Chiles Rellenos

"Recipe source: The Coyote Cafe Cookbook"

Original recipe yields 4 servings


  • Serving Size: 1 (432.9 g)
  • Calories 768
  • Total Fat - 27.5 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 365.3 mg
  • Sodium - 4098.4 mg
  • Total Carbohydrate - 87.7 g
  • Dietary Fiber - 10.4 g
  • Sugars - 13.3 g
  • Protein - 45 g
  • Calcium - 813.1 mg
  • Iron - 4.7 mg
  • Vitamin C - 15 mg
  • Thiamin - 0.3 mg

Step 1

In a deep fryer, heat the oil to 375 degrees F.

Step 2

Deep fry the chiles (poblanos or New Mexican Chiles) for 3 minutes or until skin blisters. Place in a stainless steel bowl, cover with plastic wrap, and sweat for 20 minutes. Reserve oil and keep warm.

Step 3

Meanwhile, boil the water and add 4 1/2 teaspoons salt. Add corn and blanch for 2 minutes. Drain corn through a sieve and refresh with cold running water. Set aside.

Step 4

In a bowl mix together the cheeses, marjoram, corn (it needs to be cool) and 1/2 teaspoons salt. Divide mixture into 4 portions.

Step 5

Gently peel the poblanos, cut a slit lengthwise in each, and carefully remove the seeds. Stuff with cheese mixure and roll between your fingers to close the opening. (BE CAREFUL WHEN WORKING WITH CHILES AND DO NOT TOUCH YOUR EYES AS THEY WILL BURN -- WASH HANDS WELL.)

Step 6

To prepare the batter, whisk egg whites until stiff.

Step 7

In a separate bowl beat the egg yolks, beer and 3/4 teaspoons salt together. Gradually add the flour, beating constantly, and whisk until smooth.

Step 8

Stir in half of the beaten egg whites and mix well to incorporate and then fold in remainder of the egg whites forming a light batter.

Step 9

Reheat the oil to 375 degrees F.

Step 10

Dip the stuffed chiles in the batter and deep-fry until exterior is firm and golden (8-10 minutes).

Step 11

Serve over red chile sauce and top with squirts of the crema.

Tips & Variations

No special items needed.



Delicious and authentic tasting chiles rellenos recipe that transport you to Mexico! This is a 5 star meal that we enjoyed this Sunday evening. The chile sauce and the crema round out the flavors for a perfect result. It is a bit labor intensive but well worth the effort. The batter was a bit too thick and found that I needed to add some extra beer, but once the extra beer and egg whites were added, it coated the chiles so nicely that not 1 of the corn kernels escaped while frying. It is the perfect batter, as it encapsulated the chiles completely. I wound up with some extra batter and I didn’t want to throw it out, so I dropped tablespoonfuls into the hot oil and dusted with some cinnamon sugar. This is the perfect meal as you get your savory dish and your sweet dessert. Wonderful! Thank you ellie for sharing!

review by:
(31 May 2015)


My son is here for a few days and since we both love Mexican I chose this to make while he is here. We had it with Mexican rice and it was a delicious lunch! We give it 5 stars all the way! Thank you for another great recipe Ellie! Linda

(7 Mar 2015)