Killer Chile Rellenos

Blistering fresh chiles is one of the tricks of the Mexican Cooking 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 right here at

So read on, Mexican Food Aficionados (that's Fans in Spanish) and let's get you into the kitchen and cooking!



  • 6 large pasilla (also called Poblanos or ancho chiles in American supermarkets) -or-
  • 6 large Anaheim chiles
  • 1/2 pound Monterey Jack cheese, thinly sliced
  • 1/4 cup flour
  • 6 raw eggs, separated
  • 1/2 cup flour
  • 1/4 tsp salt
  • 2 cups Herdez salsa verde (for a tangy green sauce) -or- 2 cups La Costena Homestyle Mexican Hot Sauce (for a more tradtional red sauce)
  • 1 cup corn or canola oil

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 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!


All you do differently here is use canned chiles! We recommend: Embasa Mild Whole Green Chiles

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!

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Recipe and tips provided by Ann Hazard.

Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life!

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