Easy Chile Rellenos Recipe

Is it getting redundant that I put “easy” in front of every recipe I make? I just want it to be clear that there are the fancy cooking blogs of the world and then there’s RER. You won’t learn how to make Hollandaise sauce here (or something equally confusing to me)but you may want to stick around anyways, because it’s…

Mexican Meatless Monday!

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Today I’m making Chile Rellenos. This recipe is one of my favorites from my Grams Smile I remember her making these when I was a kid and I think I was too afraid of the chiles to actually ever eat them. Boo. Totally my loss.

This is basically how my grandma made them. It’s not the “fancy-Bobby-Flay-roast-the chilis-over-an-open-flame-way”. But this is the “real Mexican-I have a job-not much time-3 kids-and still make kick arse Mexican food” way.

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Chile Rellenos Recipe

Ingredients:

  • 2 cans of whole green chilies OR 1 Big can (in the Mexican food section of most stores)
  • 1 cup flour, divided
  • 1/2 cup milk or buttermilk
  • 2 eggs
  • sliced cheese, about 2 pieces per chili
  • Salt and Pepper (or Lawry’s seasoning!)

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Get the Whole Green Chiles. (They also sell sliced, and diced.) The chilies  come about 3 to a tiny can, 5 to a medium and 11 to a large. I made 6 chile rellenos with 2 cans, adjust the ingredients accordingly.

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Directions:

1. Open the cans of chiles, drain and watch your feet when the cat races to the kitchen thinking it’s tuna. Sorry, Vegas. IMG_8827

Lay them out on a plate to work with.

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2. Very carefully, stuff each chile with as much cheese as you can without breaking them. The chilies are very fragile, but you don’t want to skimp on cheese either.

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I use sharp cheddar because I love the strong flavor, but you can use any kind you like.

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3.  Make the batter using:

1/2 cup flour

1/2 cup milk or buttermilk

2 eggs

Salt and Pepper

In a separate bowl put the rest of the flour. Now set up a dip, dip and cook station.

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4. Heat a frying pan with oil or butter. Using non-stick spray isn’t the best high since this is over high heat.

5. Carefully dip one chili into the flour, then the batter and then place in a frying pan. Repeat with each chili.

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5. Let them cook for a few minutes on one side and gently flip them over. Be sure not to “lose” any of the cheese in the flipping process.

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7. Once they are cooked, serve immediately. Optional to serve with salsa or avocado.

Chili rellenos for dinner

Now you can let the cheesy goodness spill out as you eat them. It’s pretty amazing. IMG_8864

Enjoy!

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Mexican Meatless Monday is back in full force, please let me know if you would like me to do a specific recipe!

Comments

  1. says

    Hello. You should make these for me. Or I will just not be lazy and try making them myself. I am obsessed with chile rellenos. I am obsessed with mexican food in general. So delicious.

  2. says

    I love chili rellenos, and this does look super easy! I’m definitely grabbing chilis at the store tonight. It will be a nice change from my husband’s endless requests for tacos.

    I must argue, however, that Hollandaise sauce isn’t fast, but it IS easy! And then you can add it to all kinds of veggies to help you eat more of them. I’ll send you the link on Twitter so I’m not just plugging here. =)

  3. says

    I think I might have to make these for the Hub, he loves Mexican food, and the spicier the better. I might have to stuff some jalapenos in there :) Love your ‘easy’ recipes, because they are just that….easy :)

  4. says

    I’ve always been scared of ordered chili rellenos because I was afraid of the chilis being too spicy… but these look so easy and good… I might try making these when I finally make it back home. :)

  5. says

    I never thought to use canned chiles!!! I’ve always gotten fresh poblano peppers – what a time saver this is. Can’t wait to make it 😀

  6. says

    Those look amazing, I must try! My grandma and mom would always order them when out at a mexican restaurant, but I never branched out to try them. I have been missing out!

  7. says

    Definitely making rellenos this week. Have you seen a good vegetarian mexican lasagna? My mom made a layered tortilla, refried beans, taco meat casserole and I have been wanting to make it without the meat and more veggies. If you would like to makeover, I would be grateful.
    PS I was going to say your mission if you chose to accept it but talked myself out of it. So now I am doing it confession style.

  8. Carrie says

    Thx! U can easily veganize this by substituting Nacheez (or EZ to make mex. nut cheese) Soy Cream (get a trader joe’s or rice/ soy/almond milk) and egg replacer. So good. So t even know it is vegan. http://Www.nacheez.com

  9. says

    Wow! I love chile rellenos! I never new that the canned ones came whole and it looks like cleaned out in the middle, already ready to be stuffed with cheese. Can’t wait to try these!

  10. says

    Thank you, Thank you, Thank you. I kept telling my hubby that these “perfect looking chile rellenos” (nothing wrong with perfect…just don’t taste the same) were not how they make them at out favorite Mexican Restaurant. The last time we ate there, I tore mine apart to see the layers, etc. and have been looking for the recipe that looked and tasted like the real thing. This is it and so much easier than other recipes I’ve done. Thank you. And they look beautiful and are uummmmm good!

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