Restaurants›Mountain Shadows Restaurant›Chille Relleno Recipe

Chille Relleno Recipe

Inspired by Mountain Shadows Restaurant
Time45m
Serves2

One cheese-stuffed, breaded and fried chile pepper, smothered in green chili and cheddar cheese, served with two eggs, hash browns, and a tortilla

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chiles Rellenos

Method

Preparation and Cooking

1

Prepare the Peppers

Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a bag for 10 minutes to steam, then peel off the skin. Cut a slit down the side of each pepper and remove the seeds.

2

Stuff the Peppers

Fill each pepper with Monterey Jack cheese, then close the slit. Secure with toothpicks if necessary.

3

Prepare the Batter

In a bowl, whisk together 3 eggs, milk, salt, and pepper. Gradually add flour until smooth.

4

Coat the Peppers

Dip each stuffed pepper into the batter, allowing excess to drip off, then roll in breadcrumbs.

5

Fry the Peppers

In a large skillet, heat vegetable oil over medium heat. Fry the peppers until golden brown on all sides. Remove and drain on paper towels.

6

Prepare the Hash Browns and Eggs

In the same skillet, prepare hash browns according to package instructions. Cook the eggs to your preference (scrambled, sunny-side up, etc.).

7

Assemble the Dish

Place the fried peppers on a plate, smother with green chili sauce and cheddar cheese. Serve with hash browns, eggs, and warm tortillas on the side.