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Chili Rellanos

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Chili Rellanos


8 large roasted and peeled green chilies

4 eggs separated, into yolks and whites

1 tsp salt

2 tsp corn starch

1 tsp garlic salt

1 lb Monterey jack cheese, cut into chili length cubes

½ cup flour

½ cup panko

¾ cups cooking oil

chive and onion cream cheese, softened

juice of one lime

1/4 cup of sour cream


Cut slit in chilies and fill with cheese. Roll chile in flour until coated, set aside. Beat egg whites with garlic salt, salt and corn starch until stiff. Beat egg yolks with fork until well blended and fold into egg whites. Dip chile one at a time into egg mixture and sprinkle with Panko crumbs. Fry in skillet in hot oil until browned, turning to cook both sides. Drain on paper towels. Serve with lime creme sauce.

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