Ranch Chiles Rellenos with Ancho Chile Salsa

Ranch Chiles Rellenos with Ancho Chile Salsa

4 Reviews
From: EatingWell Magazine January/February 2009

Poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too spicy for some tastes. Anaheim chiles are reliably mild substitutes. For a larger crowd, the recipe can be doubled. Serve the chiles rellenos with beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 small poblano peppers, or Anaheim chiles
  • 4 ounces Monterey Jack cheese, cut into 6 long strips
  • 1/4 teaspoon dried oregano, preferably Mexican
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 2 large egg whites
  • 1 tablespoon canola oil
  • 3/4 cup Ancho Chile Salsa, (recipe follows)


  • Active

  • Ready In

  1. Char peppers (or chiles) on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a preheated broiler until the skin blisters and begins to pull away from the pepper. Wrap in paper towels until cool.
  2. Use the paper towel to carefully rub off the blistered skin. Leave the stems on. Make a 2-inch slit lengthwise in each pepper and remove the seeds. Tuck a piece of cheese into each pepper and fold the pepper over to completely enclose the cheese.
  3. Working over a shallow bowl or plate, rub the oregano between your palms to bring out the flavor. Add flour and salt and stir to combine. Put egg whites in another shallow bowl or plate and lightly beat until frothy. Dip each pepper into the flour mixture to coat on all sides, brush off any excess, then dip into the egg whites.
  4. Heat oil in a large nonstick skillet over medium heat. Carefully set each pepper into the hot pan and cook until the cheese is melted and the peppers are golden brown on both sides, about 5 minutes total. (If you have larger peppers, you may need to cook them in two batches.) Serve warm with 2 tablespoons Ancho Chile Salsa each.

Nutrition information

  • Per serving: 152 calories; 9 g fat(4 g sat); 1 g fiber; 11 g carbohydrates; 8 g protein; 33 mcg folate; 17 mg cholesterol; 3 g sugars; 1832 IU vitamin A; 112 mg vitamin C; 160 mg calcium; 1 mg iron; 351 mg sodium; 277 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 1 lean meat, 1 1/2 fat

Reviews 4

February 25, 2012
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By: EatingWell User
One of our family favorites! This is an absolute keeper recipe. The sauce is complex and earthy - don't use store-bought! It is some work - would recommend doubling for leftovers - absolutely a fabulous recipe!! Mine never look neat, hard to keep cheese in - who cares? They taste incredible!! My kids (teens) beg for these! Amy in Vermont
November 10, 2011
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By: chandvakil
Delish! These were YUMMY!! Turned out great. I didn't make the ancho chile salsa, but used store-bought salsa. Still was wonderful!
November 18, 2009
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By: EatingWell User
I loved these. but had trouble keeping the stuffing (cheese) from leaking out while cooking. Maybe I will be neater next time.
September 16, 2009
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By: EatingWell User
The rellenos were light and perfect., the ancho sauce a bit too hot and smoky for me. Easy rellenos, without the guilt.