Tuesday, April 17, 2012

The Best Chili Rellenos Ever!

There are two BIG reasons my Chili Rellenos are delectable.

1) The recipe I use calls for canned chilies instead of fresh. In most cases, fresh is better, but canned chilies are not tough and chewy like fresh chilies tend to be.

2) When making the batter, I separate the eggs and whip the egg whites until they are light and fluffy.

Since Cinco de Mayo is just around the corner, I want to share my recipe with you.

The Best Chili Rellenos Ever


1 lb. Monterrey Jack Cheese- cut into small strips (to fit inside the chilies)
8-10 Whole Green Chilies (canned)
6 eggs- separated
2 1/2 Tablespoons Flour

Enchilada Sauce (We prefer mild.)
Oil for frying


1) Stuff each green chili with strips of cheese. Sprinkle with salt.

2) Beat egg whites and 1 teaspoon salt until in holds a medium-firm peak.

3) Whisk egg yolks until thick.

4) Gently fold egg yolks and flour into egg white mixture.

Heat oil in skillet. Coat each chili with batter. Fry in hot oil on each side until golden brown.

Remove chilies and serve with warm enchilada sauce.



Anonymous said...

Hi DeeAnn, I am going to try your recipe...will let ya know how it turns out! Linda

Marilyn said...

This is what I want you to fix me next time I come to your house.

Anonymous said...

When I saw this recipe, I had to try it right away. I saw the benefits of using the whipped egg whites to cover the chilies, and honestly they were great and very easy to make. The batter is very light, and has a different flavor, which I felt complimented the chilies. Thanks for posting it!

Belle W.

DeeAnn Lancaster said...

@ Belle W- Thank you so very much. I'm glad you enjoyed them.

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