Chiles Renellos

Roasted Pablano peppers are deep fried and stuffed with cheese to create this simple mexican favorite! Submitted By: Ceres & Co


  • Pablano Peppers
  • Jack Cheese
  • Egg
  • Flour
  • Peanut Oil or Lard for Frying


  1. Roast peppers over an open flame or broil in oven until skin is charred.
  2. Put in bag for 15 minutes.
  3. Remove skin (should come off easily).
  4. Cut a slit in peppers and remove ribs and seeds.
  5. Put strips of cheese inside.
  6. Heat oil or lard in iron skillet.
  7. Make a batter: 1 egg for every 3 peppers.
  8. Separate egg(s) beat whites until soft peaks form.
  9. Beat yolks with 1 tsp flour per yolk.
  10. Gently mix in beaten egg whites.
  11. Dip filled peppers in batter and fry until golden.
  12. Serve with sour cream and pico de gallo.


Categories: Main Course