Green Chiles Rellenos

Green Chiles Rellenos, a traditional Mexican dish, consists of large, mild chile peppers such as poblano or Anaheim that are stuffed with cheese. We prefer these made with cornmeal in the batter instead of plain egg batter.

To roast chiles, grill or broil them until the skin is spotted with black, then put them in a covered bowl or a bag for 10 minutes or so. The skin should slip off easily. Be sure to leave the stem attached for rellenos.

Filling Variations

Cheese-filled (queso) – Most traditional; often with Oaxaca, panela, or queso fresco.

Picadillo (meat filling) – Ground beef or pork with raisins, nuts, and spices.

Seafood – Shrimp, crab, or fish fillings (popular in coastal regions).

Beans and Corn – Vegetarian and hearty; great with black or pinto beans.

Mole and Plantains – Sweet-savory; used in Oaxaca and Puebla.

Tofu or Tempeh – Vegan alternatives, often with mushrooms and veggies.

Green Chiles Rellenos

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Ingredients

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1 quart (4 cups) vegetable or peanut oil 1 cup all-purpose flour 3/4 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 2 eggs 10 ounces Oaxaca, panela, Longhorn or Monterey Jack cheese 10 Anaheim, poblano or Hatch green chiles, roasted and peeled

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Instructions

1. Heat the oil in a 12-inch chicken fryer over medium-high heat to 350 to 375 degrees F.
2. Combine flour, cornmeal, baking powder and salt.
3. Blend milk with eggs, then combine milk and eggs mixture with the dry ingredients.
4. Cut cheese into slices 1/2 inch thick and the length of the chile.
5. Make a small slit in chiles just large enough to insert cheese.
6. Dip stuffed chiles into batter, using a spoon to coat the chiles with batter.
7. Add 5 battered chiles to hot oil. Fry until first side is golden brown, 2 to 3 minutes, then turn the chiles over and fry until the second side is golden brown.
8. Drain on a paper towel-lined plate. Serve.

Notes

To roast chiles, grill or broil them until the skin is spotted with black, then put them in a covered bowl or a bag for 10 minutes or so. The skin should slip off easily. Be sure to leave the stem attached for rellenos. Remember to wear plastic gloves when working with chiles.

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