Chile Relleno
Chile Relleno is a comforting and flavorful dish featuring roasted poblano peppers stuffed with melty cheese, creating an irresistible combination. It's perfect for gatherings and a great way to share delicious traditions.
Ingredients
Instructions
Roast the poblano peppers using an open flame or an oven broiler until charred.
Allow peppers to steam in a bag for 10 minutes and peel off the skins.
Slice each pepper lengthwise and remove the seeds.
Stuff peppers with melty cheese, being cautious not to overstuff.
Prepare the egg batter by beating egg whites until stiff peaks form, then fold in yolks.
Mix flour with a pinch of salt in a separate bowl.
Coat each stuffed pepper in flour and then dip in the egg batter.
Heat oil in a pot to 375°F and fry the peppers until golden brown on each side.
Drain on paper towels and serve with enchilada sauce or salsa roja.
Nutrition
- Calories
- 300 calories
- Sugar Content
- 1
- Sodium Content
- 400
- Fat Content
- 20
- Saturated Fat Content
- 8
- Unsaturated Fat Content
- 12
- Trans Fat Content
- 0
- Carbohydrate Content
- 25
- Fiber Content
- 2
- Protein Content
- 10
- Cholesterol Content
- 80
