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 mins
- Cook20 mins
- 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 513.91 kcal High
- Protein 32.33 g Good Source
- Carbs 69.37 g Moderate
- Total Fat 12.81 g Moderate
- Saturated Fat 7.15 g High
- Trans Fat 0.38 g High
- Cholesterol 103.43 mg High
- Sodium 2045.15 mg High
- Fiber 9.69 g Good Source
- Sugar 20.0 g High
- Added Sugar 0.0 g Low Source
- Calcium 885.78 mg Good Source
- Iron 6.0 mg Good Source
- Potassium 439.61 mg Low Source
- Vitamin A 504.13 mcg_rae Good Source
- Vitamin C 48.11 mg Good Source
- Vitamin D 1.1 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten