• Prep Time:
  • Cooking Time:
  • Serves: 12 Chiles

Corn and Cheese Chiles Rellenos

  • Recipe Submitted by on

Category: Mexican, Main Dish

 Ingredients List

  • -------------------------------FOR THE CHILES-------------------------------
  • 12 Poblano Chiles
  • 8 oz Grated cheddar cheese
  • 8 oz Monterey jack cheese, grated
  • 1/2 c Whole kernel corn
  • 2 ts Dried basil
  • 1 ts Dried oregano
  • Pepper


6 lg Eggs, separated
2 tb Flour
2 tb Baking powder
1 pn Salt
Red chile sauce
Fresh Cilantro sprigs
Corn oil

1. Preheat the broiler.

2. Arrange the Poblano chiles in a single layer on a baking sheet. Broil
until charred on all sides. Wrap in a plastic bag and cool.

3. Peel the skins from the chiles, and carefully make a slit in one side of
each chile. Remove and discard the seeds, rinse the chiles, and pat dry.

4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3
tablespoons of the filling, depending on the size of the chile.

5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep
skillet. Heat the oven to 350F.

6. Beat the egg yolks in a medium sized bowl until slightly thickened. Use
clean, dry beaters to beat the egg whites in a large bowl until stiff but
not dry. Fold the egg yolks along with the flour, baking soda, and salt
into tht egg whites. Place additional flour in a flat dish.

7. Roll each chile in flour to coat. Working in batches, dip each chile
into the batter. Fry until golden brown (about 2 minutes per side.)

8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of the red
chile sauce on each serving plate, and top the sauce with 2 chiles
rellenos. Garnish with cilantro sprigs. Serve hot!

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