Chile Rellenos

Chile Rellenos

Chile Rellenos

  • Prep

    30 m

  • Cook

    20 m

  • Ready In

    50 m

“Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.”


  • 12 Anaheim chile peppers, charred and peeled
  • 1 pound Cheddar cheese, cut into strips
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup all-purpose flour for coating


  1. Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
  2. In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
  3. Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

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