How To Make Chile Relleno-Mexican Food Recipes-Sauce, Chicken, Queso Fresco Cheese

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Slice the chicken breast in half and rub with seasoned salt, marinate for 30 minutes.

Roast the chili peppers on each side until the skin blisters, then remove the skin, seeds, and ribs, rinse and drain the peppers.

In a small pan over medium-high heat, sauté chopped garlic and chopped white onion in vegetable oil.

Add the marinated chicken and fry until fully cooked or golden brown.

In a pot over high heat, add water and Roma tomatoes, boil until soft and the skin cracks.

In a blender, combine the boiled tomatoes, water, chicken broth powder, garlic cloves, and half white onion, blend until smooth and creamy.

In a medium saucepan over high heat, add vegetable oil and flour, mix together.

Pour in the blended sauce and bring to a boil, then stir in the Mexican oregano and reduce to low heat, simmer until thickened.

Shred the cooked chicken.

Stuff the hatch chilies with cheese and the poblano chilies with chicken and cheese.

Carefully fold the chilies, being careful not to rip or tear them.

In a large mixing bowl, whip the egg whites until they form soft peaks, then add flour, kosher salt, black pepper, and finally the egg yolks.

Fry the stuffed chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens