Talley Farms Fresh Harvest


Chile Relleno

An easy way to make a classic recipe!


4 poblano chiles

1 pound queso fresco cheese


3 eggs

1 tablespoon all-purpose flour

1 cup oil


Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit down the middle and remove seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.

Separate egg yolk from the whites. Add the egg whites to a large bowl and save. Beat the egg whites until they fluff up. Add in flour and egg yolks, mix until completely incorporated.

Add the oil to a frying pan on medium heat, Dip the stuffed peppers into the batter and fry until golden brown on both sides then remove from oil.

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