For the Sauce: In a one-and-one-half-quart saucepan, cook the onions and green pepper in the oil until wilted. Add the garlic and chili powder; stir. Add the remaining ingredients; bring to a boil and simmer 30 minutes, stirring occasionally.


  • 12 long whole canned green chilies
  • 1/2 pound melting cheese such as Monterey Jack, Fontina, Muenster or Danish Esrom
  • 4 eggs, separated
  • 1/4 cup flour
  • Salt and freshly ground pepper, to taste
  • Oil for Deep Frying
  • New Mexico Tomato Sauce:
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped green bell pepper
  • 3 tablespoon oil
  • 1 clove garlic, finely minced
  • 1 teaspoon or more chili powder
  • 2 cups tomato puree
  • 2 cups fresh or canned beef or chicken broth
  • 1 bay leaf
  • 1 teaspoon oregano, crushed
  • Salt to taste


Lay the chilies on a flat surface. (Blot dry) Cut the cheese into long thin strips about 2 1/2 to 3-inches long and 1/2 inch wide. The size of the cheese will depend on the size and length of the peppers. Carefully insert one piece of cheese inside each pepper. In a mixing bowl, combine the egg yolks and flour. Beat to blend, Add salt and pepper.

Beat the egg whites until stiff, but not dry and fold them into the yolk mixture. Spoon mixture onto a flat pan or pie plate. Heat oil to 365 degrees. Dip peppers, one at a time into egg batter and add them to the oil. Cook until golden brown on one side, turn and cook the other. Drain; serve with the tomato sauce.

Yield: 6 servings

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Submitted 6/13/05.
Source: N.Y. Times Heritage Cookbook
Submitted By: Joy Bowers
Chilies Rellenos