Recipe: Chilies Rellenos

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Recipe by Chef Brandt Evans, owner of Pura Vida in Cleveland and Blue Canyon in Twinsburg


  • 6 Anaheim or any mild long green chili
  • 2 cup vegetable oil
  • 1/4 # mozzarella cheese, grated
  • 1/4 # Monterey Jack cheese, grated
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 2 T milk
  • 6 Spring rolls
  • 1 cup mild or hot tomato salsa


  1. Make a slit with the tip of a paring knife in the pepper at the cap.
  2. Place the oil in a deep saucepan and heat to a temperature of 375F.
  3. Have a bowl of ice water handy.
  4. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water.
  5. Repeat until all peppers are fried.
  6. When cool enough to handle, gently rub off the skin.
  7. Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil.
  8. In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper.
  9. Gently stuff the mixture into the peppers, securing them with toothpicks.
  10. Chill for 30 minutes.
  11. Beat the egg.
  12. Wrap peppers in spring roll.
  13. Heat oil to 375F.
  14. Fry the peppers for about 3 minutes, or until golden brown.
  15. Don’t crowd peppers in pan, drain on paper towels, and repeat until all peppers are fried.
  16. Serve immediately, accompanied by salsa, if desired.