Chiles Rellenos

Name: Chiles Rellenos
Total time: 60 min
Yield: 4 servings
Ingredients: 4 large poblano chiles; 1 cup shredded oaxaca cheese; 0.25 cup all-purpose flour; 3 large eggs; 2 cups vegetable oil; 0.25 small onion; 1 clove garlic; 2 medium ripe tomatoes; 0.5 cup chicken broth; to taste salt; to taste black pepper

Enjoy mild poblano peppers stuffed with melty cheese, lightly battered, and fried to golden perfection.

Mexican⏱ 60 min⚠ Contains 4 allergen(s)

✨ Excellent source of vitamin C✨ Good source of calcium✨ Good source of protein

Ingredients

Poblano chiles4 large
Oaxaca cheese1 cup shredded
All-purpose flour0.25 cup
Large eggs3
Vegetable oil2 cups
Onion0.25 small
Garlic1 clove
Ripe tomatoes2 medium
Chicken broth0.5 cup
Saltto taste
Black pepperto taste

Nutrition (per serving, makes 4)

Calories375 kcal

Protein14.9 g

Carbs17 g

Fat28.4 g

Fiber4 g

Sugar5.8 g

Sodium544 mg

Vitamin C129 mg

Iron1.9 mg

Calcium234 mg

Potassium495 mg

Estimated values.

Steps

1Roast poblano chiles until charred, then peel, deseed, and make a slit down one side.
2Stuff each poblano chile with strips of Oaxaca cheese.
3Dust the stuffed chiles lightly with all-purpose flour.
4Separate egg whites and whip until stiff peaks form, then gently fold in the egg yolks.
5Dip each floured chile into the egg batter, coating completely.
6Fry the battered chiles in hot vegetable oil until golden brown on all sides.
7Prepare a simple tomato sauce by sautéing onion and garlic, then adding diced tomatoes, chicken broth, salt, and pepper; simmer until slightly thickened. Serve chiles with sauce.