by Jeannie Trudell

Created on: January 05, 2008   Last Updated: September 14, 2010

The Chili relleno is a delicious Mexican dish. It's basically a whole green chili stuffed with cheese that is battered then fried. I have tried traditional method of making these but I have also learn from friends and families some easier ways to make this treat.

Chili Relleno recipe #1-Easy Chili Rellenos

10 whole green chiles
1/2 lb Monterey Jack

1 pkg tempura batter
oil for frying

Rinse and dry chilies, careful not to tear them. Cut cheese into strips and place 1 strip in each chili. Prepare tempura according to package directions. Coat each chili with tempura batter and gently place into heated oil with a slotted spoon. Fry until golden brown.

Chili Relleno recipe #2-Easier Chili Rellenos

10 whole green chilies- (you can even used canned chilies for this one)
1/2 lb Monterey Jack
10 egg roll wrappers
1 egg, beaten
oil for frying

Rinse and dry chilies. Cut cheese into strips and stuff each chili. Place stuffed chili on center of egg roll wrap. Fold egg roll wrap over chili fold the sides over and roll until it looks like an egg roll. Seal with beaten egg and fry in heated oil until golden brown.

Chili Relleno recipe #3-Baked Chili Rellenos

10 whole green chilies
1/2 lb Monterey Jack-cut into strips
1 cup shredded cheddar cheese
3 eggs
1/4 c flour
3/4 c milk
1/4 tsp salt
dash of pepper and a dash of tabasco(optional)

Preheat oven to 350 degrees
Spread chilies on paper towels and pat dry. Slip strip of jack cheese into each chili and lay side by side in greased 9x13 pan. Sprinkle with cheddar cheese. Beat eggs gradually add flour and beat until smooth. Add remaining ingredients and blend thoroughly. Carefully pour over chilies. Bake uncovered 45 minutes or until knife comes out clean.

Chili Relleno recipe #4-Easiest Chili Relleno

Go to your favorite Mexican restaurant and order one!

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