Chiles Rellenos de Queso Recipe

Name: Chiles Rellenos de Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 California chilies, roasted and peeled; 1-1/3 oz. monterey jack cheese; Oil for frying; 1 egg, separated; 1/4 cup all-purpose flour; 1-1/3 sm. tomatoes, peeled; 1/3 sm. onion; 1/3 clove garlic; 1/3 tbsp. vegetable oil; 1/4 cup chicken broth; 1/4 tsp. salt; 2/3 sm. California chilies; 1 dash ground cinnamon; 1 dash ground cloves

Servings: persons

2 California chilies, roasted and peeled
1-1/3 oz. monterey jack cheese
Oil for frying
1 egg, separated
1/4 cup all-purpose flour
1-1/3 sm. tomatoes, peeled
1/3 sm. onion
1/3 clove garlic
1/3 tbsp. vegetable oil
1/4 cup chicken broth
1/4 tsp. salt
2/3 sm. California chilies
1 dash ground cinnamon
1 dash ground cloves

1
Prepare tomato sauce; keep warm.
2
Cut as small a slit as possible in one side of each chili to remove seeds.
3
Leave stems on.
4
Pat chilies dry with paper towels.
5
Cut cheese into long thin sticks, one for each chili.
6
Place one stick in each chili, using more if chilies are large.
7
If chilies are loose and open, wrap around cheese and fasten with wooden picks.
8
Pour oil 1/4 deep into large skillet.
9
Heat oil to 365F.
10
Beat egg whites in a medium bowl until stiff.
11
Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites.
12
Fold lightly but thoroughly.
13
Roll chilies in flour, then dip in egg mixture to coat.
14
Fry in hot oil until golden brown, turning with a spatula.
15
Drain on paper towels.
16
Serve immediately topped with tomato sauce.
17
Tomato sauce: Combine tomatoes, onion and garlic in blender or food processor; puree.
18
Heat oil in a medium saucepan, add tomato mixture.
19
Cook 10 minutes, stirring occasionally.
20
Add broth, salt, chiles, cloves and cinnamon.
21
Simmer gently 15 minutes.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 California chilies, roasted and peeled, 1-1/3 oz. monterey jack cheese, Oil for frying, 1 egg, separated, and more.

Yes, Chiles Rellenos de Queso falls under the Soups & Stews 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.

That's it — enjoy your meal!

Chiles Rellenos de Queso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions