Mom Pat's Chiles Rellenos

Prep Time
Cook Time
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Recipe: #13871

August 16, 2014

"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 is 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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Use Monterey Jack cheese for a mild flavor, or experiment with other types of cheese for a different flavor.
  • For a spicier dish, use Ortega chilies with some of the seeds left in.

  • Substitute Monterey Jack cheese with vegan cheese for a vegan-friendly version. The benefit of this substitution is that it makes the recipe suitable for those following a vegan diet.
  • Substitute oil with avocado oil for a healthier version. The benefit of this substitution is that avocado oil is lower in saturated fat and higher in monounsaturated fat than other oils, making it a healthier option.

Vegetarian Chiles Rellenos Replace the Monterey Jack cheese with a vegan cheese of your choice. Omit the egg whites and yolks and instead use 1/2 cup of chickpea flour mixed with 1/2 cup of water. Mix until a smooth batter is formed and proceed with the recipe as instructed.

Vegan Chiles Rellenos Replace the Monterey Jack cheese with vegan cream cheese. Omit the egg whites and yolks and instead use a combination of 1/4 cup of vegan mayonnaise and 1/4 cup of vegan sour cream. Mix until a smooth batter is formed and proceed with the recipe as instructed.

Mexican Street Corn Salad: This delicious salad is the perfect accompaniment to Mom Pat's Chiles Rellenos. It is full of flavor and crunch, with a creamy dressing and a hint of spice. It's a great way to add a bright, fresh flavor to the meal. Plus, it's a healthy side dish that everyone will love!

Black Bean and Rice Burritos: These burritos are a great way to add a Mexican twist to the meal. They are packed with protein and fiber from the black beans and rice, and are easy to customize with your favorite toppings. Plus, they are a great way to add a little heat to the meal and are sure to be a hit with everyone!


Q: What type of cheese should I use?

A: Monterey Jack cheese is recommended for this recipe. You can also use other types of cheese, such as cheddar or mozzarella.

Q: How long should I bake the dish?

A: Bake the dish for 30 minutes at 350 degrees Fahrenheit. Check the dish after 25 minutes and adjust the baking time if needed.

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Fun facts:

The dish Chiles Rellenos is a traditional Mexican dish that dates back to the 16th century. It was often served to the wealthy and powerful, including the Spanish conquistadors.

The dish was made famous in the United States by the late celebrity chef, Julia Child, who featured it on her show The French Chef in the 1960s. She popularized the dish by teaching viewers how to make it using her signature French techniques.