Chiles Rellenos De Queso | How to make Chiles Rellenos | Mexican Stuffed Peppers

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso blanco

Reduced-fat cheese lowers calories while maintaining flavor.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are more accessible and milder.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is healthier, while cornstarch is less expensive.

Char green onions and cerrano on open flame or in the oven for added flavor.

Blend tomatoes, onion, garlic, cerrano, green onion, bouillon, black pepper, and water until smooth in a food processor or blender.

Heat vegetable oil over medium-high heat and pour in salsa. Cook until boiling, then reduce heat and simmer for about 5 minutes until the salsa deepens in color. Stir in cilantro and set aside.

Char poblanos over an open flame or under a broiler until blackened and blistered. Place in a plastic bag and let steam for 20-30 minutes.

Peel off the blackened skin and remove seeds from the peppers.

Stuff each pepper with 1-2 oz of cheese and optionally secure with toothpicks. Coat the outsides with about ⅓ c of flour.

Whip egg whites to stiff peaks, then mix in yolks, ⅓ c flour, and a pinch of salt until combined.

Heat ½” of oil in a pan over medium-high heat. Dip peppers in the egg batter and fry until golden brown, about 3-4 minutes per side. Remove to a paper towel-lined plate.

Serve peppers heated in salsa or with salsa spooned on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens