#ad Chiles Rellenos Recipe #shorts

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 6 poblano peppers until charred and remove the seeds.

Peel the skin off the roasted peppers and stuff each with 2 slices of queso fresco.

Sprinkle flour on both sides of the stuffed peppers.

Boil 6 Roma tomatoes and 1/2 jalapeno for about 10 minutes.

Transfer the boiled tomatoes and jalapeno to a blender, removing the skin from the tomatoes.

Add 1/4 white onion, 2 garlic cloves, and 1/2 cup of the boiling water to the blender.

Blend the salsa ingredients until smooth.

In a mixing bowl, mix 7 egg whites until fluffy, then add the egg yolks, a pinch of salt, and 1 teaspoon of flour.

Continue mixing the egg batter for about 2 minutes at medium speed.

Dip each stuffed pepper into the egg batter and fry for about 30 seconds on each side until golden brown.

Fry the salsa for about 5 minutes and set aside.

Drizzle casik crema mexicana over the dish and crumble more queso fresco on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens