Mary’s Chiles Rellenos

Jun 01, 2023June 1, 20230 2

Mouth-watering Mary's Chiles Rellenos recipe that will satisfy your taste buds

by The Chefin Main

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

340

Sugar

Fat

25g

Mary's Chiles Rellenos are a popular Mexican dish that originated in the city of Puebla. The dish is made by stuffing whole chilies with cheese and deep-frying them until crispy. The dish has since evolved, with variations that include tomato sauce, beans, and even meat. Mary's version of the dish incorporates a simple batter made with eggs, milk, flour, and baking powder that adds a crispy texture to the chili. There is something special about the combination of heat from the chilies and the creaminess of the melted cheese that makes this dish truly satisfying.

Instructions

1.	Preheat the oven to 350°F and grease an 8-inch square baking dish.
2.	Drain the liquid from the cans of whole chilies and pat them dry with paper towels.
3.	Slice the cheese into thin pieces and stuff each chili with the cheese.
4.	In a mixing bowl, whisk together the beaten eggs, milk, flour, baking powder, and salt.
5.	Dip each stuffed chili into the egg batter, making sure they are well coated.
6.	Place the battered chilies in the baking dish and sprinkle the top with shredded cheddar cheese.
7.	Bake for 20-25 minutes until golden brown and crispy.

PROS

Mary’s Chiles Rellenos are crispy on the outside and oozing with melted cheesy goodness on the inside.

They are perfect for a quick and easy weeknight meal.

CONS

These chilies are high in sodium and can be spicy for some people.

Some may find the dish to be heavy due to its deep-fried origin and cheesy filling.

HEALTH & BENEFITS

Chilies are known to boost the immune system and lower the risk of heart disease.
Eggs are a good source of protein and can aid in weight loss.
Moderately consuming cheese can help improve bone health and lower the risk of diabetes.

	2 cans of whole chilies
	6 ounces monterey jack cheese , sliced
	4 eggs , beaten
	1/3 cup milk
	1/2 cup flour
	1/2 teaspoon baking powder
	1/2 teaspoon salt
	1/2 cup cheddar cheese , shredded