How to Make Chiles Rellenos

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.

Rinse and dry 4 poblano peppers.

Spread canola oil over the peppers, about 1/4 teaspoon per pepper.

Set the oven to broil and place the shelf as high as it can go.

Broil the peppers for 3-4 minutes on each side until blistered and charred.

Transfer the charred peppers into a Ziploc bag to steam for about 10 minutes.

After steaming, peel the skin off the peppers using a knife or spoon, being careful not to puncture them.

Cut a vertical slice in each pepper, about 1/2 inch from the stem and tip, without cutting all the way through.

Scoop out the seeds from each pepper to make room for stuffing.

Stuff each pepper with about 3/4 cup of Oaxaca cheese and 4-5 slices of onion, securing with toothpicks if necessary.

Separate the eggs into egg whites in one bowl and yolks in another.

Add 1/2 teaspoon of salt to the egg whites and beat until stiff peaks form.

Beat the egg yolks lightly and then fold them into the whipped egg whites until combined without losing air.

Dredge each stuffed pepper in flour, then dip into the egg mixture, ensuring even coating.

Carefully drop the coated peppers into hot oil and fry until golden brown on each side.

In a hot pan, add 2 tablespoons of oil and cook halved tomatoes, sliced onion, and garlic until the tomatoes start to blister and soften, about 10 minutes.

Transfer the cooked vegetables to a blender and add 2 cups of water, then blend until pureed.

Return the pureed sauce to the pan and heat, adding salt and dried oregano to taste.

Simmer the sauce on medium heat for about 5 minutes until thickened.

Plate the sauce on the bottom of the dish, then place the fried chiles rellenos on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens