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Classic Chili Rellenos with Anaheim Peppers

Classic Chili Rellenos with Anaheim Peppers



  • 4 large green anaheim chilies, roasted and peeled, leave stems on
  • cheddar cheese, cut into sticks (or Monterey Jack)
  • 3 eggs, separated
  • 1 tablespoon water
  • 3 tablespoons our ⁄ teaspoon salt
  • salsa (optional)

Nutrition Benefits:

  • Vitamin C
  • Vitamin A
  • Vitamin B6
  • Vitamin K

Directions to Road Chilies:

  1. Place chile peppers on an aluminum foil lined baking sheet.
  2. Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
  3. Place chile peppers in a heavy-duty ziptop plastic bag; seal.
  4. Let stand 10 minutes to loosen skins.
  5. Peel peppers, leaving stems attached.
  6. Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
  7. Dredge chiles with four.
  8. Beat egg whites until they become sticky and peaks form.
  9. Beat yolks with water, 3 tablespoons our and salt until thick and creamy.
  10. Fold the yolks into the whites and dip the chiles in the mixture.
  11. Fry in 2-3 inches of oil until they become golden brown, turning on all sides.
  12. Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!


Clean the peppers and ensure they’re good and dry, add them to a mesh or plastic produce bag, leave the bag open, and place them in the low humidity drawer, often dubbed the “fruit” drawer. May last up to two weeks in the fridge.


Rinse under Cold water before using