Chiles Rellenos While Exercising

by Joanne on January 12, 2010

Last week while working out in the gym, I was watching Rachael Ray’s Tasty Travels.   Just as I was getting started, the restaurant chef was cooking up Chiles Rellenos.  It looked so good and easy, I thought I’d try it.  This is the original recipe from Charlies Restaurant featured on the show:



  • 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded
  • 6 tomatoes
  • 2 garlic cloves
  • 1/2 chopped onion
  • Salt
  • Freshly ground black pepper
  • 2 cups fresh Requezon (Mexican) cheese
  • 1 cup finely chopped pecans
  • All-purpose flour, for dusting
  • 8 egg whites
  • 1 1/2 cups vegetable oil
To roast the chiles:


Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.

To make the salsa:

Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.

For assembly:

Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.

Heat the oil to a temperature of about 360 to 375 degrees F.

Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.

To serve, coat the chile in the salsa.

I made some changes.  In fact, I made a lot of changes to make my job easier.


First, I boiled the peppers chiles for 15 minutes then let sit to cool in the hot water for 4 hours. Why so long?  It was during lunch time I did my boiling and then had to return to work at which time the chiles were turned off and left to cool down in the water.  This didn’t loosen the skin enough for me to easily peel it off, so I left the skin on. No harm done

Second, I used Ricotta cheese (fat free to be exact).  I have never heard of the Requezon cheese and didn’t want to expend time and energy looking for it.   I seasoned the Ricotta with salt and pepper, 1 cup of sliced mushrooms, a pinch of chili powder, and 1 can (4.5 oz) of chopped green chilis.

Third:  I reduced the pecans to 1/4 cup. 

Fourth:  I used Egg Beaters to coat the chiles and sprinkled the tops with paprika.

Fifth… and most important… I did not deep fry.  I baked the chiles in an oven at 425 F for 45 minutes. 


Smothered in salsa and served with Refried Beans – a great tasting meal.  Not too difficult. Not too much mess. 

The flavor of poblano chiles is not hot. It is an alternative to a standard sweet green pepper.  It’s darker and longer but the flavor is delightful.  So if you don’t like the heat, you don’t have to get out of the kitchen for this one.    EDIT:  Ted says they are hot. I must have had a mild one. If you are super chili heat sensitive (like Ted), then you may detect some heat. Otherwise, you’ll LOVE the flavor.

Another great recipe for chiles rellenos is from this site: The Pioneer Woman.


The workout schedule so far for Monday and Tuesday has gone as planned. 

  • Mon:  Chest and biceps (30 minutes).  A 6.8 mile run (broken into 1/2 before workout and 1/2 after  – outside with Shane).  DONE!
  • Tues:  Legs (UGG!) – 30 minutes.  30 minutes cross training (Elliptical or Rower).  50 minute walk with Shane.  DONE!
  • Wed:  50 minute run on T/M. 25 minutes Back and Tricep weight training.  40 minute walk with Shane.

Let’s see if I can muster up the energy for Wed. AM workout.  I’m on a mission!

Hello! Hello!  If you haven’t left me a comment to get a super reference for Clean Food (so much more than just a cookbook) make sure to go to this link.  I’d love to send it to you. CLEAN FOOD by Terry Walters.  The opportunity ends at 12AM on Sat. Jan. 16th.


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  • At 2010.01.12 17:48, kilax said:

    Chiles Rellenos were my fave mexican dish before I became vegan! Yum! Your version looks really good 🙂

    • At 2010.01.12 19:53, Beatrice said:

      I love chilies rellenos! I don’t have a gas stove, but I’ve had some success roasting my chilies in the broiler (or, I guess, broiling them), turning them occasionally so they roast evenly, and then letting them sit in a paper bag for about 10 minutes before removing the skin. My toaster oven actually does a better job of this than my “real” oven.

      I don’t usually coat my chilies rellenos, but this topping (in particular, the pecacns) sounds like it might be worth the effort.

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