Boistfort Valley Farm
Community Supported Recipe Box

Chiles Rellenos


  • 4-6 green chiles, roasted and peeled (procedure follows)
  • about 1 1/2 cups grated cheese (pepper jack, queso fresco, cream cheese or chevre)
  • 1/4 cup all-purpose flour
  • a pinch of cumin
  • 1 heaping teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • vegetable shortening for frying
  • 2 large egg yolks, beaten
  • 2 large egg whites, beaten until stiff
  • 1/2 cup additional grated cheese for topping chiles
  • Accompaniment: fresh salsa


dish: main
season: fall

To roast peppers:

Preheat broiler. Broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. Peel skins.

Carefully stuff each chile with cheese. Combine flour, salt, and pepper and dredge chiles.

In a large saucepan, heat 1/2 inch shortening to 375°F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. Using a slotted spoon, transfer chiles to paper towels to drain. Arrange chiles on a broiler safe plate & top with cheese. Broil chiles just long enough to melt cheese and serve.

Adapted from Gourmet, September 1995