Chile Rellenos de Queso

Campbell's Chile Rellenos de Queso Recipe

Flavorful baked chiles stuffed with an oozing cheese mixture...what could be better?  This is sure to become a most requested recipe.

At a glance


20 min.


1 hr. 5 min.



Servings: stuffed chile each

Cook: 20 min.

Bake: 5 min.

Stand: 20 min.

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What You'll Need

4 poblano chiles or bell peppers
1/2 cup bread crumbs
1/2 cup grated pepper Jack cheese
1/2 cup grated Cheddar cheese
1/4 teaspoon cumin
1 dash ground black pepper
1/4 cup all-purpose flour
4 eggs, separated
1 1/2 tablespoons chopped green onions

How to Make It

  • 1

    Heat the broiler. Place the chiles onto a baking sheet. Broil until the skin is blackened on all sides. Remove the chiles to a gallon size resealable plastic bag. Seal the bag. Let stand for 20 minutes. Remove the skin from the chiles. Cut a lengthwise slit in the side of each chile and remove the seeds. Rinse the peppers with cold water and pat dry with a paper towel.

  • 2

    Stir the bread crumbs, cheeses and cumin in a medium bowl. Season with the black pepper. Spoon the cheese mixture into the chiles. Coat the chiles with the flour.

  • 3

    Beat the egg whites in a medium bowl with an electric mixer on high speed until stiff peaks form. Add the egg yolks, one at a time, beating well after each addition. Dip the chiles into the egg mixture.

  • 4

    Heat the oven to 350°F. Pour vegetable oil into a 12-inch deep-sided skillet to 3/4-inch deep and heat over medium-high heat. Add the chiles and cook until they're golden brown on all sides. Drain the chiles on paper towels. Place the chiles into a 2-quart shallow baking dish. Sprinkle with additional Cheddar cheese.

  • 5

    Bake for 5 minutes or until the cheese is melted. Sprinkle with the green onion, if desired.

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