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How to easily weather a chile Relleno

5 mins
5 mins
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How to weather a chile Relleno is one of the most frequently asked questions as September approaches, so we prepare these practical tips so that your weathered ones are perfect. Ready to weather chiles en nogada?


2 portions
  • 2 egg whites
  • 2 egg yolks
  • 1 teaspoon baking soda
  • 1 tablespoon wheat flour
  • enough wheat flour, to bread the chili
  • enough Chili pepper, filling
  • enough vegetal oil


With the help of a mixer, beat the whites until they turn white and double in size; then slow down and add the yolks one by one. Add baking powder and sift flour over mixture; finish beating gently.

The whites must be well beaten and the yolks are added one by one gently, these will lower the whites a bit because their composition contains fatty acids that remove a little air from the mixture.

Baking powder and flour help reinforce this effect.

The flour in the coating helps to give it a better consistency, so that the bubble that forms in the aeration of the egg is more closed and that the browning and texture are more even.

In the same way, the baking powder will also help to give texture, that is, to fluff up the weathered more.
Pass the stuffed chili through the flour and then into the egg mixture.
Immediately transfer the chili to the hot oil; Remember that this should be ready in a deep frying pan, very hot and with plenty of quantity. As soon as you put it in the oil, start to bathe the chili with the help of a spoon, then turn the chili over and finish browning for about 5 minutes.
Transfer the chili to a plate with absorbent paper to remove excess oil.


It is very important that you already have the ingredients, the stuffed chiles and the hot oil ready to weather immediately. In the same way, remember that for the coating, you must beat the egg at the last moment since if you let time pass, it goes down quickly.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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