Vegetarian Chilies Rellenos

Serve as an appetizer or a vegetable dish to accompany any meat or bean dish.

Serves: 6Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 6 large Anaheim chilies
  • 1⁄2 lb. Monterey jack cheese
  • 1 small white onion
  • 1⁄4 cup canned jalapeño peppers or 2 fresh jalapeños
  • 2 cups canned tomatoes, with juice
  • 1⁄2 Tbsp. olive oil
  • 2 cups vegetable broth
  • 2 Tbsp. cornstarch
  • 3 large eggs
  • 2 cups masa harina or cornmeal


  • Preheat oven to 350°F.
  • Place the Anaheim peppers on a pan in the oven. Turn them when the tops are white. When both sides are white, remove the peppers and put them in a paper bag. Close the bag tightly, and let the peppers cool. (This makes it easier to peel off the skin.) Peel the skin from the peppers.
  • Cut the cheese into wedges about 1⁄2 inch wide. Stuff the wedges into the chilies.
  • Peel the onion and chop into 1⁄4-inch pieces. Drain the jalapeño peppers (if using canned) and cut into 1⁄4-inch pieces. Chop the tomatoes into 1⁄4-inch pieces, reserving the juice.
  • In a medium saucepan, heat the olive oil to medium temperature. Add the onion and sauté until brown. Add the chopped chilies and tomatoes with their juice. Add the broth and cornstarch; sauté on medium heat, stirring constantly until the sauce is the consistency of gravy.
  • Beat eggs, then combine with the cornmeal or masa harina; mix well. If the mixture is not sticky, add water until it is about the consistency of thick pancake batter. Dip the peppers into the egg and cornmeal batter.
  • Put the peppers into a lightly greased frying pan on medium heat. Brown the peppers on all sides.
  • Serve the pepper hot, on top of the sauce.