Chiles Rellenos – a delicious recipe with wax peppers, cheese, butter, eggs, egg whites, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut top of pepper one quarter way around, then slit downward to tip.
2
Remove seeds.
3
Blanch and simmer in water for about 20 minutes.
4
Cut 6 chunks of Monteray Jack cheese and insert into peppers.
5
Beat eggs.
6
Put butter in skillet on medium heat, pour in small amount of egg mixture when butter starts to get hot.
7
When egg mixture begins to firm, place filled pepper on one half of circle of batter and flip batter over the pepper as the eggs cook.
8
Do this for all 6 peppers.
9
Remove to 2 or 3 small microwavable plates.
10
Top with grated Mozzarella cheese and a tablespoon of sour cream.
11
Microwave for about one minute, or until cheese melts.
12
Serve.
403
kcal
Calories
28
g
Fat
12
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 wax peppers (hot hungarian yellow or other banana pepper), 3 ounces monterey jack cheese, 1 tablespoon butter, 2 eggs, and more.
Yes, Chiles Rellenos falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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