Chile Rellenos With Creamy Green Salsa 


  • 6 chile Pasilla
  • Queso fresco
  • Queso Panela  
  • 8 large egg white + 1 egg yolk
  • Oil to fry
  • Flour to coat the chiles 
  • Green Salsa 
  • 1/2 pound of tomatillos 
  • 2 Serrano chilies or more depending on your heat level
  • 1 garlic clove 
  • 1 fresh chili Anaheim 
  • Table spoon of sour cream
  • 1 table spoon of chicken bullion 
  • Diced onion


    Wash the Chiles and make a slit to the side of the Chiles creating a pocket once done turn on your stove and grab a flat pan on medium high heat.

    Char the chiles well on all sides. Once charred, add them to a ziplock bag so they can sweat for 20-30 minutes. Sometimes I do this the night before and leave them till the next day. 

    While the Chiles char add in the salsa ingredients to a small pot and boil for 15 minutes. Once done blend it in your blender.

    Once the Chiles are done clean the chiles well from any charred skin. Once cleaned add a tablespoon of flour to your Chiles. 

    Add in slices of cheese inside the Chiles through the slits.  Turn on a pan on medium heat, add oil to the pan because you will be deep frying the Chiles.

    While your pan heats up make the egg batter. With a mixer beat the egg whites until they form high peaks. This will take about 2 minutes or so, lastly once you have high peaks add in 1 egg yolk and beat again for 30 seconds. 

    Once the oil is ready dip in the Chile to the batter and fry it for 1 minute each side. Place them somewhere to release the oil while you make your sauce.

    In a separate dish on medium heat add in diced onion, sauté until the onion is translucent this will be about a minute. Add in the blended green sauce and simmer for about 15 minutes. Once done you can add the Chiles to the sauce, serve with rice & beans and enjoy! 


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