Peppers Stuffed with Cheese and Potatoes / Chiles Rellenos de Queso con Papas | Capeados

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while maintaining flavor.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: green peppers

Bell peppers are more widely available and less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Mashed cauliflower reduces carbs while providing a creamy texture.

Roast poblano peppers over an open flame until charred, about 10 minutes.

Place roasted peppers in a plastic bag to steam for 10 minutes.

Peel off the charred skin and remove seeds from the peppers.

Boil potatoes in salted water until tender, about 15 minutes; drain and mash.

Mix mashed potatoes with cheese, onion, garlic, cumin, salt, and pepper.

Stuff each pepper with the potato and cheese mixture, sealing the openings.

Beat eggs until fluffy and mix in flour and milk to create a batter.

Dip each stuffed pepper in the egg batter, coating thoroughly.

Heat vegetable oil in a skillet over medium heat until shimmering.

Fry each pepper until golden brown on all sides, about 3-4 minutes per side.

Transfer fried peppers to a baking dish and cover with tomato sauce.

Bake in a preheated oven at 350°F for 15-20 minutes until heated through.

Garnish with cilantro and lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens