Chili Relleno Pancakes - Food Wishes

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible, while jalapeños add a spicy kick.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

Char the poblano pepper over an open flame until the skin is blackened and the pepper is soft to the touch.

Wrap the charred pepper in paper towels and then in a kitchen towel to steam for 15-20 minutes.

In a saucepan, heat olive oil over medium-high heat and add diced onion and minced garlic with a pinch of salt, cooking until translucent.

Add marinara sauce and chicken broth to the saucepan, along with chili powder, dry oregano, black pepper, cayenne, ground cumin, and cinnamon. Stir and bring to a simmer.

Lower the heat and let the sauce simmer for at least 30 minutes, adjusting seasoning as needed.

Unwrap the steamed pepper, scrape off the burnt skin, and remove the seeds. Slice the pepper into strips.

Cube the Monterey Jack cheese.

In a bowl, crack one whole egg and separate the second egg, adding the yolk to the first bowl and the white to a separate bowl. Add salt to both bowls.

Whisk the whole egg and yolk until light and foamy, then gradually whisk in flour.

Whip the egg white to soft peaks and fold it into the egg mixture gently.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens