Chiles Rellenos With Cheese

Recipe from

Oxmoor House


6 whole green chile peppers, cleaned and parboiled
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup milk
1/2 cup all-purpose flour
2 eggs, separated
Vegetable oil


Stuff peppers with shredded cheese. Dip in milk, and dredge in flour. Set aside.

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Beat egg yolks until thick and lemon colored; gently fold yolks into beaten egg whites.

Dip each pepper in egg mixture, and fry in deep hot oil (400°) for 2 to 3 minutes or until lightly browned, turning once. Drain well on paper towels. Serve with Salsa de Tomates.

Note: For guests, you may want to serve a variety of additional sauces, such as Hot Pepper Sauce, Fresh Tomato Sauce, Cheese Sauce, or any sour cream sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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