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.