Chile Rellenos De Queso (Chiles) Recipe

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Chile Rellenos De Queso (Chiles)
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  1. Roast Chiles: Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
  2. Make tomato sauce while chiles stand: Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
  3. Heat the 2 tablespoons oil in a deep 12 inch heavy skillet or heat proof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin) season with salt.
  4. Stuff and fry chiles: Carefully rub off skins from chiles, leaving stems attached. Poblano chiles: Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (Hotter chiles smell stronger when cut). For Anaheim chiles: slice off the top 1/2 inch of stem end including seed placenta and remove any loose seeds. Wipe chiles clean with a paper towel if necessary.
  5. Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired).
  6. Heat 1/2 inch oil in another 12 inch heavy skillet over medium heat until it registers 360°F on thermometer.
  7. While oil heats, beat egg whites with 1/8 teaspoons salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoons salt in a large bowl, then gently fold in whites.
  8. Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
  9. When oil is ready,coat chiles, 1 at a time (hold chile by stem or use spoons) in egg batter, spooning it over chile to cover completely; then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
  10. Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve or ladle sauce over individual servings. (makes extra sauce).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 741.85 Kcal (3106 kJ)
Calories from fat 371.31 Kcal
% Daily Value*
Total Fat 41.26g 63%
Cholesterol 236.45mg 79%
Sodium 385.49mg 16%
Potassium 550.18mg 12%
Total Carbs 64.59g 22%
Sugars 6.71g 27%
Dietary Fiber 2.27g 9%
Protein 30.9g 62%
Vitamin C 25mg 42%
Vitamin A 0.6mg 19%
Iron 1.2mg 7%
Calcium 486.5mg 49%
Amount Per 100 g
Calories 154.46 Kcal (647 kJ)
Calories from fat 77.31 Kcal
% Daily Value*
Total Fat 8.59g 63%
Cholesterol 49.23mg 79%
Sodium 80.26mg 16%
Potassium 114.55mg 12%
Total Carbs 13.45g 22%
Sugars 1.4g 27%
Dietary Fiber 0.47g 9%
Protein 6.43g 62%
Vitamin C 5.2mg 42%
Vitamin A 0.1mg 19%
Iron 0.2mg 7%
Calcium 101.3mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
  • 20

Good Points

  • saturated fat free,
  • low sodium

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