Chilies Rellenos (Stuffed Chilies) Recipe

Name: Chilies Rellenos (Stuffed Chilies) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 green bell peppers or possibly lg. roblano chilies; 1 (16 ounce.) can tomatoes; 1 teaspoon instant beef bouillon granules; 8 egg yolks; 2 tbsp. water; 1/2 teaspoon salt; Fat for frying; 1 sm. onion, cut up; 4 c. shredded Monterey Jack or possibly Cheddar cheese; 1 pound (4 c.) Picadillo, heated; 1/4 c. flour; 8 egg whites

Servings: persons

8 green bell peppers or possibly lg. roblano chilies
1 (16 ounce.) can tomatoes
1 teaspoon instant beef bouillon granules
8 egg yolks
2 tbsp. water
1/2 teaspoon salt
Fat for frying
1 sm. onion, cut up
4 c. shredded Monterey Jack or possibly Cheddar cheese
1 pound (4 c.) Picadillo, heated
1/4 c. flour
8 egg whites

1
Broil peppers 2 inches from heat for about 15 min, turning often, till all sides are blistered.
2
Place peppers in a paper or possibly plastic bag.
3
Close bag and let stand about 10 min or possibly till cold sufficient to handle.
4
Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon.
5
Cover; blend till smooth.
6
Transfer to a saucepan.
7
Heat to boiling, simmer, uncovered, for 5 min.
8
Cover and keep hot over low heat while preparing peppers.
9
Peel peppers; remove stems and seeds.
10
Stuff each pepper with 1/2 c. of the cheese or possibly 1/2 c. warm Picadillo.
11
Set aside.
12
Slightly beat egg yolks and water.
13
Add in flour and salt; beat 6 min or possibly till thick and lemon colored.
14
Beat egg whites till stiff peaks form.
15
Fold yolks into whites.
16
In a large heavy skillet heat 1/2 inch fat to 375 degrees.
17
For each serving, spoon about 1/3 c. egg batter at a time into warm fat, spreading batter into mound with a stuffed chili.
18
Cover with another 1/3 c. batter.
19
Continue cooking 2 to 3 min more, till underside is brown.
20
Turn carefully; brown second side.
21
Drain on paper toweling; keep hot in 300 degree oven while preparing remainder.

1671

kcal

Calories

120

Fat

Carbs

116

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 12 ingredients. The key ingredients include: 8 green bell peppers or possibly lg. roblano chilies, 1 (16 ounce.) can tomatoes, 1 teaspoon instant beef bouillon granules, 8 egg yolks, and more.

Yes, Chilies Rellenos (Stuffed Chilies) Recipe 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!