Chilies Rellenos Con Queso

chef.jackson's picture

Sep. 21, 2011


Whole green chilies 1 Can (10 oz)
Sharp cheese 1 Cup (16 tbs) , grated
Flour 4 Tablespoon (Or As Required)
Egg whites 6
Egg yolks 6
Flour 3 Tablespoon
Salt To Taste
Salsa/Enchilada sauce 1 Can (10 oz)
Salad oil 3 Tablespoon (Or As Required)



1) Halve the chilies crosswise, stuff with the grated cheese and roll in the flour.

2) In a bowl, beat the egg whites, until stiff but not dry.

3) In another bowl, beat the egg yolks until pale.

4) Stir in 3 tablespoons flour and salt to taste, then fold into the egg whites.

5) In a small frying pan, heat about 1/4 inch of salad oil, mound about 1/2 cup egg mixture in the pan for each relleno.

6) As eggs begins to set, gently top with a stuffed chili and cover with more egg mixture.

7) Cook until the bottom is nicely browned, then turn and brown the other side.

8) Remove in a paper towel lined pan and keep warm in the oven.


9) Serve the Chilies Rellenos Con Queso with hot salsa or enchilada sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 287Calories from Fat 153

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 466 mg19.42%

Total Carbohydrates 16 g5.3%

Dietary Fiber %

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet