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Does anyone have a good chile relleno recipe?

Hello everyone! I was wondering if anyone had any good chile relleno recipes? I've tried making chile rellenos before but I always mess up the batter. Any recipes, and help would be greatly appreciated! Thanks in advance guys :)

4 Answers

  • 10 years ago
    Favorite Answer

    Recipe For Chile Rellenos

    Let's get started, but before we do please realize that you'll be working with hot oil and you need enough time to be safe and to do this properly. You can't rush this process.


    8 poblano chiles fire roasted and peeled

    8 cheddar cheese strips 3/8 x 1 x 3 inches

    Make The Batter

    1/2 cup flour

    1/2 tsp salt

    1 egg, seperated

    1/2 cup milk

    1/2 tsp baking soda

    1/2 tsp Green Chile Powder

    1/8 tsp cumin

    1/8 tsp oregano

    1/2 tsp garlic powder

    1/8 tsp black pepper

    1/2 tsp baking powder


    The chiles need to be dry. Use a paper towel to remove all moisture & skin.

    Combine or sift all dry ingredients together

    In seperate bowl

    Add egg yolk, milk to egg whites

    Fold in dry ingredients

    Mix for another minute

    Get 1/4 cup vegetable oil hot in a Dutch Oven

    Stuff poblano with strip of cheese

    Dredge stuffed chile in flour then batter

    Coat evenly, keep poblano closed

    Cook in hot oil, turning until browned

    Place on sheet pan in warm oven until all 8 are done

    Serve with warmed Coyote Trail Green Chile Sauce


    Chile Relleno Casserole Recipe

    Feel free to play around with the stuffing, Mexican chorizo is great for this, but we've also used hot Louisiana pork sausage. Or you can skip the pork all together and just use a jack cheese stuffing. Note that this casserole serves 8; you can easily cut the ingredients in half and use an 8x8 dish for the casserole.


    8 poblano chiles

    2 Tbsp olive oil

    1 cup chopped onion

    4 cloves garlic, minced

    1 28-ounce can tomatoes


    1 pound Mexican chorizo (or other spicy sausage)

    1 cup crumbled cotija cheese

    1 teaspoon minced fresh oregano leaves

    12 eggs

    1/3 cup flour

    1 teaspoon baking powder

    1 1/2 cup Monterey jack or mild cheddar cheese, shredded


    1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Alternatively, you can blacken the chilies directly over a gas burner. Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.

    2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add a pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.

    3 Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Set chiles aside on a layer of paper towels to dry.

    4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.

    5 Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).

    6 In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.

    7 In a large bowl, whisk the eggs thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle chiles with half of the jack or cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.

    8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.Serves 8.

    Source(s): PP
  • 10 years ago

    I didn't see in the previous answer that the egg whites need to be *whipped* separately (then yolks and a bit of flour mixed into them)--I could have missed it though. That makes the batter very light and fluffy as well as the resulting fried batter around the chiles.

    The oil also needs to be hot enough to begin cooking the batter right away (350 F) so the batter won't soak up the oil. Some types of oil can be heated hotter without beginning to smoke than others but corn oil is fine for example.

    I just use the canned whole chiles but they are a little limp so hard to cut and stuff without breaking too much when the little stick of cheese gets stuffed into it. I think I always coated those in seasoned flour before dipping in batter too.

    The taste of the sauce is important too and often not great imo.

    Here are some recipes though, even if there are lots of preferences:

  • 5 years ago


    Source(s): Perfect Paleo Recipes Guide :
  • Anonymous
    5 years ago

    Chiles Rellenos Recipe Ingredients: 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 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!

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