See more
Chiles Rellenos With Cheese

Chiles Rellenos With Cheese

Oxmoor House JANUARY 1983

  • Yield: about 4 servings


  • 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


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.


Go to Full Version of

Chiles Rellenos With Cheese Recipe