Recipe courtesy of Gourmet Magazine

Chiles Rellenos

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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8 poblano chiles

3/4 pound grated mild cheddar cheese (about 3 cups)

Vegetable shortening for frying

1/2 cup all-purpose flour

2 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

4 large egg yolks, beaten

4 large egg whites, beaten until foamy

1/4 pound grated sharp cheddar (about 1 cup)

Accompaniment: Prepared salsa


  1. Using a long-handled fork, char chiles over an open flame, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil chiles on a broiler pan about 2 inches from heat, turning occasionally until skins are blistered and charred.) Transfer chiles to a bowl and let stand, covered, until cool enough to handle. Using a small knife, carefully scrape the charred skin off the chiles (leave the stems attached).
  2. Carefully cut a lengthwise slit in each chile to form a pocket, and cut out and discard the seeds. Stuff each chile with some of the mild cheddar, and thread shut with a toothpick. In a large saucepan, melt enough shortening to reach 1/2-inch up the sides, and heat to 375 degrees F. on a deep-fat thermometer.
  3. Preheat the broiler. In a bowl, combine flour, salt, and pepper. In another bowl, carefully fold yolks into egg whites. Working in batches, dredge the chiles in the flour and, using a slotted spoon, dip into the eggs to coat completely. Fry, turning occasionally, until golden, no more than a couple of minutes. Using a slotted spoon, transfer chiles (careful, they are delicate) to paper towels to drain.
  4. Arrange chiles on a flameproof plate and sprinkle with the sharp cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa, if desired.

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