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Chile Relleno
The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".

The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in a fluffy egg white batter, simply corn masa flour and fried, or without any batter by baking in the oven . Although it is often served in a tomato sauce, the sauces can vary.

United States[edit]
In the United States, chiles rellenos are usually filled with asadero or Monterey Jack cheese, but can also be found with cheddar or other cheeses, as well as ground or minced meat.

Variations, which can be seen based on regional tastes or experimentation, include:


 * Chiles en nogada
 * Pecan-encrusted
 * Crab-filled
 * Inside of a "chile relleno burrito"
 * In a casserole form (which can be more practical for serving groups of people)
 * Tuna filled
 * Squash blossom stuffed
 * Mushroom stuffed
 * Shrimp stuffed
 * Migas-Filled Chile Rellenos with Pulled Chicken [4]

A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants.