Mom Pat's Chiles Rellenos

Prep Time
Cook Time
Ready In

"Mom makes these. They are not hot and make a simple dinner. These are good for lent or if you're going meatless for any reason. It's hard explaining a simple way of doing this. I hope I did it for you. Nothing is measured; we just do it so I'm figuring on my fingers and toes the measurements,lol."

Original recipe yields 2 servings


  • Serving Size: 1 (347.9 g)
  • Calories 439.4
  • Total Fat - 24 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 648.7 mg
  • Sodium - 2356 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 3.6 g
  • Sugars - 5.4 g
  • Protein - 35 g
  • Calcium - 504.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Separate the eggs. Beat the egg whites until stiff.

Step 2

Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them. Stuff about 1/4 cup of cheese inside chilies.

Step 3

Beat egg yolks in a separate bowl with salt and pepper. Fold yolks into the beaten egg whites gently.

Step 4

Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.

Step 5

Repeat with remaining chilies.

Step 6

Pour remaining eggs over all. Brown lightly (watch so you don't scorch eggs)and turn over.

Step 7

Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.

Step 8

Can serve with salsa on top.

Tips & Variations

No special items needed.


0 Reviews