Chile relleno 💥 Stuffed with cheese and smothered in tomatoe salsa.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and more widely available.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with less fat.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can enhance flavor while canned are budget-friendly.

Rinse the poblano peppers thoroughly.

Preheat a comal on medium-high heat.

Toast the poblano peppers on the comal until charred.

Place toasted peppers in a ziplock bag and seal it to steam for 10-12 minutes.

Separate the egg whites from the yolks for all 6 eggs.

Whisk the egg whites until foamy.

Peel the skin off the steamed poblano peppers.

Make a slit in each pepper, being careful not to cut all the way through.

Cut the cheese into long slices to stuff into the peppers.

Stuff each pepper with cheese and secure them closed with toothpicks.

Mix flour with salt and black pepper in a bowl.

Dip each stuffed pepper first in the seasoned flour, then in the whisked egg whites.

Fry the dipped peppers in hot oil until golden brown.

Drizzle tomato sauce over the fried peppers before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens