• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chile Rellenos Con Queso

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 6 Poblano pepper
  • 1 1/2 lb Mozzarella cheese
  • 1/4 c Lard
  • 1 Onion; sliced thin
  • 4 tb Flour
  • 1 1/2 lb Tomatoes; pureed
  • 2 Cloves garlic; minced
  • 1 ts Oregano
  • 1/2 ts Cumin
  • 2 Bay leaves
  • 2 c Chicken stock (see index)
  • 4 Eggs; separated
  • Flour for coating
  • 2 c Vegetable oil


1. Broil poblano peppers until blistered. Peel and remove seeds. Stuff with
cheese. Place on a cookie sheet and freeze.

2. Heat lard in a skillet, add onion and saute until soft. Add 2 tbs. flour
and whisk for 1 min. to prevent lumping. Add tomato puree, garlic, oregano,
cumin, bay leaves and Chicken Stock. Simmer 15 to 20 min, stirring

3. In a large bowl beat the egg whites unitl stiff but not dry. Whisk
together egg yolks and 2 tbs. flour. Gently fold yolks into whites.

4. Flour frozen chiles and coat with egg mixture.

5. Heat oil to 375 F. Fry chiles, 4 to 5 at a time, until brown, turning
once. Remove with slotted spoon and drain on toweling.

6. Arrange rellenos on serving plate and ladle heated tomato sauce over
them. Serve hot.




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