Chiles Rellenos in Mole Sauce

Total Time: 45 minutes
Serves: 6
Chiles Rellenos in Mole Sauce
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  • 6 pasilla peppers charred, peeled, and seedless
  • 1 cup red mole paste


  • ½ lb. imitation crab meat
  • 1 pear, diced
  • ½ white onion, diced
  • 3 tbsp. oil
  • ½ cup raisins
  • 2 tomatoes
  • 1 tbsp. sugar
  • Salt
  • Pepper


  • 2 Hidden Villa Ranch eggs, whites and yolks separated
  • 3 tbsp. flour
  • Frying oil


  1. Char, peel, and remove seeds from pasilla peppers then set aside.
  2. Heat oil in a saucepan and add imitation crab meat, pear, and raisins. Grind tomatoes with sugar and add to saucepan. Season with salt and pepper.
  3. Fill each charred pasilla pepper with mixture from saucepan and then coat each pepper with flour. Set aside.
  4. Beat Hidden Villa Ranch egg whites until reaching a frim consistency, then mix in egg yolks gently.
  5. Dip the flour coated chiles into the batter and fry in abundant hot oil until golden on both sides. Drain excess oil on paper towels.
  6. Prepare mole sauce and serve chiles rellenos bathed in mole sauce.


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