Chili Relleno Recipe

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Lower calorie option or more budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or cheaper alternative.

Prepare the red sauce by blistering 4 poblano peppers on a burner set slightly above medium until they have some color.

Soak the blistered peppers in water while cooking the other ingredients.

Turn off the burner and set the garlic cloves aside to cool.

Chop the onion and add it to the pan, then add halved Roma tomatoes.

Add 1 tablespoon of tomato paste, 1/2 teaspoon of Mexican oregano, and 1/2 teaspoon of salt to the pan.

Add the cooled garlic cloves to the mixture.

Soak the microwaved peppers in hot water until they soften slightly, then blend the sauce mixture and refrigerate overnight.

Trim the stems of the poblano peppers for presentation.

Line a baking sheet with aluminum foil for easy cleanup and place the peppers on it.

Preheat the broiler and place the peppers under it, monitoring closely to avoid burning, flipping them for even cooking.

Once the peppers are charred and soft, cover them with plastic to steam.

Heat a pan with a little oil (about 1/2 tablespoon) and strain the salsa into it, stirring to remove seeds and simmer.

Peel the skin off the steamed peppers, making a slit to remove seeds while keeping the stem intact.

Separate 4 eggs into whites and yolks, ensuring no yolk or oil gets into the whites for whipping.

Add a touch of salt to the egg whites and whisk until foamy, incorporating air.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens