Chile Rellenos

 Chile Rellenos are usually my favorite thing to order at a Mexican restaurant and these do not disappoint.  Plus, they are fairly simple to make.  This is another Grams dish.  A few years after I got married and was in a cooking rut she shared a few of her fav recipes with me.  I really should go through all her recipes and find more.  All her stuff is so good.  Once I made a gluten free version of these when we were feeding some friends who prefer to eat gluten free.  I just swapped out the white flour for brown rice flour and they turned out just the same.



  • 1 can of whole green chilies (usually 5 small chiles-can easily 1 1/2 or double this recipe if you want to make more)
  • 1 C grated monterey jack cheese
  • 1/2 C flour (or rice flour if you want to make them gluten free)
  • 2 eggs separated
  • 1/4 tsp salt
  • vegetable oil for frying


  1. Carefully drain the canned chilies.  Don’t push to hard because they tear easily.
  2. Also carefully stuff the green chilies with cheese trying not to tear.
  3. Roll them to coat in flour.
  4. Beat the egg whites until stiff.
  5. Stir salt into the egg yolks.
  6. Gently fold salted egg yolks into the whites.
  7. Heat oil in frying pan, enough to cover bottom of frying pan.
  8. Dip stuffed chilies into the egg mixture to coat and then place in the hot oil (if you double the recipe will probably have to do it in batches)
  9. Fry until golden on brown, flip and then fry until the other side is golden brown.
  10. Serve with salsa.

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