Dolores Chile Rellenos

  • Servings: 3-4
  • Difficulty: medium
  • Print

Great Grandma Dolores shared this easy Chili Reno dish and is it good.

Credit: Great Grandma Delores Rimmer


  • 1 Large Can Ortega Green Chilies
  • 1 Medium Block of Cheddar or Monterey Cheese
  • 4 Eggs
  • ¼ Cup Flour
  • 1 Tsp. Salt
  • Oil


  1. Lay some paper towels on the counter.  Open and drain off the Chilies.  Place each chili on the paper towels and pat them down try. Cut the cheese into ½”
  2. Slices and then in half making a long triangle this is so the cheese fits into the chilies easily.  In a small bowl separate the eggs from the York.  In a mixture beat the whites until you have stiff peaks. Slowly add the yokes to the egg whites, then slowly add the flour and salt just until combine.  Take a chili and stuff it with a piece of the cheese.  On the stove warm up a pan with oil about ½ cup.  When oil is hot dip the chili into the egg white mixture and place slowly onto the pan with oil.  Brown on one side and flip to brown on the other side.  Cook and place on paper towels to rest.  Serve with salsa.

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