Chiles Rellenos

Nella Mae’s Farm Seasonal Recipe
From: The Art of Mexican Cooking by
Diana Kennedy52495935_2132314330166910_7733442568997830656_o


  • Vegetable oil for frying
  • 3 large eggs, separated
  • ¼ t salt
  • ⅓ c flour
  • Cheese for stuffing such as queso fresco, mozzarella, or cheddar
  • Roasted chiles, de-seeded with skins washed off. Traditionally, stem is left on.

Heat oven to 350. Prep a cookie sheet with paper towels. Heat 1 inch oil in heavy frying pan. Beat eggs until whites have soft peaks. Add salt and beat in yolks one by one. Slit chiles down long side. Stuff small amount of cheese inside. First, lightly dust chiles with flour. Second, lower chile into egg. Lower chile into hot oil. Fry until underside golden and batter is well set; flip and fry other side. Drain on paper towels in cookie sheet. Keep chiles warm in oven or use to re-heat if needed.