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Chiles Rellenos

Chiles Rellenos

30 min Prep Time

45 min Cook Time

4 Servings

537 Calories

60g Carbohydrates

22g Total Fat

25g
Ingredients
  • 1 pound queso fresco or queso asadero, sliced into strips
  • 4 poblano chiles
  • 1 teaspoon canola oil
  • 1 medium tomato, diced
  • 1 medium onion, diced
  • 4 cups water
  • 1 tablespoon chicken consommé powder (bouillon)
  • 2 potatoes, diced
  • 1 teaspoon salt
  • 4 sprigs of cilantro
  • 4 eggs (separated into whites and yolks)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 cup flour
Instructions
  1. Using tongs, roast the poblano chiles over an open flame on the stove until charred on all sides. Alternatively, roast them in the oven by placing them on a baking sheet under the broiler for 5-7 minutes per side until charred. Once roasted, place the peppers in a glass bowl, cover tightly with plastic wrap and let steam for 15 minutes. After cooling, peel off the charred skin and make a small lengthwise cut at the base to remove the seeds.
  2. In a pot, cook the tomato, onion and cilantro with oil until soft. Add the water, chicken consommé powder, salt and diced potatoes. Cook until the potatoes become tender and the broth blends well.
  3. Separate the eggs, placing the whites in a mixing bowl. Beat with a mixer until stiff peaks form. Gently fold in the yolks, ground cumin, garlic powder, onion powder and smoked paprika with a rubber spatula until incorporated. Be careful not to overmix and deflate the egg whites.
  4. Slice the queso fresco into strips and stuff each poblano chile with the cheese.
  5. Coat the stuffed chiles with flour, then dip them into the egg batter, ensuring they are fully covered.
  6. Heat oil in a pan over medium heat. Fry the chiles until golden brown on all sides.
  7. Add the remaining egg batter to the prepared broth and cook for a few minutes until it thickens slightly. Taste and adjust salt if needed.
  8. Serve by placing the fried chiles in a bowl and pouring a large spoonful of the tomato-based broth over the top. Enjoy with a side salad or vegetables of choice.
     
NUTRITION FACTS

PER SERVING

Calories: 537
Protein: 25g
Carbohydrate: 60g
Fiber: 5.4g
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 242mg
Calcium: 416mg
Sodium: 2,203mg

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