Pati Jinich - Ancho Chile, Chiles Rellenos

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces calories while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often cheaper and can be pureed at home.

Boil water and add a tablespoon of piloncillo, a teaspoon of salt, and a tablespoon of white vinegar.

Add ancho chiles to the boiling water to hydrate them.

Once chiles are softened, make a slit down one side and remove the seeds.

Pat dry the cleaned chiles.

Heat oil for frying the chiles.

Separate egg whites and yolks, using five eggs total.

Beat egg whites until stiff peaks form.

Cut panela cheese into pieces for stuffing.

Stuff the chiles with the cheese and filling until chubby, using a toothpick to sew the seam closed.

Prepare an assembly line with flour, coating the chiles in flour.

Carefully drop the chiles into the hot oil for frying until golden brown.

Garnish with cotija cheese and drizzle with crema mexicana before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens