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chiles rellenos?

can please someone tell me how to make chile rellenos, is it hard? what kind of chiles

7 Answers

  • 1 decade ago
    Favorite Answer

    Chiles Rellenos Pie

    Servings: 8


    6 fresh poblano chile peppers

    2 cups Monterey Jack cheese, shredded

    2 cups mild Cheddar cheese, shredded

    1 1/2 cups diced cooked chicken

    4 tablespoons all-purpose flour

    1 cup evaporated milk

    1 cup sour cream

    3 eggs

    2 cups salsa


    1. Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides.

    Cool until you are able to touch peppers, then peel off skin.

    Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).

    2. Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese.

    In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.

    3. Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

    Chile Rellenos Casserole with Beef

    a.. 1 pound lean ground beef

    b.. 1/2 cup chopped onion

    c.. 1/2 teaspoon salt

    d.. 1/4 teaspoon pepper

    e.. 2 cans (4 ounces) whole green chiles, cut in half lengthwise, seeded

    f.. 1 1/2 cups shredded Cheddar cheese or Mexican blend of cheeses

    g.. 1 1/2 cups milk

    h.. 1/4 cup all-purpose flour

    i.. 1/2 teaspoon salt

    j.. dash pepper

    k.. 4 beaten eggs

    l.. hot pepper sauce


    In a heavy skillet over medium heat, brown ground beef and onion; drain off excess fat. Sprinkle beef with the first 1/2 teaspoon salt and the 1/4 teaspoon pepper. Place half the chiles in an 11x7-inch shallow baking dish; sprinkle with the cheese then top with beef mixture. Arrange remaining chiles over the beef mixture. Combine milk, flour, salt, pepper, eggs, and several dashes of Tabasco or other hot pepper sauce. Beat until smooth. Pour over meat and chile mixture. Bake at 350° for 45 to 50 minutes, or until a knife inserted in center comes out clean. Let Chile Rellenos Casserole cool for 5 minutes before serving. Chile rellenos casserole serves 6.

    Chicken Chile Rellenos

    Source: Better Homes and Gardens

    Makes 6 servings

    Prep: 45 minutes

    Bake: 20 minutes


    6 fresh poblano peppers (3 to 4 oz. each)*

    2 cups shredded or chopped cooked chicken

    1 cup shredded Monterey Jack cheese (4 oz.)

    1/2 cup frozen corn, thawed

    1/2 of an 8-ounce tub cream cheese with chives

    2 tablespoons snipped fresh cilantro

    1 cup thinly sliced sweet onion

    3 cloves garlic, thinly sliced

    1 tablespoon olive oil

    1 15-ounce can tomato sauce

    1-1/2 teaspoons ground cumin

    1/2 teaspoon coriander seed, crushed

    1/4 teaspoon salt

    1/4 teaspoon ground red pepper

    2 tablespoons snipped fresh cilantro


    1. Preheat oven to 350 degree F. Lay each poblano pepper on it¿s side and cut a lengthwise slice from one side, leaving the stem intact on the pepper. The pepper will now be boat shaped. Chop each slice of pepper which was just removed. Set aside. Remove seeds and membranes from each poblano pepper. In a large saucepan cook peppers, half at a time, in boiling water for 2 minutes. Drain well; set aside. For filling, combine chicken, 1/2 cup of the cheese, corn, cream cheese and 2 tablespoons cilantro. Spoon filling into poblano peppers and place in a greased 3-quart rectangular baking dish.

    2. For sauce, in a large skillet cook onion, the reserved chopped poblano pepper and garlic in hot oil over medium-low heat for 5 minutes or until tender, stirring occasionally. Stir in tomato sauce, cumin, coriander, salt, and ground red pepper. Cook and stir until bubbly. Spoon sauce over stuffed peppers in baking dish.

    3. Bake, covered, for 20 to 25 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving. Makes 6 servings. *Note: Because chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

    Source(s): mailing list
  • 1 decade ago

    6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles

    1/2 pound Monterey Jack cheese, thinly sliced

    1/4 cup Flour

    6 Raw eggs (separated)

    1/2 cup Flour

    2 cups salsa verde

    2 cups Homestyle Mexican Salsa

    1 cup Corn oil

    Recipe Instructions:

    1. Rinse the chiles.

    2. Preheat your oven to broil.

    3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.

    4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!

    5. When both sides are fairly evenly charred, remove them from the oven.

    6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.

    7. After a few minutes, check them. Once the skin comes off easily, peel each chile.

    8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.

    9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

    10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.

    11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.

    12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.

    13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

  • 1 decade ago

    Chiles Rellenos

    5 Poblano Peppers

    1 Fresh Farm Cheese

    1 Cup of cream

    1 bar of cream cheese

    1.- In a hot saucepan,put the pepper for like 3 minutes each side, then put them in a plastic bag so they sweat, the peel of the skin and open them and remove veins and seeds.

    2.- Stuff the peppers with the farm cheese and put them in a microwave plate.

    3.- blend the cream cheese and sour cream and pour into poblano peppers if is too thick add milk and blend again before poring into the peppers

    4.- microwave them for 5 to 8 minutes.

    5.- Done

  • 1 decade ago

    Here is a site that shows you what each step looks like. You can use any chile you want too, I prefer Hatch chiles or Anaheim chiles, but Poblanos are easier to use.

    You have to click on "next" under each photo to see the next step. Buena Suerte.

  • Anonymous
    1 decade ago

    This might sound cheesy. I have found the best way to make these. Take some nice anahiem peppers(fresh) cut of the stem end and remove seed. Stuff a mozzarella string chees in the pepper. Grill on hot grill just for short time to get flavor. Don't melt cheese. Quickest best rellanos around. You can batter them in egg whites after grilling and fry to make more authentic.

  • 1 decade ago

    Hatch or Aneheim chile only please. Poblano and bell peppers are not very good (not much flavor). And, authentic chile rellenos do not contain flour or any kind of meat.

  • 1 decade ago
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