Tested till perfect Chili Rellenos Con Queso

Chili Rellenos Con Queso

For best results, use large, thick-fleshed peppers such as poblano, mulato or Anaheim, banana or cubanelle.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 6 6fresh medium/large chilichilies
  • 3 oz 3ozcheese, white, such as Monterey Jack or queso blanco
  • 2 oz 2ozcheese, thinly sliced mozzarella or asadero
  • 1/3 cup 1/3cupflour
  • 8 cups 8cupsvegetable oil, for deep-frying
  • 1 cup 1cupflour
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchpepper
  • 1 cup 1cupwater
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Broil or grill chilies, turning several times, until blistered and browned but not charred all over, 10 to 15 minutes. Let cool; peel.

Starting close to stem end, cut 2-inch (5 cm) slit down side of pepper. Remove seeds. Fill each pepper with some of the white and mozzarella cheeses. Fold slit over to cover cheese.

Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Whisk in water until smooth.

In large deep saucepan or wok, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread dropped into oil turns golden brown in 60 seconds. Coat stuffed chilies with flour; dip into batter to cover. Cook each in hot oil, rolling to ensure even browning, until browned and crisp, 2 to 3 minutes. With tongs, transfer to paper towel lined rack.

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