Ana Hererra's Chiles Rellenos
Author: Kitchens
  • 8 fresh California or poblano chiles
  • oil; as needed
  • 1 pound jack cheese
  • flour; as needed
  • 4 eggs; separated
  • 2 Cups corn oil
  1. Heat the oven to 350 degrees. Wash and dry the chiles. Place them in a baking pan and drizzle them with a little oil. Roast them 20 minutes, turning them over after 10 minutes. Remove them from the oven and let them cool completely. Carefully remove the peel from each chile, leaving the stem ends intact.
  2. Cut the cheese into 8 pieces the size of the chiles. Gently cut a small slit at the top of each chile and carefully cut off the seed cluster. Place a piece of cheese inside each. Place 1/4 Cup of flour on a dinner plate. Dredge each side of each chile until completely covered, adding more flour to the plate as needed.
  3. Beat the egg whites until stiff. Add 1 1/2 tablespoons of flour to the whites and beat. Add the yolks all at once and blend until well mixed.
  4. Heat 2 Cups of oil in a heavy skillet until very hot. Submerge the chiles in the egg batter, holding them by the stems, 1 at a time. When they're completely coated, place 2 to 3 chiles at a time into the hot oil; do not crowd them. When golden brown on the bottom, 3 to 4 minutes, turn the chiles over and cook the other side until golden brown. Drain them on paper towels. Serve the rellenos plain or with a sauce.
This recipe yields 8 servings.

Each serving: 793 calories; 348 mg sodium; 154 mg cholesterol; 76 grams fat; 19 grams saturated fat; 12 grams carbohydrates; 19 grams protein; 4.12 grams fiber.

NOTES : Recipe from Ana Herrera, owner, Tila's Kitchen in East Los Angeles
Recipe by Recipes at