Name: Chiles Rellenos (50-Minute Version)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 ½ cups Oaxaca or Monterey Jack, shredded; ½ cup flour; 3 separated eggs; 2 cups oil, for frying; 1 cup tomato sauce

Chiles Rellenos (50-Minute Version)

Roasted poblano peppers stuffed with cheese, battered, and fried.

Total time

50 min

Prep

30 min

Cook

20 min

Serves

Difficulty

Hard

Per serving

420 kcal

Ingredients

4 large poblano peppers
1 ½ cups Oaxaca or Monterey Jack, shredded
½ cup flour Swap
3 separated eggs Swap
2 cups oil, for frying Swap
1 cup tomato sauce Swap

Equipment

broiler, heavy skillet

Method

Roast poblanos until blackened.
Steam in bag 10 min, peel, slit, remove seeds.
Stuff with cheese, secure with toothpick.
Dredge in flour, dip in beaten egg whites then yolks.
Fry in hot oil 3-4 min per side. Serve with tomato sauce.

Nutrition per serving

Calories: 420
Protein: 18g
Carbs: 12g
Fat: 32g

Protein 18%Carbs 12%Fat 71%

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

stuffed · mexican · peppers · cheese · fried

Ingredients

Equipment

Method

Nutrition per serving

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