Chiles Rellenos Nuevos


  • 4 poblano chiles
  • 2 teaspoons plus 1/4 cup vegetable oil
  • ½ small onion, finely chopped
  • ¾ cup reduced-sodium chicken broth
  • 3 tablespoons Original Malt-O-Meal® hot cereal, uncooked
  • 1 cup shredded part-skim mozzarella cheese
  • 1 large egg, separated
  • 2 teaspoons all-purpose flour


  1. Preheat broiler. Line broiler pan with foil.
  2. In a medium nonstick skillet, heat 2 teaspoons oil. Add onion and cook, stirring often, until soft but not browned, 3 minutes. Add broth and bring to a boil. Gradually stir in cereal and cook, stirring, until thickened, 4 minutes. Remove from the heat and let cool.
  3. Broil the chiles on a broiler pan until well blistered on all sides, about 2 minutes. Place in a heatproof bowl and cover with plastic to allow chiles to steam. Lower the oven heat to 400°F.
  4. When cool enough to handle, pull the skins off the chiles, being careful not to remove the stems. Slit the chiles lengthwise and carefully remove the seeds, leaving stems intact; discard seeds.
  5. Mix the cheese with the cooled cereal mixture, and shape into 4 “logs,” to fit inside each chile. Carefully stuff each chile with the cereal mixture, pressing sides to close.
  6. In a medium bowl, whisk egg white until it forms frothy white peaks, about 4 minutes. Gently whisk in egg yolk, then sprinkle in and which in flour.
  7. Heat the remaining 1/4 cup oil in a medium nonstick skillet. Dip chiles carefully in beaten egg mixture to coat on all sides, then place seam-side-down in skillet. Cook, turning once gently, until golden on both sides, 3 minutes.
  8. Place chiles in the broiler pan and back until the filling is soft and runny, 8-10 minutes

Proudly made with

Malt-O-Meal Hot Cereal