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Chile Rellenos with Roasted Tomato Salsa
1 hPara 6Nutri-Score C€€
C
1 h
1 hChile Rellenos with Roasted Tomato Salsa
receta de
Jen Morales
@jenmoralesfam04
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
poblano peppers (washed, charred and peeled)Frutas y verduras6 piezas
Monterey Jack cheese (cut into strips)Lácteos300 g
eggs (whites and yolks separated)Lácteos6 piezas
saltEspecias5 g
vegetable oil (for frying)Despensa500 ml
Roma tomatoes (boiled)Frutas y verduras4 piezas
onion (boiled)Frutas y verduras0,5 piezas- jalapeño (boiled)Frutas y verduras1 pieza
- chile guajillos (boiled)Frutas y verduras2 piezas
garlic cloves (boiled)Frutas y verduras2 piezas- chicken bouillonDespensa10 g
- tomato bouillonDespensa10 g
black pepperEspecias2 g- queso fresco (crumbled)Lácteos100 g
por ración
Nutrición
259kcal
- Carbohidratos
- 8 g
- Proteínas
- 13 g
- Grasas
- 20 g
lo que usará
Utensilios
comal
Batidora de vaso
Sartén
Bol
Cazo
Pinzas de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Make the egg batter
- Beat the egg whites with salt until fluffy and thick.
- Fold in the egg yolks gently.
- Paso 4
Fry the chile rellenos
- Dip each stuffed chile into the egg batter.
- Fry in hot oil, turning to cook both sides until golden.
- Paso 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.
- Paso 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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