Prep: 20 Mins Cook: 10 Mins
Chiles Rellenos, stuffed chiles are zesty and flavorful when prepared with Ranch sauce. Filled with luscious cheese and coated in a rich beaten egg mixture these chiles in a thick and chunky sauce will please everyone around your table.

Stuffed Chiles in Ranch Sauce


  • 1 tablespoon vegetable oil
  • 1 cube chicken bouillion cube
  • 1 small red, green or yellow bell pepper, seeded and chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup water
  • 2 bay leaves
  • 1 cinnamon stick, broken into several pieces
  • 1/2 teaspoon crushed dried oregano
  • 2 cans (7-oz) ORTEGA Whole Green Chiles
  • 8 ozs. Monterey Jack cheese, cut into 1x2-inch strips
  • 3 eggs, separated
  • 3 tbls. all-purpose flour


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.

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 drain. Serve with Ranch Sauce.
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