Chile Rellenos
Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil.


  • 6 – Fresh Poblano chiles, charred and peeled
  • ½ lb. – Shredded melting cheese (Queso fresco, queso quesadilla, Monterrey Jack)
  • 1 cup – Plain Panko bread crumbs
  • All-purpose flour, for dredging
  • 2-3 – Large eggs, beaten
  • Corn or vegetable oil, for frying
  • Salsa verde or New Mexican Red Chile Sauce
To see directions and other information about this recipe, please follow this link