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Chiles Rellenos de Queso (Quick Version)
70% authentic · Mexican
A simplified Chiles Rellenos recipe using canned whole green chiles and a straightforward cheese filling, pan-fried for a quicker preparation.
Ingredients
- Canned whole green chiles4 large (e.g., Anaheim or Poblano)
- Monterey Jack cheese6 ounces, shredded
- Eggs2 large
- All-purpose flour2 tablespoons
- Vegetable oilfor pan-frying
- Saltto taste
- Black pepperto taste
- Salsafor serving
- Crema or sour creamfor serving
Steps
- 1
Drain and rinse canned green chiles. Pat dry and make a slit to remove seeds if desired. Stuff each chile with shredded Monterey Jack cheese.
- 2
In a shallow bowl, whisk eggs with flour, salt, and pepper until well combined.
- 3
Heat 1-2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Dip each stuffed chile into the egg mixture, coating lightly.
- 4
Carefully place the battered chiles in the hot skillet. Pan-fry for 3-4 minutes per side, until golden brown and the cheese is melted and gooey.
- 5
Serve immediately with salsa and crema.
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