Spanish Stuffed Green Chillis #1 (Chiles Rellenos)

Green, California-type chillis are often stuffed in Mexico, and with a variety of different materials. Picadillo for instance, Frijoles Refritos or, as here, simple sticks of cheese. The sauce is traditional to the dish but can he omitted if you prefer.


4 servings
2 x 200 g (7 oz) Canned California green chillis
175 g (6 oz) Cheddar or jack cheese, cut into strips short enough to fit into the chillis
50 g (2 oz) 1 cup Seasoned flour (flour with salt and pepper to taste)
Sufficient vegetable oil for deep-frying
300 ml (10 fl oz) 1 1/4 cups Salsa de Chile Rojo (red chilli sauce)

for the coating

3 Eggs, separated
1 Tbs Water
3 Tbs Cornflour (cornstarch)


1. Drain the chillis and gently cut a slit halfway down the side of each one. Remove any seeds and membrane and rinse under cold running water. Insert the cheese piece, then coat in the seasoned flour, shaking off any excess.

2. To make the coating, beat the yolks, water and cornflour (cornstarch) together until they are well blended. Beat the egg whites until they form stiff peaks. Fold into the egg yolk mixture.

3. Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Dip the chillis in the batter to coat them thoroughly and place them one by one in the hot oil (use a saucer to slide them in if necessary). Fry for 3 to 4 minutes, or until the coating is puffed up and lightly browned. Remove from the oil and drain on kitchen towels.

4. Transfer the cooked chillis to a warmed serving dish and pour over the sauce. Serve at once.

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