Chiles Rellenos
Poblano peppers stuffed with cheese, dipped in fluffy egg batter, fried golden, and bathed in tomato sauce.
- prep 30 min
- cook 20 min
- total 50 min
- serves 4
- intermediate
- vegetarian
- Mexico
Ingredients
- 6 poblano peppers
- 300 g queso oaxaca
- 4 eggs
- 60 g flour
- 500 g tomatoes
- 1 onion
- 2 cloves garlic
- 250 ml chicken broth
- 500 ml oil
Steps
- Char poblanos over flame until blackened, steam in a bag 10 minutes, peel and slit to deseed.
- Stuff each with cheese, close with toothpicks.
- Whip egg whites to peaks, fold in yolks for a fluffy batter.
- Dust peppers in flour, coat in batter, fry at 180°C until golden.
- Blend tomatoes, onion, garlic into a sauce, simmer with broth, serve over peppers.
≈ 420 kcal · 20 g protein · 18 g carbs · 30 g fat — per serving, estimate