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How to Make Chili Rellenos

Cesar Martinez at La Esquina (The Corner) Restaurant makes us one of his famous dishes.
  Poblano peppers 3 Large
  Egg 3 Large (separated as egg white and yolk.)
  Flour 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon (For deep frying)
  Cheese 1 Cup (16 tbs) (or as required to stuff the Poblano peppers)
  Cooked rice 1 Cup (16 tbs) (FOR SERVING)
  Cooked beans 1 Cup (16 tbs) (FOR SERVING)

1. Heat a pan and toast the Poblano peppers. Peel them and stuff them with the cheese.
2. Separate the egg into whites and yolk.

3. In a bowl, take the egg white and beat it till it forms stiff peaks.
4. Add the egg yolk and flour to it and mix it till incorporated.
5. Take a pan and heat oil in it to deep fry the peppers.
6. Put the stuffed Poblano pepper in the egg- flour mixture and deep fry it till it is done. Drain it on a paper towel.
7. Repeat the same process to all the remaining stuffed Poblano peppers.

8. In a serving plate serve the Chili Rellenos hot with rice and beans, garnished with salsa or cheese.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 626 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 12.2 g61%

Trans Fat 0 g

Cholesterol 262.2 mg87.4%

Sodium 514.2 mg21.4%

Total Carbohydrates 72 g23.9%

Dietary Fiber 10 g39.8%

Sugars 0.7 g

Protein 31 g62.2%

Vitamin A 84.1% Vitamin C 0.57%

Calcium 40.9% Iron 39.5%

*Based on a 2000 Calorie diet

How To Make Chili Rellenos Recipe Video