Quick Chille Rellenos

From the Kitchen of Kaly


    • 5 roasted and peeled Anaheim or Poblano peppers
    • 10 pieces of thinly sliced jack cheese or Mexican cojita
    • 1/2 C cornmeal
    • 2 eggs whipped
    • 1/4 C safflower or vegetable oil


Turn your oven to broil and move the rack to the top of the oven. Place the whole peppers on a cookie sheet and put them directly under the coils. Check them in 3-5 minutes once the skin has started to blister flip the peppers. Continue to do this until all the skin on the pepper has started to lift away from the fruit.

Remove the pepper from the oven and cool. Once they can be handled peel away the skin. Take a pairing knife and cut out the stem and pull out the seeds and membrane.

Take the thinly sliced cheese and stuff it into the peppers. Dip the peppers into the whipped egg and then into the cornmeal.
Add a 1/4’’ of oil to a large skillet and heat until it sizzles when a bit of cornmeal is dropped into it. Add the peppers and cook until brown on each side ~ 3 minutes. Remove and enjoy. If the cheese has not melted all the way set them in the oven on 200° for 5 minutes.

We love them topped with tomatillo salsa and fresh cilantro!

We hope you enjoyed this recipe!

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