Chiles Rellenos
Chiles Rellenos features roasted Anaheim peppers stuffed with sharp Cheddar, then dipped in a light batter and pan-fried to a delicate, golden crust. The contrast of smoky peppers, melty cheese, and a crisp exterior makes it a satisfying, crowd-pleasing dinner, perfect for sharing on a cozy weeknight or casual gathering.
- Prep30 min
- Cook20 min
- Serves4
- DifficultyMedium
- 1
Remove the seeds and membranes from the chile peppers, then stuff each pepper with a strip of Cheddar.
- 2
In a small bowl, mix the milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil until well combined; spread the remaining 1/2 cup flour on a shallow plate.
- 3
Pour 1 inch of oil into a heavy frying pan and heat over medium-high heat.
- 4
Roll each pepper in the flour, then dip it in the batter; fry in batches until lightly browned on both sides.
- Calories 499.19 kcal High
- Protein 31.52 g Good Source
- Carbs 67.93 g Moderate
- Total Fat 12.23 g Moderate
- Saturated Fat 6.76 g High
- Trans Fat 0.38 g High
- Cholesterol 88.65 mg High
- Sodium 2134.76 mg High
- Fiber 9.55 g Good Source
- Sugar 19.38 g High
- Added Sugar 0.0 g Low Source
- Calcium 931.98 mg Good Source
- Iron 5.95 mg Good Source
- Potassium 395.28 mg Low Source
- Vitamin A 512.67 mcg_rae Good Source
- Vitamin C 48.07 mg Good Source
- Vitamin D 1.44 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
Join the first 5,000.
The first 5,000 members get lifetime Pro at 60% off. Priority access when we launch on iOS and Android. A direct line to the team building it.
No credit card required. No spam. Unsubscribe anytime.
Your data is encrypted with AES-256 and TLS 1.3. We never sell your data.