CHILES RELLENOS | How To Make Chiles Rellenos | Recipes From My Cookbook

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.

Roast 6 poblano peppers on stovetop until charred, turning to char all sides.

Cover the charred peppers and let them sweat for 15 to 20 minutes.

Peel the skin off the peppers using a spoon or paper towels, rinse, and pat dry.

Carefully make an opening in each pepper and remove the seeds.

Stuff each pepper with a palm full of potato and cheese stuffing.

Secure the stuffed peppers with toothpicks.

Separate 6 large egg whites from yolks and whip the egg whites until stiff peaks form.

Add egg yolks one by one to the whipped egg whites and mix until combined.

Dredge each stuffed pepper in flour to help the egg batter adhere.

Heat oil for shallow frying and add the stuffed peppers to the oil.

Fry the peppers until golden brown, flipping with two spatulas or spoons as needed.

Place fried peppers on a baking sheet with a rack to drain excess oil.

Prepare a tomato soup broth using 6 roma tomatoes, 3 cloves garlic, 1/2 small onion, and 1 to 1.5 cups of water, pureeing the mixture.

Season the broth with chicken bouillon, onion powder, cracked black pepper, and ground cumin, and let simmer for 10 to 15 minutes.

Add the fried chile rellenos to the broth and let simmer for the last 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens