Chile Relleno Tacos

A healthier Chile Relleno

The Chile Relleno invokes images of deep fried, battered chiles, heavy beans, and a lot of gooey sauce. YUMM!! I needed a way to make this dish a bit quicker… And, yes, I will make the chile casserole version, soon. So, to be healthier and to make this a quick dish, here’s my take on the Chile Relleno. No stuffing of chiles involved.

The recipe is for a healthier serving and it’s just as easy to make this into a tasty Chile Relleno taco.

Chile Relleno Taco

Prep Time:

Cook Time:

Chile Relleno Taco


  • 4 chiles, peeled and seeded, pat dry
  • 1/2 cup flour
  • 1 egg
  • Salt, pepper
  • Red chile powder
  • 1/2 cup Monterey Jack cheese
  • Queso Fresco
  • Vegetable oil
  • Salsa
  • Corn tortillas
  • For the tacos
  • Shredded romaine lettuce
  • Diced tomatoes


  1. Pat dry your chiles.
  2. Mix the flour, salt, pepper, and chile powder.
  3. Coat the chile in the flour mixture.
  4. Whip the egg until fluffy.
  5. Coat the floured chile with the egg white.
  6. Re-coat the chile in the egg mixture.
  7. When the oil is hot, fry the chile until golden browning both sides.
  8. Place one hot battered and fried chile on the two warmed tortillas.
  9. Layer the Monterey Jack cheese.
  10. Melt the cheese by placing under the broiler or in the microwave for 20 seconds.
  11. Top with another battered and fried chile.
  12. Add Queso Fresco crumbles on top.
  13. Serve with a side of salsa.
  14. For the tacos:
  15. Warm two tortillas for a double layer taco.
  16. Fill with fried chiles, lettuce, cheese, tomato and salsa.
  17. Top with Queso Fresco crumbles.

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