AMAZING AUTHENTIC MEXICAN CHILE RELLENOS SERVED 2 WAYS

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 high heat until the outside skins are black, cover in a bowl, and let sweat for 15-20 minutes, then peel and deseed the peppers.

Cut the top of the peppers with a small vertical incision on one side and carefully remove seeds, being careful not to make too big of a slice.

Sauté 1 diced onion and 2 Roma tomatoes in oil until softened, then add 1 pound of Monterey Jack cheese and melt down on low heat. Remove from heat to let cool slightly.

Stuff the peppers with the cheese mixture, then roll the peppers in 1 cup of flour and 1 teaspoon of salt.

Separate 6 egg whites and reserve the yolks. Beat the whites until firm peaks form, then incorporate the yolks. Add 1/4 cup of flour and beat until mixed.

Dip and coat each stuffed pepper with the batter.

Heat oil over medium heat and gently fry the peppers until golden brown.

Option 1: Serve fried with salsa and sour cream and your choice of toppings.

Option 2: Fry the peppers and make the tomato simmering sauce to serve in the sauce.

For the simmering tomato sauce, blend all ingredients (except for the oil) in a blender for 2 minutes or until well blended.

In a heated pan, add 2 tablespoons of oil, pour blended sauce into the pan, and simmer low until it boils.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens