Chili Rellenos


60 min

Chili Rellenos

Chili Rellenos Photo 1

Do you like spicy dishes? Do you often try to add spices to any recipe you find out to make it stand out from the crowd? If so, then this recipe of chili rellenos will make a perfect addition to your cookbook!


  • anaheim chili : 8 piece
  • vegetable oil : 1 Tbsp
  • egg : 2 piece (beaten)
  • oregano : 1 tsp (dried)
  • powdered garlic : 1 Tbsp
  • dry bread crumbs : 3 cup
  • parmesan : 0.25 cup (grated)
  • hard pressed cheese : 100 g
  • flour : 0.5 cup
  • salt : 1 tsp (or to your taste)
  • black pepper : 0.5 tsp (or to your taste)
  • oil : 20 ml (for frying)

Metric Conversion

Stages of cooking

  1. Wash chilies, rub them with vegetable oil and place on the grill.

    Chili Rellenos Photo 2
  2. Grill the chilies on all sides until their skin is completely blackened and blistered.

    Chili Rellenos Photo 3
  3. Wait a bit until the chilies cool down and remove the skin. Try to be very careful not to damage the chilies.  Cut off the stem of each chili and remove all the seeds.

    Chili Rellenos Photo 4
  4. Slice cheese into eight pieces of the same size.

    Chili Rellenos Photo 5
  5. Stuff peppers with the cheese you have just prepared.

    Chili Rellenos Photo 6
  6. Take a bowl, mix one egg, oregano and garlic powder in it. Take two more bowls – the one for the breadcrumbs and the one for parmesan and flour seasoned with salt and pepper.

    Chili Rellenos Photo 7
  7. Roll each chili in the flour first, then dip it into the egg mixture and then roll it in the breadcrumbs.

    Chili Rellenos Photo 8
  8. Take a shallow frying pan, heat oil on medium fire and fry the stuffed chilies.

    Chili Rellenos Photo 9
  9. Turn the chilies onto another side when they become light brown. As soon as all the sides of your chilies become golden and the cheese melts, you can turn off the heat and serve the chili rellenos warm! Bon appétit!   

    Chili Rellenos Photo 10

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