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Stuffed Chiles in Ranch Sauce

Stuffed Chiles in Ranch Sauce
Makes:
5
Prep Time:
20
minutes
Total Time:
40
minutes
Vegetarian
based on
2 reviews
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.

In this recipe:


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Ingredients:

  • RANCH SAUCE
  • 1 tablespoon vegetable oil
  • 1 small onion, peeled and chopped
  • 1 small red, green or yellow bell pepper, seeded and chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 jar (24 ounces) thick & chunky salsa
  • 1/2 cup water
  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 2 bay leaves
  • 1 cinnamon stick, broken into several pieces
  • 1/2 teaspoon crushed dried oregano

  • STUFFED CHILES
  • 2 cans (7 ounces each) whole green chiles
  • 8 ounces Monterey Jack cheese, cut into 1 x 2-inch strips
  • 3 large eggs, separated
  • 3 tablespoons all-purpose flour
  • Vegetable oil for frying

Directions:

FOR RANCH SAUCE:
HEAT
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, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.

FOR STUFFED CHILES:
STUFF
each chile (being careful not to break skins) with a cheese strip. 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 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.


Reviews:

Review This Recipe
  •  Star(s)

    stuffed chilies in ranch sauce

    Marcy Ransom from Mindemoya, ON

    I found your recipe so-o-o easy to follow. My husband & I eat Mexican food a lot & tried this recipe on friends who never had. Their comment? Please make this for us again whenever we visit... It was wonderful!! P.S. I use HOT salsa..It makes Mexican authentic.. Thank you!

  •  Star(s)

    Review for Stuffed Chiles in Ranch Sauce

    Elizabeth Sorrentino from Girard, PA, USA

    The chili rellenos were excellent, but the ranchero sauce is too much. I found it too thick, too spicy and it totally overwhelmed the rellenos. I haven't yet decided how to change the recipe, but it makes a good start.

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 358
  • Calories from Fat: 177
  • Total Fat: 19.7g (30% of DV)
  • Saturated Fat: 10g (50% of DV)
  • Cholesterol: 168mg (56% of DV)
  • Sodium: 1383mg (55% of DV)
  • Carbohydrates: 25.6g (8% of DV)
  • Dietary Fiber: 1.7g (7% of DV)
  • Sugars: 4.5g
  • Protein: 18.4g
  • Vitamin A: 47% of DV
  • Vitamin C: 202% of DV
  • Calcium: 46% of DV
  • Iron: 29% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Stuffed Chiles in Ranch Sauce

Ingredients

  • RANCH SAUCE
  • 1 tablespoon vegetable oil
  • 1 small onion, peeled and chopped
  • 1 small red, green or yellow bell pepper, seeded and chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 jar (24 ounces) thick & chunky salsa
  • 1/2 cup water
  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 2 bay leaves
  • 1 cinnamon stick, broken into several pieces
  • 1/2 teaspoon crushed dried oregano

  • STUFFED CHILES
  • 2 cans (7 ounces each) whole green chiles
  • 8 ounces Monterey Jack cheese, cut into 1 x 2-inch strips
  • 3 large eggs, separated
  • 3 tablespoons all-purpose flour
  • Vegetable oil for frying

 

Directions

FOR RANCH SAUCE:
HEAT
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, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces.

FOR STUFFED CHILES:
STUFF
each chile (being careful not to break skins) with a cheese strip. 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 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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