Chilies Rellenos (Stuffed Chilies) Recipe

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Servings: 6


Cost per serving $1.91 view details


  1. Broil peppers 2 inches from heat for about 15 min, turning often, till all sides are blistered. Place peppers in a paper or possibly plastic bag. Close bag and let stand about 10 min or possibly till cold sufficient to handle.
  2. Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon. Cover; blend till smooth. Transfer to a saucepan. Heat to boiling, simmer, uncovered, for 5 min. Cover and keep hot over low heat while preparing peppers.
  3. Peel peppers; remove stems and seeds. Stuff each pepper with 1/2 c. of the cheese or possibly 1/2 c. warm Picadillo. Set aside. Slightly beat egg yolks and water. Add in flour and salt; beat 6 min or possibly till thick and lemon colored. Beat egg whites till stiff peaks form. Fold yolks into whites. In a large heavy skillet heat 1/2 inch fat to 375 degrees. For each serving, spoon about 1/3 c. egg batter at a time into warm fat, spreading batter into mound with a stuffed chili. Cover with another 1/3 c. batter. Continue cooking 2 to 3 min more, till underside is brown. Turn carefully; brown second side. Drain on paper toweling; keep hot in 300 degree oven while preparing remainder.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 308g
Recipe makes 6 servings
Calories 345  
Calories from Fat 204 59%
Total Fat 23.22g 29%
Saturated Fat 14.49g 58%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 652mg 27%
Potassium 456mg 13%
Total Carbs 15.05g 4%
Dietary Fiber 3.7g 12%
Sugars 5.89g 4%
Protein 20.89g 33%
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