The Best Chile Rellenos And Sides Dishes-Spanish Rice And Rocking Guacamole Recipes

by Margielynn

Looking for a good recipe for making chile rellenos? Anaheim or Poblano peppers are stuffed with cheese, dipped in batter and fried! Great appetizers, snacks or a meal. How good do

Chile Rellenos are a scrumptious green chile stuffed with cheese and dipped in a batter and fried. The word Rellenos in Spanish is stuffed, this Mexican cuisine dish originated in the city of Puebla.

Chile Rellenos are a delicious appetizer or can be made a meal with a side of Spanish rice, refried beans, and a guacamole salad. Makes a delightful meal for a party! Now that I have your mouth-watering let gather our ingredients and get these Chile Rellenos cooking!

Recipes included for Spanish rice and guacamole!

Enjoy!

Chile Rellenos
Chile Rellenos

Chile Rellenos Recipe


Prep time 15 min  -  Total time 30 min
Ingredients for 12 servings
Servings depends on if you are hungry are not!
Recipe  0.0/5 Stars (0 Votes)

Ingredients

  • 12 medium Poblona pepper, roasted, peeled

  • 1 pound Monterey Jack Cheese, shredded

  • 3 cups flour

  • 1 cup cheddar cheese, shredded

  • 4 eggs, beaten

  • 1/4 cup milk

  • 1 tablespoon salt

  • 1/2 teaspoon black or white

  • 1/4 cup Canola oil

Instructions

  1. Toss the two kinds of cheese together in a bowl.

  2. Stuff the roasted peppers with the cheese mixture and set aside.

  3. Beat together the eggs and milk and set aside.

  4. In a large bowl, mix the flour, salt, and the black pepper. Roll the stuffed peppers first in the egg mixture then in the flour mixture. Gently shake off the excess flour from the peppers.

  5. Using a heavy frying pan, heat the oil over medium-high heat.

  6. Fry the chile rellenos on both sides until they are lightly browned.

  7. Makes 6 servings.

Poblona Peppers

They are a very large mild chile pepper, perfect for Chilie Rellenos!
Poblano Peppers
Poblano Peppers

How To Roast Peppers

Ingredients

  • 12  Poblona peppers

  • resealable plastic bag

Instructions

  1. Turn your oven on the broil setting.

  2. Lay the peppers on a jelly roll pan and place 5 inches under the broiler for about 12 to 17 minutes.

  3. Turn occasionally, until the skins are blistered and evenly browned. Be careful not to burn them.

  4. Remove the peppers and place in a plastic bag and close tightly.

  5. Let stand for 20 minutes, then peel and remove seeds and membranes.

Spanish Rice Recipe

Ingredients

  • 1 cup long-grain rice
  • 2 cups water
  • 1 ½ teaspoon cumin
  • ¼ cup green bell pepper, chopped
  • 3 tablespoons tomato sauce
  • 1 medium onion, chopped
  • 3 tablespoons oil
  • dash of salt

Instructions

  1. Brown the rice and onion in the oil.
  2. Add green bell pepper, cumin, salt, tomato sauce. and water.
  3. Set the heat to medium-low and cover with a lid, do not peek until it cooks for 20 minutes.

Tips From Margielynn!

 

  • To make this into a meal, use chicken broth instead of water and add a 1 ½ cups of cooked chicken.
  • Toss a salad and you are good to go!

 

How To Make Chiles Rellenos

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Rocking Guacamole Recipe

Guacamole
Guacamole

Ingredients

  •  1 large ripe tomato, finely diced
  • 2 serrano chilies, minced
  • 1 large garlic clove
  • 3 tablespoons fresh cilantro, coarsely chopped
  • 1 medium red onion, finely diced
  • 3 large ripe avocados
  • 2-3 tablespoons lime juice
  • salt

Instructions

  1. In a medium bowl, mix the tomato with minced serrano chilies, garlic, and cilantro. Stir in the onion.
  2. Scoop the avocados into a medium bowl.
  3. Mash the avocados leaving some chunks.
  4. Mix avocados, lime juice and salt to our taste.
  5. Makes about 4 cups.

Granite Molcajte Mortar And Pestle

Great tool for making guacamole!
Vasconia 4-Cup Granite Molcajete Mortar and Pestle
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Only $24.47

Have you made Chile Rellenos?

Updated: 09/27/2017, Margielynn
 
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Would You Like Chile Rellenos?

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Margielynn on 08/14/2017

Drinks would probably be margaritas, tequila and beer, iced tea, lemonade or Mexican hot chocolate. There is also a recipe for a virgin margaritas. These are just my guesses! The cheese I googled and got several answers, I have not tried these, but they suggested a mild cheddar or Gouda.

DerdriuMarriner on 08/14/2017

Margielynn, Thank you for offering the expanded version with broth, chicken and salad. But what do you recommend instead of Monterey Jack, which is one of my less favorite cheeses? And what do you tend to serve as alcoholic and non-alcoholic drinks?

Margielynn on 08/13/2017

Thanks, they are yummy! Glad you stopped by! Come back again!

WriterArtist on 08/12/2017

This recipe looks so delicious and the photos are tempting. Indian cooking is mostly on gas stove and although I am not into baking and frying this looks simple.

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