How to Make Chiles Rellenos with Chef Daniela - Cooking with International Programs

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder, and jalapeños are more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients, while cauliflower is lower in carbs.

Toast the poblano peppers on a pan, turning to ensure even toasting on each side.

Separate the yolk from the egg whites of 2 eggs, mixing the whites until fluffy with semi stiff peaks.

Add the egg yolks to the whipped egg whites and mix gently.

Place the mixture in the fridge to maintain fluffiness.

After toasting, place the peppers in a plastic bag for 15 minutes to steam and cool down.

Peel the skin off the peppers carefully, ensuring not to rip them.

Wash the peeled peppers and open them on one side to remove the seeds, being careful not to open them completely.

Heat about 1 to 1.5 cups of oil in a pan.

Fill the peppers with ground meat mixed with spices (paprika, cayenne pepper, onion powder, garlic powder, cumin).

Secure the peppers with a toothpick if necessary, ensuring they can still close.

Dip the stuffed peppers into the egg mixture and fry in the hot oil until golden brown, flipping carefully to avoid spilling the filling.

Place the fried peppers on a plate lined with a napkin to absorb excess oil.

Garnish with green salsa made from tomatillos and jalapenos, and serve with red rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens