Chiles Rellenos (Mexican Style Stuffed Peppers)

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Roast the poblano peppers over an open flame until charred.

Place the roasted peppers in a plastic bag for about 10 minutes to sweat.

Remove the skin from the peppers using a spoon to scrape it off.

Carefully split one side of each pepper and remove the seeds.

Stuff each pepper with mashed potatoes and Monterey Jack cheese, securing with a toothpick if necessary.

Dredge the stuffed peppers in flour to help the egg adhere.

Separate the egg whites from the yolks and whip the egg whites until soft peaks form.

Slowly add the egg yolks to the whipped egg whites without deflating them.

Dip each stuffed pepper into the egg mixture.

Heat oil in a pan and fry the stuffed peppers for about 2 minutes on each side until golden brown.

Let the fried peppers drain on a rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens