Cubanelle Pepper Rellenos

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1 bag flour tortillas
1 lb Monterey Jack cheese, grated
4 medium Cubanelle or Jalapeno peppers
1 cup oil
Sour cream


Wash and core peppers then cut into strips. Take a flour tortilla and lay the peppers out on one end of the tortilla. Sprinkle monterey jack cheese on top of peppers.Roll up the tortilla starting from the end where the peppers and cheese are, tucking in peppers and cheese as you go if need be, and lay on a plate with the flap of the torilla facing down.

After they are all rolled up, heat a small amount of the oil in a frying pan on a low to medium heat. Place each relleno in the pan with the flap facing down. You should be able to fit 3 or 4 at a time in the pan. When the first side is slightly brown turn them over. Place the rellenos in a baking pan and put in the oven to keep warm until they are all done.

Serve with guacomole, salsa, & sour cream for dipping.

Serves 4.