Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Chiles Rellenos Recipe

Looking for an easy Chiles Rellenos recipe? Learn how to make Chiles Rellenos using healthy ingredients.


Submitted by rwmw7172

Makes 1 serving



Like the kind you get in a restaurant

Recipe Ingredients for Chiles Rellenos

50.795 oz Anaheim Chile
200 grams Egg, Whole
0.25 cup Wheat Flour, White, All-purpose, Enriched, Bleached

Recipe Directions for Chiles Rellenos

  1. Roast the chiles (see list below for types)

  2. Roast the chiles on a hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool to room temperature so you don't burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it.

  3. *If fresh green chiles are unavailable, use canned whole green chiles.

  4. Remove the seeds

  5. Here is the tricky part. Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear the chiles flesh any more than possible.

  6. Stuff the chiles

  7. Place a slice of cheese into the chile, or spoon the filling in, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.

  8. Prepare the chiles

  9. This step is optional for those that have difficulty with the egg batter sticking to the chile. Try to make them without this step at first. Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, or if you are using canned chiles you may need to do this to help the batter to stick.

  10. Prepare batter

  11. For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.

  12. Cook chiles

  13. One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.

  14. Drain excess oil

  15. Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.

Categories

Mexican

Nutrition Facts
Serving Size 1671.3g
Amount Per Serving
Calories
1040
Calories from Fat
182
% Daily Value*
Total Fat
20.2g
31%
Saturated Fat
6.2g
31%
Trans Fat
0.0g
Cholesterol
846mg
282%
Sodium
601mg
25%
Potassium
302mg
9%
Total Carbohydrates
121.5g
41%
Dietary Fiber
0.8g
3%
Sugars
65.6g
Protein
60.4g
Vitamin A 2000% Vitamin C 5440%
Calcium 11% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
  Good points
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in cholesterol
  • High in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement