Traditional Chiles Rellenos
55 mins (prep 45, cooking 10)
8 ingredients
6 servings
I've had this recipe posted for a long time and it's gotten great reviews as is so I don't want to change anything to how it's posted, but I don't make it the same way anymore. After frying the stuffed and battered peppers I put them in a pan, then pour enchilada sauce over them. Next I sprinkle them with cheese and then bake them til the cheese is melted. SOOOO yummy. Also a tip for anyone who is worried about their peppers holding together: Use toothpicks to hold the peppers closed before dipping them in the egg batter. I set the peppers in the batter and spoon it over the top so that I can handle them carefully. Take the toothpicks out before baking or serving.

Categories:  served-hot , <-60-mins , peppers , north-american , presentation , main-dish , mexican , taste~mood , spicy , vegetarian , vegetable , time-to-make ,
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Serving Size (95.9 g)
Servings 6
Amount per Serving
Calories 560.12 Calories from Fat 429.12
% Daily Value *
Total Fat 47.68g 440.14%
Saturated Fat 7.53g 225.98%
Trans Fat 0.0g %
Cholesterol 3.78mg 7.56%
Sodium 283.8mg 70.95%
Total Carbohydrate 27.74g 55.48%
Dietary Fiber 2.4 g 57.57%
Sugars 0.85 g %
Protein 5.92g 71.04%
Vitamin A 36.5IU% Vitamin C 0.0mg%
Calcium 39.12mg% Iron 1.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
poblano peppers, whole, raw, salsa verde, salsa