Chiles Rellenos
photo by Debi9400
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 flour tortillas (8-inch or 13-inch sizes work well)
- 2 (4 ounce) cans green chilies (whole or chopped)
- 2 cups monterey jack cheese, shredded
- 2 cups salsa
- oil (for frying) (optional)
- toothpick
directions
- Soften flour tortillas in a warm oven or in a microwave. This makes them easier to handle. I soften one tortilla at a time, build a relleno, and then warm another tortilla. If you warm them all at once, the last onces may get hard before you can roll them.
- Lay tortilla on flat surface, place 1/2 cup cheese in center of tortilla and place 1/4 to 1/2 can of chilies on top of cheese. Fold bottom of tortilla over the cheese/chilies (away from you), then hold that while you fold in both sides. Finally, fold top side of pouch back over the center and close by securing with a toothpick or two. This will need to hold the relleno closed while it's baking or frying (if it's loose, the insides will leak out). Repeat with the other tortillas until you have used all four.
- Place rellenos in deep fryer and fry for approximately 4 minutes on a fairly hot setting. If you don't have a deep fryer, place in a cast iron or other heavy skillet that has about 1 inch or so of oil in it, heated to a medium-hot setting. Fry on each side for about 2 minutes or until golden brown and the cheese in the center has had a chance to melt. If you don't want to fry, place rellenos on a baking sheet and bake in a hot oven (380 degrees F) for about 10 minutes (or until golden brown).
- While rellenos are cooking, heat salsa just until warm in small sauce pan over medium heat or about 1 minute in a microwave (on full power).
- If you fried the rellenos, drain on paper towels. If you baked them, go to the straight to the plate! Place chili rellenos in the center of a plate, remove all toothpicks, and cover each relleno in about half a cup of warm salsa. Serve immediately.
- They should be crunchy on the outside with warm melted cheese and chilies on the inside. Serve with refried beans, Mexican rice, warm tortilla chips, and a side salad.
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Reviews
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Baked these. Crispy on the outside, cheesy and soft inside, and very tasty. I used a real blend of various Mexican cheeses: cheddar, monterey jack, asadero and queso quesadilla (low fat WW blend). I used a salsa with tequilla, lime and jalapenos. May have added too many flavors, next time I would use a more neutral salsa. I made 3 rellenos with 1 can whole chiles, 3 8" tortillas and 1 1/5 cups cheese and salsa each. We finished these for dinner with a side of gazpacho. Very good! Not messy either. Oops, I'm sorry I just noticed I forgot to add 5 stars!
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Wow! What a great twist on chile rellenos! So easy and fun to make, and quite tasty. I used pepper jack cheese and fried them in just enough oil to fully coat the bottom of a skillet. Turned out golden and crunchy on the outside and the cheese melted nicely through the chilies. I don't think they are quite as flavorful as a true, freshly roasted and stuffed poblano, but still very good (and the ease of the process makes this recipe a keeper). Served with recipe #123718 rather than salsa. Made for the Zingo round of ZWT5. Thank you for posting!
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These are good!! I fried mine in a skillet with oil in it. I used a combination of cheddar cheese and monterey jack cheese because it was already shredded. I al;so used shredded chicken. I followed the recipe as written. I had leftovers and made soft tacos with them, the next day. I will be making this again. Thanks for a great recipe AGT.
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RECIPE SUBMITTED BY
A Good Thing
United States