Easy Chile Rellenos


  1. Cut a 3-inch lengthwise slit in each chile pepper. Cut cheese into 6, even strips; stuff into chiles.
  2. Preheat soybean oil over medium high heat to 350° F in heavy frying pan.
  3. Combine milk, 1 cup flour, egg, baking powder, baking soda, salt and 1 tsp soybean oil in medium bowl; mix smooth. Roll each pepper in remaining flour and dip in batter to coat both sides.
  4. Fry 3 to 4 minutes per side until cheese has melted and peppers are golden brown. Drain on paper towels.


  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Nature's Best Dairy® Egg(s), beaten
  • 1 1/2 cup West Creek® Flour
  • 1 cup Nature's Best Dairy® Milk
  • 1/2 lb cheese, Oaxaca
  • 4 cups Brilliance® High Oleic Soybean Oil with Plenish®, for frying
  • 1 tsp Brilliance® High Oleic Soybean Oil with Plenish®
  • 6 chile(s), anaheim, charred, peeled, seeded
  • 1/2 tsp salt