Stuffed Chiles

Total Time: 35 minutes
Serves: 4
Stuffed Chiles
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  1. Grill and char the chilies on both sides.
  2. Once blackened, put in a plastic bag for 10 minutes to sweat out any moisture.
  3. Remove from the bag, slit them down the middle and remove the seeds.
  4. Stuff the peppers with the Cacique® Ranchero® Queso Fresco and use toothpicks to hold them together.
  5. Separate the egg yolks from the whites.
  6. Add the egg whites to a large bowl.
  7. Reserve the egg yolks.
  8. Beat the egg whites with an electric beater until the whites fluff up.
  9. Add in the flour and the egg yolks and mix until completely incorporated.

Preparing the Tomato Sauce:

  1. Add the tomatoes and water to a small pot over medium heat.
  2. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
  3. Add the 1/4 cup of oil to a frying pan over low heat.
  4. Stir in the flour to make a roux mixture.
  5. Cook the flour until browned.
  6. Add the tomato sauce.
  7. Simmer for 5 minutes, and then add the oregano.

Cooking the Chiles:

  1. One at a time, hold the chilies by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chilies into the batter.
  2. Carefully place them into a pan with 1 1/2 inches of hot oil.
  3. Cook each side until batter is a crisp golden brown. Remove chilies from the oil and drain on paper towels.
  4. Serve immediately with your favorite salsa.
  5. Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
  6. If desired, serve with rice and beans.>
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