Wayne Gisslen

Chiles Rellenos

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Preparation info
  • Portions:

    16

    Portion Size: 1 Pepper
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
16</

Method

  1. Char the chiles over a gas flame until the skin is blackened. Rub off the blackened skin under running water.
  2. Slit one side of each pepper and remove the seeds, but be careful to keep the peppers intact.
  3. Stuff the peppers with the picadillo.
  4. Beat the egg yolks and water slightly, then mix in the flour and salt.
  5. Whip the whites unti

Per serving: Calories, 430; Protein, 24 g; Fat, 30 g (62% cal.); Cholesterol, 210 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 460 mg.