Recipe courtesy of June Rutherford

June's Chile Rellenos

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 12 servings
Share This Recipe



  1. Mix turkey (or ham), cheese, and onion. Add salt, pepper, and garlic, to taste, and set mixture aside.
  2. Mix eggs and milk together. Beat well and set aside.
  3. Mix cornmeal, flour, fajita seasoning, and 1 teaspoon of salt together. Set aside.
  4. Slit the chiles down the side just enough to remove the seeds and stuff with meat mixture. Roll chile in plain flour. Next, dip chile in egg and milk mixture then roll the chile in cornmeal and flour mixture. Repeat dipping chile in milk and egg mixture, then roll again in cornmeal and flour mixture. Fry chiles in oil over medium heat in pan on stovetop until golden brown.
Gabriela Rodiles

Beer Cheese Cornbread

17m Easy 100%
4m Intermediate 99%
9m Intermediate 97%
Martha Stewart

Cornbread Turkeys

18m Easy 99%

Martha Stewart

Turkey Gravy

4m Easy 99%
25m Easy 99%