Chile Rellenos w/ Marta neeno’s essentials

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 the poblano peppers until charred.

Chop half a bell pepper and keep it fresh in water.

Prepare the cheese and potato mixture by chopping them small.

Once the poblano peppers are black, place them in a bag to steam for up to 30 minutes.

Peel the skin off the charred poblanos and remove the seeds and membrane.

Blend the tomatoes and onions with a bit of salt to make salsa.

Fry some onions in coconut oil, then pour the blended tomato salsa over the fried onions and add oregano.

Brown the ground beef and add chopped potatoes, cumin, salt, and black pepper to taste, cooking until the potatoes are tender.

Add chopped onion, garlic, and green bell pepper to the beef and potato mixture, covering it to cook through.

Stuff the poblanos with Oaxaca cheese and the meat-potato mixture.

Place the stuffed peppers in a pan with some salsa and slow-cook on medium heat to melt the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens