Chili Rellenos
Contributed with permission by Sargento and ARA Content.
Recipe type: Main
  • 6 whole green Anaheim or Poblano chile peppers
  • 6 slices Sargento Deli Style Sliced Chipotle Cheddar Cheese
  • 3 tablespoons flour
  • 6 eggs, separated
  • 1 teaspoons salt
  • ½ cup vegetable oil
  • ¾ cup salsa
  1. Place peppers under broiler, about 4 inches from heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel; remove stems. Cut slit in side of each pepper to remove seeds. Stuff each pepper with 1 slice of cheese, folded to fit; roll in flour.
  2. Beat egg whites until stiff but not dry. In another bowl, beat flour and salt with egg yolks and 1 tablespoon water until thick and lemon colored. Fold beaten yolk mixture into the egg whites.
  3. In a large skillet, heat ½ cup oil over medium heat. For each rellenos, spoon about ½ cup egg batter into the hot skillet. Spread egg mixture out slightly to make an oval mound. As egg begins to set, place a filled pepper on top of the egg mixture. Cover each with ½ cup more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.
Sargento Chipotle Cheddar Cheese Snacks can be substituted for the Sargento Deli Style Sliced Chipotle Cheddar Cheese. Substitute 6 cheese sticks for the 6 slices of cheese.
Recipe by Webicurean at