How to make chile rellenos with cheese #recipe

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.

Fire roast the 4 poblano peppers on the stove top over an open flame until charred on all sides, turning them as needed.

Place the charred peppers in a glass bowl and cover with plastic wrap to let them sweat for 15 minutes.

Peel the skin off the peppers, remove the stem and seeds, and create an opening if necessary.

On a baking sheet, add 1/2 cup all-purpose flour and a pinch of salt to coat the peppers.

Grate mozzarella cheese and mix with queso fresco to fill the peppers, using toothpicks to secure them if they split open.

Coat the stuffed peppers with the flour mixture, ensuring they are well covered.

Prepare the tomato broth by blending 4 Roma tomatoes, 2 cloves of garlic, whole cumin seeds, black peppercorn, and 1/4 teaspoon dried Mexican oregano with 2 cups of water and 1 tablespoon chicken tomato bouillon powder.

Preheat cooking oil in a pan and sauté chopped onion until aromatic, then add the blended tomato mixture and simmer for about 10 minutes, adjusting seasoning as needed.

Separate 4 eggs, placing the whites in a large bowl and the yolks in a small bowl, then beat the egg whites until stiff peaks form before gradually adding the yolks.

Dip each coated pepper into the egg mixture and carefully place them into the hot oil, frying them until golden brown on all sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens