From the Our Lady of la Cocina article in the December 2016 issue.



Chiles Rellenos

Serves 3




  • 6 whole roasted and peeled Big Jim green chiles

  • 6 long slices of 1/4-inch mozzarella cheese

  • 3 eggs

  • 4 tablespoons flour

  • 1 cup breadcrumbs or cracker meal

  • 1 cup evaporated milk or heavy cream

  • 1 cups vegetable or olive oil




  1. Stuff chiles with cheese to fit the length of the chile.

  2. In one bowl, whisk egg and milk together. Place the flour in another bowl, and the breadcrumbs in a third bowl.

  3. Dip each stuffed chile in the egg/milk mix, then the flour, then back into the egg/milk mix. Finally, roll the chile in the breadcrumbs.

  4. Deep-fry each chile in enough hot oil to cover it. Turn occasionally until golden brown on all sides.

  5. Set chiles on a plate lined with paper towels to soak excess oil.

  6. Serve hot. If desired, cover with red and/or green chile sauce and shredded cheddar cheese. Put in 375° oven for about 10 minutes to melt cheese or to keep warm.