Chiles Rellenos

🛒 Ingredients

• Poblano pepper 100 g · 30 kcal
• Oaxaca cheese 50 g · 160 kcal
• Egg 75 g · 116 kcal
• All-purpose flour 10 g · 36 kcal
• Vegetable oil 30 g · 270 kcal
• Canned crushed tomatoes 70 g · 15 kcal
• Onion 15 g · 6 kcal
• Garlic 5 g · 7 kcal

👨‍🍳 Instructions

1. Roast poblano peppers over an open flame, under a broiler, or on a hot griddle until the skin is completely charred and blistered.
2. Place the roasted peppers in a plastic bag or covered bowl for 10-15 minutes to steam, then carefully peel off the skin, remove seeds and veins, making a slit down one side.
3. Carefully stuff each prepared poblano pepper with a generous amount of Oaxaca cheese, ensuring it stays tucked inside.
4. Lightly dust the stuffed poblano peppers with all-purpose flour, covering them evenly.
5. Separate egg yolks from whites; whip the egg whites in a clean bowl until stiff peaks form, then gently fold in the egg yolks until just combined.
6. Heat vegetable oil in a deep skillet or pot over medium-high heat until shimmering. Carefully dip each floured pepper into the egg batter, ensuring it is fully coated.
7. Carefully place the battered peppers into the hot oil and fry for 3-5 minutes per side, or until golden brown and puffed.
8. Remove the fried chiles and drain excess oil on paper towels.
9. For the sauce, sauté diced onion and minced garlic in a small pan with a touch of oil until fragrant and softened.
10. Add the canned crushed tomatoes to the pan and simmer for 5-7 minutes, stirring occasionally, to create a simple tomato sauce.
11. Serve the Chiles Rellenos hot, topped with the freshly made tomato sauce.