Chili Rellenos

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60 min



6 persons




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Do you like spicy dishes? Do you often try to add spices to any recipe you find out to make it stand out from the crowd? If so, then this recipe of chili rellenos will make a perfect addition to your cookbook!


  • anaheim chili : 8 piece
  • vegetable oil : 1 Tbsp
  • egg : 2 piece (beaten)
  • oregano : 1 tsp (dried)
  • powdered garlic : 1 Tbsp
  • dry bread crumbs : 3 cup
  • parmesan : 0.25 cup (grated)
  • hard pressed cheese : 100 g
  • flour : 0.5 cup
  • salt : 1 tsp (or to your taste)
  • black pepper : 0.5 tsp (or to your taste)
  • oil : 20 ml (for frying)

Metric Conversion

Stages of cooking

  1. Wash chilies, rub them with vegetable oil and place on the grill.

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  2. Grill the chilies on all sides until their skin is completely blackened and blistered.

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  3. Wait a bit until the chilies cool down and remove the skin. Try to be very careful not to damage the chilies.  Cut off the stem of each chili and remove all the seeds.

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  4. Slice cheese into eight pieces of the same size.

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  5. Stuff peppers with the cheese you have just prepared.

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  6. Take a bowl, mix one egg, oregano and garlic powder in it. Take two more bowls – the one for the breadcrumbs and the one for parmesan and flour seasoned with salt and pepper.

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  7. Roll each chili in the flour first, then dip it into the egg mixture and then roll it in the breadcrumbs.

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  8. Take a shallow frying pan, heat oil on medium fire and fry the stuffed chilies.

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  9. Turn the chilies onto another side when they become light brown. As soon as all the sides of your chilies become golden and the cheese melts, you can turn off the heat and serve the chili rellenos warm! Bon appétit!   

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