Chiles Rellenos With Sauce – a delicious recipe with anaheim chilies, cream cheese, eggs, flour, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Slit peppers at lower end. Remove seeds and pulpy connective tissue, but leave on stems. Parboil until tender.
2
Stuff each pepper with two pieces of cream cheese 1/8-inch thick.
3
Beat egg whites until they are white. Add yolks and continue beating until uniform and fluffy. Salt the egg batter.
4
Heat oil for cooking. Roll pepper in flour then dip in egg batter. Fry until egg is golden. If you put more than one pepper at a time into the pan, be sure not to put in so many that the oil temperature drops too much. The rellenos shouldn't be touching each other either.
5
Pour some sauce over each relleno and serve.
6
SAUCE: Saute onions in 1 T. peanut oil. Add tomato sauce, a couple shakes of salt and oregano. Simmer 5 minutes. Should be hot when served over the rellenos.
276
kcal
Calories
17
g
Fat
18
g
Carbs
15
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 11 ingredients. The key ingredients include: 6 anaheim chilies, 3 ounces cream cheese, 3 eggs, separated, 1/2 cup flour, and more.
Yes, Chiles Rellenos With Sauce 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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