Chile Relleno Recipe | Easy Recipe

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and more widely available.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with less fat.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can enhance flavor while canned are budget-friendly.

Roast poblano peppers on the stove until charred on all sides.

Place roasted peppers in a plastic bag to steam.

Cube the tomato and onion.

Peel and cut the potato in half.

Chop the carrots and zucchini into small pieces.

Separate the egg whites from the yolks and set aside.

Slice the queso fresco cheese for stuffing the peppers.

Peel the skin off the roasted poblano peppers and remove the seeds.

Stuff each pepper with queso fresco cheese.

Boil water in a pot and add the potato, carrots, onion, and tomato, reserving the cabbage and zucchini.

Add 2 tablespoons of chicken bouillon to the boiling water.

Whip the egg whites until fluffy, then add the yolks and mix well.

Coat each stuffed pepper in flour, then dip into the egg mixture.

Heat vegetable oil in a pan until hot and fry the stuffed peppers until golden brown.

Transfer fried peppers to a plate.

Add the reserved cabbage and zucchini to the boiling soup and cook for 10 minutes.

Add the fried peppers to the soup and cook for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens