Plat
Chile Rellenos with Roasted Tomato Salsa
1 hPour 6Nutri-Score C€€
C
1 h
1 hChile Rellenos with Roasted Tomato Salsa
ce qu’il vous faut
Ingrédients
poblano peppers (washed, charred and peeled)Fruits et légumes6 morceaux
Monterey Jack cheese (cut into strips)Produits laitiers300 g
eggs (whites and yolks separated)Produits laitiers6 morceaux
saltÉpices5 g
vegetable oil (for frying)Épicerie500 ml
Roma tomatoes (boiled)Fruits et légumes4 morceaux
onion (boiled)Fruits et légumes0,5 morceaux- jalapeño (boiled)Fruits et légumes1 morceau
- chile guajillos (boiled)Fruits et légumes2 morceaux
garlic cloves (boiled)Fruits et légumes2 morceaux- chicken bouillonÉpicerie10 g
- tomato bouillonÉpicerie10 g
black pepperÉpices2 g- queso fresco (crumbled)Produits laitiers100 g
par portion
Nutrition
259kcal
- Glucides
- 8 g
- Protéines
- 13 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
comal
Blender
Poêle
Saladier
Casserole
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Make the egg batter
- Beat the egg whites with salt until fluffy and thick.
- Fold in the egg yolks gently.
- Étape 4
Fry the chile rellenos
- Dip each stuffed chile into the egg batter.
- Fry in hot oil, turning to cook both sides until golden.
- Étape 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.
- Étape 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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