Maria's Kitchen - How to make Chile Rellenos

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.

Cut the poblano peppers down the middle and remove some seeds for spice preference.

Heat oil in a frying pan and cook the peppers for 7 minutes on each side until browned.

Place the cooked peppers in a towel to sweat for a few minutes.

Peel the skin off the peppers, removing as much as possible for easier eating.

Stuff the peppers with mozzarella cheese, using about 1/3 cup per pepper.

Mix 1/3 cup flour, 1/2 tablespoon salt, and 1/2 tablespoon baking powder in a bowl.

In a separate bowl, beat the egg whites until fluffy, then add the yolks and mix together.

Dip the stuffed peppers into the egg mixture, ensuring they are fully coated.

Fry the coated peppers in hot oil until golden brown, flipping to cook evenly on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens