Chili Relleno

I was home alone so it was egg-speriment night for me. I decided after making that quiche to try my hand at making actually chili relleno, and it turned out better than I expected. I did use a bit to much oil and it was a little oily tasting, but otherwise it was quite yummy. We have a sun-dried tomato spread with jalapenos that I decided to put on top and it went really well together.

Chili Relleno

• 2 pasilla peppers
• 2 eggs, separated
• 1/4 cup green pepper, diced
• 1/4 cup onion, diced
• 1-2 green onions, sliced
• 4 veggie sausage links (or any equivalent ground meat of your choice)
• 1-2 cloves minced garlic
• salt and pepper to taste
• olive oil

Place peppers on a small metal tray and broil in a toaster oven on high for 10 minutes per side, or until the skin is blistered and blackened. Place in a bowl covered in saran wrap for 5 minutes (or a sealed bag). Remove the skin carefully and make a slit down one side of the pepper. Carefully de-seed the pepper (you can cut the seeds at the top out and rinse the rest of the seeds out, then pat the pepper dry).


Meanwhile, saute your onions, bell pepper and sausage with garlic until soft. Stuff your peppers with this filling and seal edges with toothpicks.


Beat your egg whites until stiff peaks form. Beat/whip your egg yolks with salt and pepper and gently fold into your whites. Coat your stuffed peppers with the eggs and cook in a pan with oil over medium-high heat until cooked, flipping over to cook all sides (about 3 minutes per side). Serve with tomato sauce or salsa, if desired, and enjoy!