8 servings


          Chiles rellenos, which are stuffed chilies dipped in batter and deep-fried, can be prepared using Gulf shrimp hash or any one of the fillings for stuffed chilies. Serve with a sauce or relish, cilantro hollandaise sauce or the corn sauce for tamales.


8 poblano or Anaheim chilies, roasted and peeled

Cheese or poultry filling or Gulf shrimp hash



3 eggs, separated

1 1/2 tablespoons all-purpose flour

1/2 teaspoon salt

Pinch of white pepper


Oil for frying


Leave the chili stems intact and use a sharp knife to make a slit starting 1/2 inch below the stem to within 1/2 to 1 inch of the base of the chili. Use scissors to trim away the seeds and veins. Fill the peppers with the filling of choice, leaving enough room for the edges of the chili to overlap.


          Heat the egg yolks with the flour, salt and pepper until light and lemon-yellow in color. In a separate bowl, beat the egg whites to stiff peaks. Fold the yolk mixture into the whites.


Heat the oil in a deep sauté pan or saucepan to 375° F. Dip each pepper into the batter and then transfer to the oil. Cook, turning once, until the batter puffs and is golden brown, serve immediately.



1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt, plus 1/2 teaspoon
12 ounces beer
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped scallions
1 clove minced garlic
1 1/2 cups fresh corn kernels
Fresh ground black pepper
1/2 cup grated monterey jack
6 poblanos, charred and peeled
Corn oil, for frying
Sour cream, as accompaniment
Lime wedges, as accompaniment


Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.

Make an incision the length of each chile and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

To serve place on large dish and serve with sour cream and lime wedges.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.