The TASTIEST Chile Rellenos EVER!! -- Classic New Mexican Recipe

Hey Chile Heads! In this video, we continue celebrating green chile season by making some AMAZING Chile Rellenos! These deep fried green chiles are such a treat; with the crispy crust and the spicy pepper and the gooey cheese, you'll be going back for seconds...and possibly thirds. Although I'm not a huge fried-food gal, I can't resist a chile relleno from time to time. Try this recipe and you'll understand the hype!

Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.

LET'S KEEP IN TOUCH!!
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Authentic Chile Rellenos

12 – 15 New Mexican green chiles (make sure the meat on the chile is thick)
8 oz. of sharp cheddar cheese
4 eggs, separated
½ cup flour, separated
½-teaspoon baking powder
1-teaspoon salt
½-teaspoon pepper

Directions:
Heat 1 ½ cups canola oil in a cast iron pan on medium heat.
1. Roast, peel and deseed chile. Make sure not to tear chile pod when deseeding. Just cut a small slit near the stem.
2. Cut cheese into ½-inch thick sticks, set aside.
3. Put ¼-cup flour onto a plate with salt & pepper, and mix.
4. Stuff chiles with cheese, and roll in flour mixture.
5. Put chiles into the freezer for one hour to set up.
6. Separate eggs, mix egg whites until stiff.
7. Mix egg yolks until blended.
8. Mix yolks into whites, add the rest of the flour and baking powder to combine.
9. Remove chiles from freezer and roll in flour again, and coat with egg mixture.
10. Fry in oil for 30 – 45 seconds on each side. If chiles are not browning within that time frame, turn up the heat slightly.

- Top chiles with additional green, or red chile sauce, or as is. I like to enjoy them without any additional chile to get the full flavor. Store in the refrigerator for up to five days, or freeze for up to one month.

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Music From this Video:

Creative Commons — Attribution 3.0 Unported— CC BY 3.0

Filmed and Edited by:

[maggienunez]

Nice cold and about to rain day best time to make Anaheim chili Rellenos love them with white cheese got my stove top pinto beans making thanks for the video.💜❤🙏🙏

[eddiefniii]

I made them the other day. Preparing the chiles took the most time. Learned a lot. Next time since I’ll use Chile’s I’ve already peeled from freezer it will not take long. Delicious!

[pelewads]

My grandmother used to make these as a casserole. Half of yhe egg mixture was poured in a casserole dish. The chili's were put down on that layer. And then the rest of the eggs make sure was poured on top. And this was baked in the oven.
Just found your channel. And I'm currently binging. Great videos. Thank you

[RBTrujillo]

I cook my Rellenos the same way!! With a tad bit of difference! Love it! Thanks for posting!

[ritajimenez]

This is how my mom used to make them but she kept the seeds in them this video make me cry because I miss my mom so much it's brought back memories when my mom used to cook them rest in peace Mom I love you😞😭 but my sister does make them too I haven't tried yet one day I will

[cindyg]

Oh I just made these and they are so delicious...great video!!!!

[patriciacrespin]

Oh my gosh I was just thinking of asking you to make Chile rellenos! With harvest season here it is a great time to make these! Thanks I'm going to try them!

[glenmoss]

I just found your channel so I apologize for being late to the party. I've been losing sleep watching your videos but I really like what I'm seeing. I've only used poblanos in the past but I'll definitely have to try using the NM chiles...new sub!

[nietaearwood]

I add Lawry's garlic salt to flour

[annbilyeu]

Is there a list of ingredients and amounts per recipe? Is there a way to print out the recipe and instructions? Thanks!

[josephjiron]

You never said baking powder, till the end