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Nutrition Facts
Serving Size 1 Rellenos 177g Recipe makes 6 Rellenos)
Calories 401
Calories from Fat 289		(72%)
Amount Per Serving		%DV
	Total Fat 32.1g	49%
	Saturated Fat 18.2g	90%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 356mg		118%
Sodium 474mg		19%
Potassium 294mg		8%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 0.7g	2%
	Sugars 3.1g
Protein 23.2g		46%
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Senor Pico's Baked Chile Rellenos

Recipe #26857 | 40 min | 25 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Miss Annie
Apr 29, 2002

From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.

6 Rellenos (change servings and units)

Ingredients

6 canned whole green chilies or fresh chilies, roasted & peeled
6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
6 slices cheddar cheese, 2 inch slices, about 1/2 thick
flour
8 eggs, separated
1/4 cup butter, melted
senor pico's picante sauce

Directions

1
Rinse the chiles and discard the seeds.
2
Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
3
Dust the chiles with flour.
4
Beat egg whites until stiff.
5
Beat egg yolks and fold into whites.
6
Add melted butter (should not be hot) to the egg mixture.
7
Grease generously a 8x8 baking dish.
8
Pour a thick coating of batter on bottom of dish.
9
Place chiles on top of batter, and spoon remaining batter over chiles.
10
Bake at 375° for 15 minutes.
11
Top with Picante sauce.

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Featured Reviews for This Recipe

From: adopt a greyhound

On Oct 8, 2009

Great Rellenos. I made half a recipe and they were great! Also made Senor Pico's Picante Sauce to top the rellenos.

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From: Chef #1403084

On Oct 3, 2009

I love this recipe. I was looking for a way to use the Pasilla peppers growing in my garden and didn't want to deal with frying chiles in oil. This baked method is so much healthier and so yummy. Just a few notes: The recipe doesn't say whether the cooking dish should be covered or not - I choose to use a glass cover that goes with my dish. Also, I put the seed pods from the chiles loosely on the custard base near the chiles and I put some additional cheese pieces on the custard before I cover the chiles with the remaining custard. Very important - don't over cook or it gets rubbery - 15 minutes max like the recipe says - maybe less if you need to adjust for your oven's performance.

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From: kaocook

On Sep 8, 2007

This was just the recipe we were looking for. My aunt would make something very similar, so we modified it slightly to emulate her dish.. To the batter we added about 2 tblsp of flour and one tblsp cornmeal. and then once in the pan, we dusted the top with a bit of flour to encourage it to brown. We also left it in the oven for ~8 additional minutes until the top was browned nicely.

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From: PanNan

On Aug 16, 2005

My family really enjoyed this recipe. I used fresh hatch chiles and roasted them under the broiler. The chile rellenos were surrounded by a light and fluffy batter (that didn't taste greasy like the fried ones. I couldn't resist adding some grated cheese on top before baking. The Senor Pico's Picante Sauce really added great flavor. A bit time consuming with the roasting of the chiles, but very delicious.

3 people found this review helpful

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