Chiles Rellenos - Authentic Mexican Recipe (Comida Mexicana)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder, and jalapeños are more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients, while cauliflower is lower in carbs.

Put the poblano chile on the flame to burn off the outside shell.

Turn the pepper over as it darkens, about a minute for each side.

Once completely dark, turn off the flame and place the pepper in a plastic bag to steam for a few seconds.

Peel the pepper carefully to avoid burns.

Make a small opening in the middle and remove the seeds from inside the pepper.

Optionally, apply olive oil to your hands to protect from the pepper seeds.

Add picadillo filling (ground beef with vegetables) to the inside of the pepper, or cheese if preferred.

Secure the pepper with toothpicks to hold the filling in.

Cover the entire pepper with flour to help the egg attach.

Separate the yolk from 2 eggs and beat the egg whites.

Add a handful of flour to the egg whites to maintain the foam.

Heat oil in a frying pan and dip the pepper in the egg mixture.

Cook for one minute on each side, turning carefully to keep the batter intact.

Cook the small side for less than a minute until browned.

Remove from the pan and place on a paper towel to absorb excess oil.

Spread salsa on top of the finished pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens