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Chile Rellenos


  • ½ inch of oil in frying pan, heated until hot

  • 8 long Hatch Green Chile peppers, roasted and peeled

  • 8 finger size pieces of American, Jack, Cheddar or Acadero cheese

  • ½ c. flour

  • 4 large eggs, separated

  • ½ t. salt

  • 1 T. flour


Beat egg whites until very stiff. In separate bowl beat egg yolks, add salt and flour and mix well. Fold the yolk mixture into egg whites just enough to mix up good. Use quickly, as this batter will separate. Make small slit in the top of the chile and insert cheese. Roll chile in flour to coat.

Dip chile into batter. Quickly fry in hot oil until golden brown. If oil is hot enough, this will only take a few minutes. Turn the chile occasionally. Drain on several layers of paper towels. Serve while hot!


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