Chilies Rellenos Recipe

Name: Chilies Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb chorizo sausage; 1 small onion; ½ cup raisins; ½ cup slivered almonds; 1 teaspoon dried oregano (Mexican if you can find it); 1 cup salsa; 6 large poblano chiles; ½ cup flour; 4 eggs, seperated; vegetable oil

Servings: persons

1 lb chorizo sausage
1 small onion
½ cup raisins
½ cup slivered almonds
1 teaspoon dried oregano (Mexican if you can find it)
1 cup salsa
6 large poblano chiles
½ cup flour
4 eggs, seperated
vegetable oil

1
In a large fry pan combine first 6 ingredients and cook until chorizo is cooked.
2
Remove from heat.
3
Cut chilies open lengthwise and remove seeds.
4
Fill chilies equally and roll in flour.
5
Heat the oil over medium high heat.
6
Whip the whites to medium peaks and fold in yolks.
7
Dip the chilies into the batter-holding the stems and gently slide into the hot oil-cook 3 at a time-turning so that they are golden brown on all sides.
8
Repeat.
9
Serve with fresh salsa.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb chorizo sausage, 1 small onion, ½ cup raisins, ½ cup slivered almonds, and more.

Yes, Chilies Rellenos 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.

Chilies Rellenos

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