Chiles Rellenos

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This is a wonderful, cheesy, melt-in-your-mouth dish that is a favorite of mine now, and when I was growing up. You don't have to serve it with sour cream, but I always do. It is best to my taste, surprisingly, when you stuff them with the swiss cheese. Adds some tanginess to it. I hope that you enjoy these as much as I do!

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Ingredients [?]

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  • add   2 tablespoons finely chopped onions
  • add   1 chicken bouillon cube
  • add   8 ounces canned whole green chilies
  • add   1/2 teaspoon salt
  • add   1/4 cup grated sharp cheddar cheese
  • add   oil (for deep frying)
  • add   1/4 lb swiss cheese or monterey jack cheese
  • add   1 dash pepper
  • add   1/4 teaspoon dried oregano
  • add   sour cream
  • add   3 eggs
  • add   3 tablespoons flour
  • add   1 (1 lb) can stewed tomatoes


  1. Insert a strip of cheese into each chile.
  2. In a medium sized bowl, beat egg whites until they form soft peaks.
  3. In a small bowl, beat egg yolks slightly.
  4. Gently fold into egg whites.
  5. Add 3 tablespoons flour, and fold in just until blended.
  6. In a heavy saucepan or deep fryer, slowly heat 1 1/2 to 2 inches vegetable oil to 400 degrees.
  7. Roll the chiles in flour.
  8. With a large slotted spoon dip the floured chiles into the egg mixture, coating liberally.
  9. Gently place in hot oil, 2 at a time, and cook until golden brown on both sides, about 3 to 4 minutes.
  10. Preheat oven to 350.
  11. In medium saucepan, combine all remaining ingredients except the shredded cheese and sour cream.
  12. Simmer, stirring occasionally, about 10 minutes.
  13. Place chiles in a 13x9 glass casserole or baking pan.
  14. Spoon the sauce on top of the chiles.
  15. Sprinkle the cheddar cheese on top.
  16. Bake, uncovered, for 20 mintes, until cheese is melted and chiles are heated through.
  17. Serve with sour cream.