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Chile Rellenos with Roasted Tomato Salsa
1 Std.Für 6Nutri-Score C€€
C
1 Std.
1 Std.Chile Rellenos with Roasted Tomato Salsa
was Sie brauchen
Zutaten
poblano peppers (washed, charred and peeled)Obst & Gemüse6 Stücke
Monterey Jack cheese (cut into strips)Milchprodukte300 g
eggs (whites and yolks separated)Milchprodukte6 Stücke
saltGewürze5 g
vegetable oil (for frying)Vorräte500 ml
Roma tomatoes (boiled)Obst & Gemüse4 Stücke
onion (boiled)Obst & Gemüse0,5 Stücke- jalapeño (boiled)Obst & Gemüse1 Stück
- chile guajillos (boiled)Obst & Gemüse2 Stücke
garlic cloves (boiled)Obst & Gemüse2 Stücke- chicken bouillonVorräte10 g
- tomato bouillonVorräte10 g
black pepperGewürze2 g- queso fresco (crumbled)Milchprodukte100 g
pro Portion
Nährwerte
259kcal
- Kohlenhydrate
- 8 g
- Eiweiß
- 13 g
- Fett
- 20 g
was Sie verwenden
Utensilien
comal
Standmixer
Bratpfanne
Rührschüssel
Stielkasserolle
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Char and sweat the poblanos
- Wash the poblano peppers and char them on a hot comal.
- Flip the chiles and toast them on all sides.
- Place the charred chiles in a ziploc bag and let them sweat.
- Schritt 2
Peel and stuff the chiles
- Scrape off the blistered skin.
- Cut each chile open and remove the seeds.
- Stuff each chile with Monterey Jack cheese.
- Schritt 3
Make the egg batter
- Beat the egg whites with salt until fluffy and thick.
- Fold in the egg yolks gently.
- Schritt 4
Fry the chile rellenos
- Dip each stuffed chile into the egg batter.
- Fry in hot oil, turning to cook both sides until golden.
- Schritt 5
Make the salsa
- Boil the Roma tomatoes, onion, jalapeño, chile guajillos and garlic cloves.
- Blend the boiled vegetables with chicken bouillon, tomato bouillon, salt and pepper.
- Schritt 6
Serve
- Spoon salsa onto a plate.
- Place a chile relleno on top and add more salsa.
- Sprinkle with crumbled queso fresco.
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