Aunt Vina’s Chili Rellenos

This is my great Aunt Vina’s wonderful recipe for chili rellenos. They have far less cheese and fat than most recipes, but couldn’t be more delicious. 

• 8 fresh poblano or Anaheim chili peppers (canned will also work)
• 8 ounces shredded Monterey cheddar, Jack cheese, Mexican blend or my favorite is a combo of cheddar and part skim mozzarella
• 2 eggs
• Rice, for serving

• Sauce
  • 1 tablespoon olive oil
  • 1/3 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 (15oz) can tomato sauce
  • 1 teaspoon kosher salt
  • 3/4 cup water

• Place poblanos onto a sheet pan and place under the broiler until charred on both sides, approximately 8 minutes per side (check every 4 minutes). Set the oven to broil. Place rack about 6 inches under the heat. Place whole poblanos on a foil lined

• Place the peppers into a paper bag or a bowl and cover with plastic wrap and allow the steam to loosen the skins for a 10-15 minutes. 
• Peel the skins. Slice the chilies lengthwise and remove the seeds – you may need to put them under a little running water to help. 
• Place the cleaned and peeled chilies into an 8×12 inch casserole dish. 

• Divide the cheese equally among all the peppers.
• Separate the egg yolks from the whites. With a hand blender, whip the egg whites until stiff peaks form. Fold the yolks back into the whiltes just until incorporated. 
• Evenly distribute the eggs on top of each pepper (see in photo below).

• Place the peppers under the broiler until golden brown, approximately 3 minutes. 

For the sauce:

1. Heat oil in a pan over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes. 
2. Add garlic; cook for 30 to 60 seconds. 
3. Add tomato sauce and water. Bring to a boil. 
4. Pour tomato sauce over the chilies and bake at 350-F for 25 minutes or until the tomato sauce starts to bubble around the edges.

Serve alongside white rice. 

Print Recipe

Aunt Vina's Chili Relleno Casserole

Ingredients

• 8 fresh poblano or Anaheim chili peppers (canned will also work)
• 8 ounces shredded Monterey cheddar, Jack cheese, Mexican blend or my favorite is a combo of cheddar and part skim mozzarella
• 2 eggs
• 1 tablespoon olive oil
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1-15 ounce can tomato sauce
• 1 teaspoon kosher salt
• 1 cup water (just fill the tomato sauce can half way)

Instructions

1

Pre-heat oven to broil and then set to 350.

2

Place poblanos onto a sheet pan and place under the broiler until charred on both sides, approximately 8 minutes per side (check every 4 minutes).

3

Place the peppers into a paper bag or a bowl and cover with plastic wrap and allow the steam to loosen the skins for a 10-15 minutes.

4

Peel the skins. Slice the chilies lengthwise and remove the seeds – you may need to put them under a little running water to help.

5

Place the cleaned and peeled chilies into an 8×12 inch casserole dish.

6

Divide the cheese equally among all the peppers.

7

Separate the egg yolks from the whites. With a hand blender, whip the egg whites until stiff peaks form. Fold the yolks back into the whiltes just until incorporated.

8

Evenly distribute the eggs on top of each pepper (see photo)

9

Place the peppers under the broiler until golden brown, approximately 3 minutes.

10

FOR THE SAUCE: Heat oil in a pan over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.

11

Add garlic; cook for 30 to 60 seconds.

12

Add tomato sauce and water. Bring to a boil.

13

Pour tomato sauce over the chilies and bake at 350-F for 25 minutes or until the tomato sauce starts to bubble around the edges.

14

Serve alongside rice.

Notes

Serve alongside rice.