rss facebook The Food in My Beard logo

Chile Rellenos


This is a continuation from yesterday's post. That night I also made Chile Rellenos. I have always wanted to make these, but for some reason thought they would be too much effort. I found them to be easier than I had thought. Before looking up recipes, I didn't realize that it is a mostly egg batter. It's almost like making a souffle! The batter was authentic, but the filling wasn't. I filled these with a chicken black bean and cheese mixture.

Remember the chicken I poached in the first stage of the soup yesterday? This is where I used it.

This is just a quick sauce we made for the chiles. Avocado, sour cream, and scallions. I also made a tomato one that was onions, garlic and a can of tomatoes.

This is the soup base going into some sauteed onions and garlic. If you don't make the soup and rellenos on the same day, just use some stock or even water.

Mostly cumin, but a pinch of coriander, cinnamon, and clove. Then the chicken and black beans.

A quick broil on the peppers.

After they sit awhile, they become easy to peel. More on this process here.

Here Steph is stuffing the peppers.

The batter is really easy. Split the eggs, add some flour to the yolks and mix it in. Beat the whites to stiff peaks. Then fold in the yolks in 3 parts. Here you can see me about to fold in the first part.

The first peppers dipped and frying. Notice the batter sort of pooling at the bottom. if you roll them right, you can sort of help the batter coat the pepper fully. I cant really explain it on here, but i got the hang of it by the second batch.

See! Looks good! The batter stuck to the peppers really well. Dont worry about heating them through, just line them up on a pan and throw them in the oven for 10 minutes.

Yum so good!

It went really well with the soup.

Amy and Jim enjoying the food. So glad you guys came over! I had a lot of fun.

Like I said, the soup was made yesterday.

The green sauce was avocados, scallions, and sour cream in a blender

The red was 2 cloves of garlic and a half onion sauteed, add a can of crushed tomatoes and blend until smooth.

The filling for the peppers was onions and garlic in the pan, 7 minutes. Add water. Add mostly cumin, with a pinch of cinnamon, clove, and coriander. Add some Mexican oregano. Add black beans and cooked shredded chicken. Stir and warm for a few minutes. Remove from heat and let cool. Add some jack and queso cheese.

The batter is seperated eggs. I added some flour to the yolks. I beat the whites until stiff. Add the yolks to the whites gently and in batches.


I find it mildly annoying that you don't post a recipe. I understand if you read the post that yes... i could decipher this, but i would really encourage you to post a legit recipe on every post so people can skim for ingredients and print it.

Just my 2 cents, and btw your contact me link in the footer is inactive so that is why i am posting this as a comment.

I agree with Rob, as a fairly inexperienced but eager cook, I'm always excited by what you make and think you have really interesting recipes, but I get a little intimidated to try them myself when you say things like "mostly cumin, but a pinch of...". Alright, how much is "mostly cumin?" even if you just estimate saying "about a tablespoon of cumin" or whatever, it at least gives me some idea and would help me a lot if one day tried it myself :)

as usual, though, the food looks lovely!! glad everyone had a wonderful time.

Thanks so much for cooking this beautiful dish for me and Jim while we were visiting. A much needed dose of Mexicano that we're deprived of here in Aus! Your food definitely inspires me to cook more naturally & from fresh ingredients.

Looking forward to your healthy recipe month!

Love this recipe- it looks great and nothing is going to stop me from trying it....but yes, I agree that a recipe with amounts would be great. A lot of lovely recipes from great blogs like this I print out and tuck in my cooking binder for trying later. Man, yours are going to make me run out of paper!

Anyway, thanks for sharing.

Leave a comment