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Chile Rellenos with Roasted Tomato Salsa
1 uVoor 6Nutri-Score C€€
C
1 u
1 uChile Rellenos with Roasted Tomato Salsa
recept van
Jen Morales
@jenmoralesfam04
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
poblano peppers (washed, charred and peeled)Groente en fruit6 stukken
Monterey Jack cheese (cut into strips)Zuivel300 g
eggs (whites and yolks separated)Zuivel6 stukken
saltKruiden en specerijen5 g
vegetable oil (for frying)Voorraadkast500 ml
Roma tomatoes (boiled)Groente en fruit4 stukken
onion (boiled)Groente en fruit0,5 stukken- jalapeño (boiled)Groente en fruit1 stuk
- chile guajillos (boiled)Groente en fruit2 stukken
garlic cloves (boiled)Groente en fruit2 stukken- chicken bouillonVoorraadkast10 g
- tomato bouillonVoorraadkast10 g
black pepperKruiden en specerijen2 g- queso fresco (crumbled)Zuivel100 g
per portie
Voedingswaarden
259kcal
- Koolhydraten
- 8 g
- Eiwitten
- 13 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
comal
Blender
Koekenpan
Mengkom
Steelpan
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Make the egg batter
- Beat the egg whites with salt until fluffy and thick.
- Fold in the egg yolks gently.
- Stap 4
Fry the chile rellenos
- Dip each stuffed chile into the egg batter.
- Fry in hot oil, turning to cook both sides until golden.
- Stap 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.
- Stap 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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