CHILES RELLENOS DE QUESO EN SALSA DE TOMATE//EXTRA-DELICIOSOS

poblano chiles

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

Roast poblano chiles over an open flame until charred, about 5-7 minutes.

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

Peel the charred skin off the chiles and remove seeds carefully.

Stuff each chile with cheese, ensuring they are filled but not bursting.

Beat eggs in a bowl until frothy, then fold in flour and a pinch of salt.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Dip each stuffed chile into the egg batter, coating evenly.

Fry the chiles in hot oil until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

In a separate saucepan, heat tomato sauce with diced onion, garlic, cumin, and black pepper for 5-7 minutes.

Serve chiles topped with tomato sauce, garnished with cilantro, lime juice, sour cream, and avocado.

Cooking Techniques

Spice Level:

Allergens