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"This is an authentic Mexican recipe that has been handed down for generations in my family."
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Ingredients

1 h 6 servings 28503 Tote Stripe Handbag Coach Devin Bag Signature Women's 263
Original recipe yields 6 servings

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Directions

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  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  2. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  3. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  4. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Footnotes

Nutrition Facts


Per Serving: 263 calories; 16 17.3 13.1 102 357 Full nutrition

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Reviews

Read all reviews 135
  • My review

  1. 160 Ratings

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Most helpful positive review

This is the same recipe I've been using for years. They are delicious. The only thing I do differently, is to NOT rinse the peppers. You loose too much of the flavor of the pepper. The peel ...

Most helpful critical review

I have lived in NM for over 20 years and Anaheim peppers are a last resort pepper to be used. For the best chili rellenos, Hatch green chilis are the only chilis to use. Anything else in NOT a...

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12/23/2011

This is the same recipe I've been using for years. They are delicious. The only thing I do differently, is to NOT rinse the peppers. You loose too much of the flavor of the pepper. The peel ...

I have lived in NM for over 20 years and Anaheim peppers are a last resort pepper to be used. For the best chili rellenos, Hatch green chilis are the only chilis to use. Anything else in NOT a...

OMG this was delicious! Pretty easy, too. I just won't leave the charred peppers sit for more than 15 minutes. I let them sit for an hour and they ripped very easy. thanks!

These were awesome and not too painful to make!! I have made rellenos before using a different (but similar) batter and I think the baking powder and dip in the flour makes all the difference. ...

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3/2/2012

I love Chili Rellenos and this is a good authentic recipe. The batter could use a little salt and I don't recommend rinsing the peppers. It washes away the smoky charred flavor. The egg batte...

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Great recipe! Just to add, I'm from Louisiana and will use any darn chili I want to. Authenticity is second to how it tastes here.

Delicious! Perfect texture! I froze the stuffed chilis before coating them to make them easier to handle.

As one of the other reviewers mentioned, and also being from New Mexico using Hatch Chile is the best and formost for any chile/ chile relleno recipe..problem is for myself I now live in Califor...

I happen to love poblano peppers so I went against a few reviewers since we can't get hatch peppers in my area. I have also made this with anaheims and it was almost as good. I have used queso...

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