The Best Traditional Chile Rellenos

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 6 poblano peppers on the grill until charred, flipping occasionally.

Place roasted peppers in a plastic bag to steam for 10 to 15 minutes.

Prepare the sauce by chopping 2 cloves of garlic and 1/2 onion, and coring 3 large tomatoes.

Blend the garlic, onion, and tomatoes until pureed.

Heat 1 tsp of olive oil in a saucepan over medium heat.

Add the blended tomato mixture to the saucepan and season with 1 tsp kosher salt and 1/2 tsp coarse black pepper.

Add 2 bay leaves and bring the sauce to a boil, then reduce heat and simmer for 15 minutes.

Peel the skin off the steamed poblano peppers, removing seeds and membranes as needed.

Shred 10 oz of melting cheese and mix in some of the hot sauce for flavor.

Stuff the roasted peppers with the cheese mixture.

Coat each stuffed pepper in flour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens