Rosella's Chile Rellenos
 

Rosella's Chile Rellenos

Rosella’s chile rellenos served with rice, tortillas, salsa, and avocado
Rosella has made these chile rellenos for our family countless times over the years, and they have become a favorite at the table. This is her recipe, made with simple ingredients and always served with a glass of ROAR Pinot Noir or Chardonnay and avocados from our ranch.
Yield
Makes 8 Chile Rellenos
Prep Time
20 minutes
Cook Time
15 minutes

Ingredients

  • 1 can (27 oz) Ortega Fire Roasted Whole Green Chiles Mild, approximately 8–10 peppers
  • 16 oz Monterey Jack cheese
  • 9 large eggs
  • Planters Peanut Oil, for frying
  • Optional for serving: sliced avocado, tortillas, rice, and fresh salsa

Preparation

1. Prep the Cheese
Cut the Monterey Jack cheese into small, uniform blocks measuring approximately 0.5" × 0.5" × 4".
2. Prep the Chiles
Gently devein the whole green chiles by removing the inner membranes and seeds while keeping the outer pepper intact.
3. Stuff the Chiles
Carefully insert a cheese block into each chile and wrap the pepper securely around the cheese.
4. Separate the Eggs
Separate the 9 egg yolks from the whites. Retain 6 yolks and discard the remaining 3 to create a 6:9 yolk-to-white ratio.
5. Whip the Batter
In a clean bowl, beat the 9 egg whites until firm, soft peaks form. Gently add the 6 egg yolks and continue whipping just until fully incorporated and fluffy.

Cooking Instructions

1. Heat the Oil
Add a layer of peanut oil to a frying pan and set it over low heat.
2. Build the Rellenos
Once the oil is warm, place a large spoonful of whipped egg batter directly onto the frying pan. Lay a cheese-stuffed chile in the center of the batter, then top it with another large spoonful of batter to fully enclose the chile.
3. Fry Until Golden
Cook until the underside turns golden brown. Carefully flip the chile over and continue cooking.
4. Drain and Serve
Once all sides are evenly crisped and golden, remove the chiles from the pan and place them on paper towels to drain any excess oil.
Serving Suggestion
Serve warm alongside fresh salsa, warm tortillas, sliced avocado, and a side of rice.
At our table, there is always a bottle of ROAR open alongside the dish. Pinot Noir brings ample fruit that complements the richness of the fried chile and melted cheese, while Chardonnay brings bright acidity and a touch of richness, balancing the creamy filling while refreshing the palate after each crisp, savory bite.
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