How to Make Perfect CHILE RELLENOS Everytime!!!

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and banana peppers are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese provides a healthier option with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper thickening agent.

Roast the poblano peppers in a comal until charred, leaving the skin on.

Place the roasted peppers in a bag or bowl covered with foil to steam for 15-20 minutes.

Shred the cheese and optionally mix with diced onion and tomato.

In a medium pan, heat 1 teaspoon of oil, then add diced onion and tomato until onions are translucent.

Add the cheese to the onion and tomato mixture and melt it, then set aside.

Peel the steamed peppers carefully, making sure not to rip them.

Make a slit in each pepper and optionally remove the seeds for less spiciness.

Stuff each pepper with the cheese mixture.

Dip the stuffed peppers in 1 cup of flour to help the egg batter stick.

Separate the egg whites from the yolks and beat the egg whites until firm.

Mix the egg yolks with the beaten egg whites, then add flour and salt to the mixture.

Preheat oil in a pan over medium heat.

Dip each stuffed pepper in the egg batter and fry in hot oil until golden brown.

In a medium saucepan, combine 5 cups of water, jalapenos, roma tomatoes, onion, garlic, and chicken bouillon to make the sauce.

Bring the sauce to a simmer, then add oregano and adjust seasoning to taste.

Serve the chile rellenos with the sauce on the side or on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens