Chiles Rellenos En Salsa Verde Cremosa Realmente Deliciosos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while processed cheese is often cheaper.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free but cornstarch is cheaper and gluten-free.

Roast 10 poblano peppers over an open flame until charred.

Place roasted peppers in groups of three to steam for easy peeling.

Boil 1 liter of water and cook the tomatillos until soft.

Peel the skin off the poblano peppers and remove the seeds.

Separate the egg yolks from the egg whites and beat the egg whites until stiff peaks form.

Add 1 tablespoon of flour to the egg yolks and mix.

Blend the cooked tomatillos with 1 tablespoon of oregano, 1 tablespoon of chicken bouillon powder, 1/2 teaspoon of cumin, 3 garlic cloves, 1/2 lb of onion, and cilantro in a processor.

Add 3-4 tablespoons of crema to the blended mixture and blend again.

Fill the poblano peppers with cheese or ground beef, securing with a toothpick if necessary.

Coat the stuffed peppers in flour and set aside.

Fry the stuffed peppers until golden brown, then place them on a paper towel to absorb excess oil.

Serve the fried peppers in the creamy salsa verde.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens