The ingredients you need are:
  • 10-12 Whole Roasted, Peeled Green Chilies
  • 6-8 oz Monterey Jack Cheese
  • Flour for Dredging


  • 2 Eggs separated
  • 2/3 Cup Milk
  • 2/3 Cup Flour
  • 1/2 tsp. Salt
  • 1 tbls. Vegetable Oil

  • And a bottle of vegetable Oil for Frying

  • Mix batter ingredients except separated egg whites in food processor and blend into smooth batter.
  • Let sit to ripen 20 minutes, then blend a second or two more.
  • Beat egg whites until stiff (not dry) then fold into processor mixture with rubber spatula.
  • While batter ripens, cut cheese into small finger shapes, then stuff into the chilies.
  • Roll the cheese stuffed chilies in flour then dip in batter.
  • Brown both sides in hot oil.

I usually put " or more oil in electric skillet at approx. 375 degrees.   Make sure your oil is very hot before starting to fry them.

We usually serve the Chili Rellenos with a 6 oz filet and Mexican Fried Potatos

Make some Green Chili Sauce for The Chili Rellenos and Green Pepper Corn Sauce for the filets

Other recipes links are below

  1. Tomato Sauce
  2. Meat for the Tomato Sauce
  3. Caesar Salad
  4. Veal Piccatta
  5. Veal Marsala
  6. Chicken Parmigiana
  7. Fettuccine Alfredo
  8. Pasta è Fagioli
  9. Wedding Soup
  10. Go To Recipe Page

    Mexican Food Recipes - Santa Fe Style

  1. Green Chili Pepper Sauce
  2. Green Peppercorn Sauce
  3. Go Back to Home Page

This web-page was edited by Lynn Fisher