Total time · 45 min
Mexican Cheese-Stuffed Chiles Rellenos
Roasted poblanos hide melting cheese beneath a light egg coating and tomato sauce.
- Prep
- 25 min
- Cook
- 20 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~677 kcal per serving partial estimate
- Ingredient value
- ~$12.30 partial estimate; 7 of 8 ingredients estimated
Ingredients
- 4 pieces Poblano peppers
- 250 g Shredded Oaxaca cheese
- 4 pieces Eggs
- 1/2 cup All-purpose flour
- 400 g Tomatoes
- 1 piece Onion
- 2 cloves Garlic
- 250 ml Vegetable oil
Directions
- 15 min
Char the poblanos until blistered, cover to steam, then peel and remove seeds without tearing.
- 12 min
Stuff and close the peppers with cheese; blend tomatoes, onion, and garlic into a sauce and keep it warm.
- 18 min
Dust with flour, dip in whipped egg whites and then yolks, and fry until puffed and golden; serve over the sauce.