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Classic Mexican Chile Rellenos

Mexican.Chef's picture
  Mild green chiles 12 Large, parched (With Stems On, If Fresh Ones Are Not Available, Buy Three 4-Ounce Cans)
  Monterey jack cheese 8 Ounce, cut into long narrow strips
  Batter 1⁄2 Cup (8 tbs)
  Vegetable oil/Lard 2 Cup (32 tbs)

1 Peel the chiles, leaving the stems on. Open a small slit below the stem and remove seeds if desired. Insert strips of cheese into the chiles, using care not to split them. Place on paper towels to drain. Prepare the batter of your choice. (You may prepare these in advance, then fry just before serving.)
2 Preheat 2 inches or more oil or lard to 375°F. in an electric skillet or deep-fryer; in a skillet on the range, test temperature of oil with a frying thermometer.
3 Dip the stuffed chiles into batter and fry until golden. Deep-frying assures rounder-looking chiles. Drain on absorbent paper towels.

Recipe Summary

Difficulty Level: 
Side Dish
Deep Fried
Preparation Time: 
15 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5171 Calories from Fat 4471

% Daily Value*

Total Fat 514 g791.5%

Saturated Fat 97.3 g486.6%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 1477.8 mg61.6%

Total Carbohydrates 91 g30.4%

Dietary Fiber 8.1 g32.4%

Sugars 31.6 g

Protein 69 g137.9%

Vitamin A 175.3% Vitamin C 2182.3%

Calcium 169.7% Iron 36%

*Based on a 2000 Calorie diet

Classic Mexican Chile Rellenos Recipe