Chiles Rellanos



Recipe type: Yield: 4 Peppers Prep time: Cook time: Total time:

Chef Marco Zapien offers up his family favorite Chile Rellanos recipe.


4 Pasilla peppers
16 oz Queso Ranchero – cut into strips
4 Eggs – separated
1 t Kosher salt
1/2 t Cream of tartar
1/2 C Flour
2 C Vegetable oil


  1. Roast the Pasilla peppers on the stove top, on the grill, or in a hot sauté pan until the skin
  2. blisters.
  3. Remove from heat and place in a bowl.
  4. Cover with plastic wrap for approximately 5 minutes to allow skin to separate from flesh.
  5. Remove plastic wrap and peel the skin from the chiles.
  6. Cut a slit in the upper portion of the chile and stuff with 3 oz of cheese for each chile.
  7. Reserve remaining cheese for the garnish.
  8. In a mixer with whisk attachment, whip the egg yolks until frothy.
  9. Place in a bowl and set aside.
  10. Clean mixing bowl and add egg whites.
  11. Whisk to soft peaks and add kosher salt and cream of tartar.
  12. Continue to whisk until stiff peaks are reached.
  13. Fold the egg yolks into the egg whites.
  14. Heat vegetable oil in a sauce pot or cast iron skillet.
  15. Dredge chilies in flour. Dip into the egg mixture and coat the entire chile.
  16. Place the chile in the oil and cook until golden brown, flip the chile over and continue to cook until golden brown.
  17. Place on paper towels to drain.
  18. Plate and top with Salsa Ranchera.
  19. Garnish with remaining Queso Rancheros crumbled over the top.

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