Chiles Rellenos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 55 min · vegetarian
480 cal
20g protein
28g carbs
32g fat
per serving · estimated
Ingredients
- 2 poblano peppers
- 3/4 cup shredded Oaxaca cheese
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 roma tomatoes
- 1 white onion
- 1 garlic cloves
- 3/4 cup vegetable oil for frying
Method (tap to check — screen stays awake)
- Char the poblanos over an open flame until blackened, then steam in a covered bowl for 10 minutes and peel.
- Cut a slit in each pepper, remove seeds, and stuff with Oaxaca cheese.
- Blend tomatoes, onion, and garlic and simmer into a tomato caldillo for 10 minutes; season with salt.
- Separate the eggs and beat the whites to stiff peaks, then fold in the yolks.
- Dust each stuffed pepper in flour, coat in the egg batter, and fry in 375 F oil for 3 minutes until golden, turning once.
- Serve the fried chiles in the warm tomato caldillo.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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