Yields: 5 Servings Prep: 15 Mins Cook: 15 Mins
Be sure the oil for frying these cheese-stuffed peppers is hot enough to ensure a crisp, golden coating. To test, drop in some batter to see if it quickly rises to the surface.

Chiles Rellenos En Salsa Ranchera


  • 1 tablespoon vegetable oil
  • 1 cup 1 small chopped onion
  • 1 cup 1 small bell pepper chopped, red, green or yellow
  • 1 clove garlic, finely chopped
  • 2 1/2 cups 24-oz. jar ORTEGA Salsa - Thick & Chunky (Mild)
  • 1/2 cup water
  • 2 bay leaves
  • 1 cinnamon stick, broken into pieces
  • 1/2 teaspoon dried oregano, crushed
  • 2 cans 7 oz. each ORTEGA Whole Green Chiles
  • 8 ozs. Monterey Jack cheese, cut into 1 x 2-inch strips
  • 3 eggs separated
  • 3 tbls. all-purpose flour
  • 1 vegetable oil



(First 10 Ingredients)

vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.


(Last 5 ingredients)
STUFF each chile (being careful not to break skins) with cheese. Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.

ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chiles in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to soak. Serve with Ranch Sauce.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.