Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

To roast the chiles:

Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;

To make the salsa:

Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;

For assembly:

Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.

Heat the oil to a temperature of about 360 to 375 degrees F.

Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.

To serve, coat the chile in the salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Chiles Rellenos

Recipe courtesy of Juan-Carlos Cruz

Chile Rellenos

Recipe courtesy of Mike Ham

Chiles Rellenos

Recipe courtesy of Marcela Valladolid

Chiles Rellenos

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chiles Rellenos

Recipe courtesy of Marcela Valladolid

Chiles Rellenos

Recipe courtesy of Gourmet Magazine

Chiles Rellenos

Recipe courtesy of Food Network Kitchen

Chiles Rellenos

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories