Servings: 6

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Chiles Rellenos


6 Frieda’s Fresh Anaheim Chiles
l 1/2 cups Monterey Jack or cheddar cheese, shredded
3 egg whites
3 egg yolks
Pinch of salt
Cooking oil for shallow-fat frying
3 tablespoons all-purpose flour


In broiler, roast chiles, turning frequently with tongs, until all sides are blistered (but not black). Remove chiles from oven; place in a brown paper bag. Close bag; allow peppers to steam for 15 minutes to loosen skins. Slip off skins from chiles. Slit chiles; remove veins and seeds.

Spread chiles open and stuff with shredded cheese. In a bowl, beat 3 egg whites until stiff. In another bowl, beat 3 egg yolks and fold into egg whites with pinch of salt. Heat 1/4-inch oil in a skillet.  Place a large spoonful of egg mixture in skillet. Dredge stuffed chiles with flour and place in egg mixture. Fold egg over chile and cook until golden brown on both sides. Do not allow to burn.