Chiles Rellenos in Creamy Sauce | Delicious Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories without losing flavor

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving option

Roast the poblano peppers until charred on all sides.

Place the roasted peppers in a plastic bag to sweat and make peeling easier.

Prepare the lean ground beef by adding 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper, mixing well.

Add a splash of water to the ground beef and cook until fully cooked, about 20 minutes.

Remove the cooked ground beef and set aside.

Blend half an onion with tomatoes, 2 cups of hot water, and 3 teaspoons of chicken bouillon to create a creamy sauce.

Blend until smooth and creamy, then set aside.

Peel the skins off the roasted poblano peppers and remove the seeds carefully.

Stuff each pepper with queso fresco at the bottom, followed by the ground beef, and top with Monterrey Jack cheese.

In the same pan, add a little vegetable oil and fry the remaining half of the onion until golden brown.

Add the creamy sauce to the pan with the fried onion and mix well.

Place the stuffed poblano peppers on top of the creamy sauce and cover, cooking for about 4 minutes until the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens