Carol & Hugh Kramer

Carol & Hugh Kramer

May 23, 2013 – Chili Rellenos is my all time favourite Mexican dish!  They are traditionally made using fresh Poblano chilis, but are a bit of a pain to prepare.  Our dear friends Carol & Hugh from Discover Baja Travel Club  in San Diego made this easier version for us and they are just as fabulous!


1 10oz can whole green chilis – 5 chilies (unfortunately you can’t buy these in Baja, so stock up in the U.S.)

3/4 lb. Monterey Jack cheese – cut into 2″ strips

2 large eggs – separated

2 Tbsp. flour

Olive Oil

Drain chilis and carefully stuff with cheese strip.  Beat egg whites till stiff.  In another bowl whisk egg yolks with flour until creamy.  Gently fold yolks into egg whites.  Dredge the chilis in some flour. Add oil to 1″ depth in medium frypan.  Heat on high for 3-4 minutes, then turn down slightly.  Dip chilis into egg mixture and fry in oil til golden brown on all sides.  Drain on paper towel.  Serve with salsa.

**you may find it hard to cover chili with batter, so cover one side and place batter side down in pan and then spoon more batter on top.  These are also good just pan fried without batter!



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