Chiles Rellenos with Cheese and Smoked Chicken

Chiles Rellenos with Cheese and Smoked Chicken



  • 24 medium Anaheim peppers
  • 1/2 cup olive oil


  • 2 whole eggs
  • 2 egg yolks
  • 24 ounces (6 cups) Wisconsin ricotta cheese
  • 20 ounces (about 5 3/4 cups) Wisconsin brie cheese, in 1/4-inch dice
  • 8 ounces (2 cups) Wisconsin mozzarella or Monterey jack cheese, grated
  • 8 ounces (2 cups) Wisconsin asiago cheese, finely grated
  • 1 cup cilantro, chopped
  • 6 cups smoked chicken, julienned
  • Salt to taste
  • Black pepper to taste
  • Tabasco™ sauce to taste


  • 2 1/2 cups all-purpose flour
  • Pinch of baking powder
  • 1 tablespoon salt
  • 4 egg yolks
  • 24 ounces beer
  • 4 egg whites

Tomatillo Sauce

  • 8 raw tomatillos, skin husks removed and roughly chopped
  • 1 raw poblano chile pepper, roughly chopped
  • 1/2 bunch fresh cilantro
  • 2 tablespoons lime juice
  • 10 spinach leaves
  • Salt to taste
  • Pepper to taste

Final Preparation

  • Oil for deep frying
  • 12 sprigs cilantro
  • 4 ounces (1 cup) Wisconsin asiago cheese, grated


  1. Peppers: Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle.
  2. Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.
  3. Filling: Whisk eggs and 2 eggs yolks until foamy. Add ricotta and mix thoroughly. With a rubber spatula, fold in the brie. Fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.
  4. Batter: Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and beer. Add to dry ingredients and stir gently to combine.
  5. Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.
  6. Tomatillo Sauce: Place all ingredients in a blender and blend until smooth. Set aside.
  7. Final Preparation: Fill each pepper with cheese filling. Pour batter into flat container.
  8. Heat oil in a deep fryer to 350ºF.
  9. Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4-6 minutes. Drain on paper towels.
  10. Pour 2 ounces sauce on each of 12 serving plates. Place two peppers on sauce. Garnish with cilantro sprigs and asiago.
  11. Serve immediately.

Yield: 12 servings

By Chef Jan Birnbaum

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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