Chiles Rellenos

Name: Chiles Rellenos
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 large poblano chilies; 12 oz queso Oaxaca, or mozzarella shredded; 6 large eggs, separated; ½ cup all-purpose flour; 3 cups vegetable oil, for frying; 4 tomatoes, for salsa; 2 cloves garlic; ½ tsp salt

Roasted poblano chilies stuffed with cheese, dipped in fluffy egg batter, and fried golden.

Total time: 55 min
Prep: 30 min
Cook: 25 min
Serves: 6
Difficulty: Hard
Per serving: 380 kcal

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Ingredients

6 large poblano chilies
12 oz queso Oaxaca, or mozzarella shredded
6 large eggs, separated Swap
½ cup all-purpose flour Swap
3 cups vegetable oil, for frying Swap
4 tomatoes, for salsa
2 cloves garlic Swap
½ tsp salt

Equipment

deep skillet, electric mixer

Method

Roast poblanos over flame until charred. Steam 10 min, peel, slit and remove seeds.
Stuff each with cheese through slit.
Beat egg whites to stiff peaks. Fold in yolks and salt.
Heat oil to 350F. Dredge chilies in flour, coat in egg batter.
Fry 3-4 min until puffed and golden. Drain. Serve with warm tomato salsa.

Nutrition per serving

Calories: 380
Protein: 18g
Carbs: 14g
Fat: 28g
Fiber: 3g

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

mexican · chili · cheese · fried · poblano · special-occasion

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Run out of an ingredient mid-recipe? These swaps come with ratios and notes:

Ingredients

Equipment

Method

Nutrition per serving

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