I'm Looking for a Chili Relleno recipe...HELP!!

Updated on August 11, 2008
M.G. asks from Denver, CO
21 answers

I have a great garden this year, and have a TON of anaheim chili's. I think the best thing to do with them is to make chili relleno but have no idea how! I am a great cook, (at least I think so) and am usually pretty good about guessing how to make things, but I am completely clueless with this paticular dish...any suggestions?

2 moms found this helpful

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answers from Denver on

Hi M.,
Try a simple pancake batter to dip them in and deep fry. My mom has been making them this way for years and they are delicious.

1 mom found this helpful


answers from Fort Collins on

This is my version of rellenos

First roast the chiles, peel if needed, remove stems and seeds. Fill the empty chile with cheddar,monteray or pepper jack cheese. Wrap the stuffed chile in a egg roll wrapper (available in most supermarkets in the produce section). Seal the eggroll with water. Deep fry in hot oil until the skin is golden brown. You can serve them just as is or smother them with green chile, lettuce and more grated cheese.

1 mom found this helpful

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answers from Denver on

Hi M. ~ It really depends on the type of rellenos you like. I love the crispy rellenos and have made up a simple replica of the rellenos from my favorite restaurant. I take wonton wraps (the big square ones) lay a chili (without seeds) in the middle. Put your favorite mixture of cheese (I like a monterrey jack and cheddar mix) on the chile. Fold the wrap like an envelope around the chili and cheese and seal the edges of the relleno with beaten egg batter. Then fry them until the wonton is golden and serve smoothered in green chili and cheese. Yummy. I'm hungry now. Hope this helps.

1 mom found this helpful


answers from Denver on

Our favorite is Crispy Chili Rellenos - my kids love them! You take a chili, a cheddar cheese slice, and wrap it like an envelope in a wonton wrapper and cook in oil. You can dip them in sour cream and salsa. They are simple and super yummy!

1 mom found this helpful


answers from Great Falls on

Several years ago, I took a Mexican cooking class at the local community college. The instructor owned and operated a Mexican food place. Here's the recipe she gave us:

1 cup chopped onion
1 cup chopped tomato
1 clove garlic
1 cup tomato sauce
1.5 cups water
1 teaspoon flour
1 teaspoon oregano
1 Tablespoon oil
1 teaspoon salt or chicken bullion

Heat oil in saucepan. Add onions and garlic; sautee for a few minutes, andd flour and cook for 2 minutes. Add tomatoes, tomato sauce and cook another 2 minutes. Add water and salt (or bullion). When the sauce starts to boil, add oregano remove from heat and set aside.

12 chilis, roasted and peeled (in order to do this, hold the chili over heat flame is best, until it blisters. Then, put all the chilis into a plastic sack - like the grocery sacks. Roll the top so it's "air tight" {don't just leave the sack open} and let them sit for about 20 minutes - the heat and steam from the chili will help with the peeling. Slit the chilis open and clean them out.)

12 slices of cheese - about 1 inch wide and just a little shorter than the chili - these will be stuffed into the chili

6 eggs separated

oil for frying

Stuff chili with cheese. Put about 1/2 cup flour on a plate and coat chilis.

Beat egg whites until they form stiff peaks, then add the yolks, 1 teaspoon flour and 1/2 teaspoon salt - mix it all together.

Heat 1 inch of oil in a large skillet. When hot, dip each chili into the egg mixture so it is well coated. Place chilis into skillet 1 or 2 at a time and fry on each side until they are a light brown. Drain on a papertowel.

Before serving, heat sauce. Place chilis on a plate and spoon some sauce over them and serve.

I know it sounds like a lot of work, but it's not so bad. My husband really likes this. And while I don't realy care for chili relleno, this is pretty good.

1 mom found this helpful


answers from Great Falls on

Got this recipe this summer from family in New Mexico - it's a New Mexico recipe.

12-14 green chiles, roasted and peeled. Cannned whole green chile may be used.

Combine 1 1/2 lb. grated cheese, american, or long horn with 1 small onion, very finely chopped. Press to form strips the length of the chiles.

Combine 2 cups cracker meal with 1 cup flour.

Add 1/2 cup milk and 1/2 tsp. salt to 2 eggs well beaten.

Open small slit below stem of chile (stems may be removed if desired) and remove seeds. Fill each chile with cheese strip. Place and roll in cracker flour mixture, coating well. Dip in egg bath and roll in cracker flour mix again, coating well.

Fry in deep hot oil 365 degrees until golden brown.

Chile rellenos may be frozen. Let frozen rellenos stand 30 minutes at room temp. Fry as above.

Hope this is helpful.

1 mom found this helpful


answers from Colorado Springs on

This is a bit of a pain, but well worth it...
7-8 eggs
16 oz cheddar cheese, shredded
16 oz cream cheese, softened
Whole green chilis, roasted, seeded, and skinned
2TB flour
salt and pepper to taste

2 15 oz cans tomato sauce
1/2-1 c diced green chilis
1 clove garlic, minced
oregano to taste

Simmer sauce ingredients together while creating the rellenos (at least 30 minutes).

Combine cheddar and cream cheese, and stuff into chilis (this is easiest when they are split lengthwise)
Separate eggs, combine yolks with flour and salt and pepper. Beat whites until stiff, fold in yolk/egg mixture.
You will basically be making omelettes with the chili inside:
Spoon out a disc of egg mixture on a heated gridle, cook until set, place stuffed chili to one side and fold over egg. Flip when set if necessary.
The first one is almost always a mess, but you'll get the hang of it. Continue until all chilis are used. Keep warm.
Serve with sauce and sour cream if desired.
*I have an uncle who ate 7 rellenos in one sitting!
You may want to add a little more kick to the sauce, but I think the simplicity of it really lets the chilis shine through.

1 mom found this helpful


answers from Salt Lake City on

Got this from a co-workers wife after he brought it to work one day. Very divine! Try it! I am a picky eater (don't eat casserole dishes) and consider myself a good cook too. This dish is a well worth a try.

Chili Relleno Casserole

5 eggs
1/4 cup flour
½ tsp salt
1 1/4 cup milk
1 lb cheese
10 green chilis (more or less)

Beat eggs, flour, salt, milk until smooth. Add cheese and green chili. Bake at 350 degrees for 45 minutes.

1 mom found this helpful


answers from Provo on

I lived in Mexico for three years and this is how I learned to make them:

Sear your peppers (either directly over the flame or by letting them sit in a frying pan until almost black; make sure you turn them to sear all sides).

Place seared peppers in a plastic bag until cool enough to handle.

Peel the outer layer off, cut a slit from stem to tip and scoop out the seeds.

Cut a rectagle of cheese (Canasto or Panela are both Mexican cheeses and you can find one or the other at your local grocery store) and put them inside of the chile.

Mix up a simple batter and dip the chiles into it.

Fry up your peppers and serve them with salsa (I could also give you a recipe for both red and green Mexican salsas if you would like. They are the best for an authentic dish).

Enjoy these hot!!!!

1 mom found this helpful


answers from Denver on

Hello. I make crispy chili rellenos and they seem to be a hit! They are pretty simple.

In the produce department, near the mushroom and prepackaged veggie, you will find eggroll wrappers. I generally use two packages (12 in each)

Lay one eggroll wrap flat put a half slice of cheese of your choice in the middle diagonally then the chili and top with another slice of cheese. Take one egg and gentle beat it. Use a pastry brush and brush around the edges of the eggroll wrapper. Fold one corner of the eggroll wrapper over the chili and cheese (on one of the longer sides). Then fold in both short sides and roll. Whoa, does that make sense? By folding it this way, it helps keep the cheese from seeping out when cooked.

I generally do some with american cheese and some with pepper jack cheese. Mixing the cheese is yummy also.

Deep fry the relleno until golden brown.

If you run across a good soft relleno recipe, please share.

Good Luck!

1 mom found this helpful


answers from Denver on

I do not have a recipe for this but suggest trying to google the recipe for it! That is what I do with any recipe I need! GL



answers from Cheyenne on

I don't have a receipe - just wanted to say thanks for asking this question. I am going to be making lots of these, yummy.



answers from Grand Junction on

Go to allrecipes.com and check out what they have. I did a search by recipe name and came up with two recipes. You can also search recipes by ingredients,so that may be a way for you to come up with creative ideas on using all of those chilis. You can also submit recipes, and create a recipe box fo your favorite recipes.



answers from Colorado Springs on

you can try recipezaar.com or allrecipes.com - they have everything! Recipezaar has a feature that you can build your own cookbook, the other probably does too, but I haven't looked. I'm always looking for good recipes so I'll be checking back on the responses you get to see if there are any recipes I want to try myself! Good luck!



answers from Boise on

Heathers is how I do it, sometimes I use "real chili's" and other times I use the green chili's in a can, I just don't do the sauce, I am not a fan of it. But the chili part is the way to go!



answers from Grand Junction on

I have no idea how to make these but I use allrecipes.com for anything I am unsure on. Some other suggestions with the peppers. I roast them on the grill and add them to all kinds of things from egg to make breakfast burritos to throwing them in corn chowder, red chili or make a green chili with them. So many options.



answers from Denver on

Hi M.!

For Chili Relleno, you can go to www.foodnetwork.com- lots os recipes will pop up. We love chilies and make and can our own salsa- anaheims would make a really mild salsa. Or, you roast, peel and chop them and use these "green chilies" anywhere you would use the canned ones. They should freeze well once roasted, so you can stock up with all the peppers you have. I'm jealous- we got such a late start on our garden this year that our pepper plants are still small!

Have fun cooking!



answers from Billings on

for all my recipies i need i go to www.recipezaar.com . you can click the dot for ingredients and come up with other recipies besides chili relleno, but they do also have some kick butt chili relleno recipies.



answers from Salt Lake City on


I sear them over the stove, wash the peels off and cut them into peices, which I put in snack size sandwich bags and freeze. I have them for chili and nachoes and torte's all winter long. If you have a ton, you may want to give this a try.



answers from Denver on

My Mom is also a great cook and when making rellenos she would slit the chili's down one side, put as much cheese as you'd like in it, roll it (almost like a burrito) then wrap it with another chili, dip it in some beaten eggs, then dip it into bread crumbs and then back again into the beaten eggs... and then into the grease to be fried. She used to work at Tortilla Flats when she was a teenager and that's how they did it. If you aren't fimilar with Tortilla Flats, it was a very popular and sucessful family resturant off Santa Fe and Littleton Blvd.

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