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

Chiles Rellenos -Border Grill

  • Recipe Submitted by on

Category: Appetizers, Mexican

 Ingredients List

  • 6 Poblano chiles
  • 1 c Grated anejo
  • 1/2 c Crumbled queso fresco
  • 1 c Flour
  • 3 Eggs; beaten
  • 1/4 c Unsalted butter


Tomato and chile pepper
Tomatillo salsa
Sour cream

Roast the chiles either under the broiler or over a gas burner on all sides
until charred, but not burned. Place immediately in a plastic bag to steam
until cooled. Then carefully peel the Chiles. Slit along one side (do not
cut in half)and remove the seeds. Rinse under cool water to remove excess
skin or seeds.

Toss the cheeses together and press into 6 oblong shapes large enough to
fit into the chiles. Wrap each chile and the cheese, being careful that the
seams are closed. Dredge each stuffed Chile in flour, dusting off any

Dip floured Chiles into the beaten eggs. Melt the butter and heat until hot
but not browned. Add the chiles one at a time. Lightly brown on both sides.
Serve on bed of red and green salsas with a dollop of sour cream.

MAKES 6 SERVINGS as appetizer or side dish.

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