Chile Rellenos

Written by Cricket

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I’m in Montana with my mom right now. She is an amazing cook, and the first thing she made me when I got here was Chile Rellenos. I wanted to learn to make them, so I took pictures of the whole process.

You can use any canned whole green chiles or roast fresh ones yourself. We only had canned here, so that’s what we used.

The first thing you do is drain the chiles and pat them dry with a paper towel. This makes a difference when coating with flour.

Next, you cut the cheese into strips that are about 2-2.5 in x .25 in x .5 in to fit into the peppers, which are not hot at all, so don’t worry about removing the seeds. We used Colby Jack cheese, but I think Pepper Jack or even goat cheese would be amazing.

For the batter, separate 5 or 6 eggs and whip the eggwhites until soft peaks form.

Add about 6 tablespoons of AP flour and beat until combined, then add half of the yolks and beat until just combined. The other half of the yolks are discarded.

Dredge the peppers in flour that has been seasoned with a few pinches of salt.

Heat about 1/8 in deep oil in a frying pan on medium high until a drop of batter begins to fry with bubbles around it. Dip each pepper in the fluffy egg batter, making sure to coat every surface, and place gently in the frying pan, leaving room so that they don’t completely touch.

Cook on one side until lightly browned, then flip and cook the other side. When done, place on pan lined with paper towels.

We served them on a bed of shredded cabbage with enchilada sauce, my mom’s homemade beans and rice, an avocado, and warm tortilla. Delish!


TIP: Heat your tortillas in a frying pan individually and then fold them in fourths and put them either in foil or a gallon ziplock bag until needed. They stay warm and soft that way.


About the author


Welcome to my blog! I’m Cricket (yes, my parents named me that!) and I’m a natural homesteader. Growing up in rural Idaho with a garden, a horse, and lots of canned food, I like to bring those sensibilities to my suburban home in Phoenix, Arizona. Add a little dose of cottage garden flavor and permaculture tendencies, and you’ll see why GardenVariety.Life is a reflection of everything I do.

I truly enjoy sharing the skills that promote a meaningful and practical connection to our gardens and environment. Because so many residents of the metro phoenix area are transplants, I find that the area’s unique desert climate is often misunderstood and underestimated in terms of what is possible. That’s where the fun begins. Arizona is a burgeoning permaculture haven with homesteading written all over it, and there is nothing I enjoy more than encouraging others to jump in and give it a try.