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Classic Chili Rellenos With Anaheim Peppers

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“Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To roast chilies:
  2. Place chile peppers on an aluminum foil-lined baking sheet.
  3. Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
  4. Place chile peppers in a heavy-duty zip-top plastic bag; seal.
  5. Let stand 10 minutes to loosen skins.
  6. Peel peppers, leaving stems attached.
  7. Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
  8. Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
  9. Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
  10. Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!

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