5 Star Mexican Chile Rellenos Perfect for Occasions Mirch Pakora Recipe in Urdu Hindi - RKK

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and easier to find.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free, while cornstarch is a budget-friendly thickener.

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

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

Peel off the charred skin from the peppers and make a slit to remove seeds.

Stuff each pepper with cheese and secure with toothpicks if necessary.

Prepare the ranchera sauce by heating oil in a skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add chopped tomatoes, jalapeños, cumin, oregano, salt, and pepper to the skillet.

Simmer the sauce for 10-15 minutes until thickened.

In a bowl, beat eggs until fluffy, then fold in flour gently.

Dip each stuffed pepper into the egg mixture, coating evenly.

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

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

Drain on paper towels and place in a baking dish.

Pour ranchera sauce over the fried peppers and bake at 350°F for 15 minutes.

Cooking Techniques

Spice Level:

Allergens