
January 28, 2010

Tried it and loved it. Got the results I was looking for. Thanks for the help.

Patt Dodds
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
January 22, 2010

Love the recipe. Love the presentation! Need more from this guy.

Prisci
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
December 17, 2009

I love this recipe. this is super easy, and I love the guy who makes these chiles rellenos because he makes it so simple, no big talker that's what I like about him. Thank you.

Beth
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
October 26, 2009

My first time making them...not like my fave restaurant does them but a great recipe that I like just as well. Love the presentation. Thanks!

LAGwen
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
October 2, 2009

Excellent recipe. Great suggestions on cuting cheese not shredding.

Jammer in England
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
September 21, 2009

Wanted to say that we love this recipe of Chiles Rellenos and appreciate the simplicity and straight-forward presentation. Well done!

Jamie
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
September 14, 2009

I have always made them like this...well not with all the salsa and stuff but it is an authentic recipe. I dont remove ANY thing from the chili tho..the hotter the better! Its a New Mexico thing...you wouldnt understand!

Anita
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
September 11, 2009

You can also add chipotle sauce from the can to the hot salsa and then some sour cream. Comes out soo creamy and delicious . Enjoy!

Betty -Summerfield, FL
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
September 5, 2009

I would give this recipe a 5* rating - this is how I have made these in the past, but had not made them for some time now - I used the fresh Poblano Peppers and chared them just as your recipe & video shows! perfect two (2) per person would be enough for sure. Thank you

mike
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
August 25, 2009

Tomatos and pepers from garden and farmers market, used Chihuahua cheese. It was the best I ever had.

Dawn
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
August 23, 2009

Found anaheims on sale at smart & final and decided to try making rellenos myself. discovered this recipe. It's awesome. Recently, I had 9 friends over who I haven't seen in awhile and made these (a LOT of work to serve 9 BTW) but everyone of them said that these were the best they ever had! Shared the recipe with them. Thanks for sharing this. I'll probably never have to order Rellenos at a restaurant again!

Lynn
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
August 7, 2009

Awesome recipe. Just purchased some fresh anaheim and poblano chili's at our local farmers market to make chili rellenos. Your recipe and video made this a whole lot easier. Thank you

Dee
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 21, 2009

I've never made chile rellenos before but I'm so glad i did after trying this recipe! I was a little skeptical when i first smelled the sauce cuz i thought it would taste too smokey but once you try it over the peppers with some rice it's amazing! The only problem i have is that there's a bunch of sauce left over and no more peppers. Any suggestions for what to do with the leftover sauce? Does it freeze well?

Christie Gomez
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 8, 2009

Great idea to video the step by step instructions! It made this recipe alot less complicated than it sounds!! Hope to see more of you. Thanks!

Bob
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 4, 2009

AWESOME VIDEO THANKS!

ann
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 2, 2009

very clear

Danielle
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 2, 2009

I've tried other chilli relleno recipes and this one is the best. You won't be dissapointed

T
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 2, 2009

excellent recipe

Jeny H
5 Stars

Review for Killer Chiles Rellenos - Mexican Recipe
April 2, 2009

I've been making chile rellenos for many years. Once I found this recipe at MexGrocer a few years back, I switched to this recipe. My family loves them! We even sometimes have them once a week, and we never get tired of them. It's an authentic Mexican treat. Garnish them with Mexican rice and steamed pot black or pinto beans. Serve them with corn tortillas to help scoop up every bite. Enjoy!



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