Main
Chile Rellenos with Roasted Tomato Salsa
1 hServes 6Nutri-Score C€€
C
1 h
1 hChile Rellenos with Roasted Tomato Salsa
what you need
Ingredients
poblano peppers (washed, charred and peeled)Produce6 pieces
Monterey Jack cheese (cut into strips)Dairy300 g
eggs (whites and yolks separated)Dairy6 pieces
saltSpices5 g
vegetable oil (for frying)Pantry500 ml
Roma tomatoes (boiled)Produce4 pieces
onion (boiled)Produce0.5 pieces- jalapeño (boiled)Produce1 piece
- chile guajillos (boiled)Produce2 pieces
garlic cloves (boiled)Produce2 pieces- chicken bouillonPantry10 g
- tomato bouillonPantry10 g
black pepperSpices2 g- queso fresco (crumbled)Dairy100 g
per serving
Nutrition
259kcal
- Carbs
- 8 g
- Proteins
- 13 g
- Fat
- 20 g
what you’ll use
Tools
comal
Blender
Frying pan
Mixing bowl
Saucepan
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 3
Make the egg batter
- Beat the egg whites with salt until fluffy and thick.
- Fold in the egg yolks gently.
- Step 4
Fry the chile rellenos
- Dip each stuffed chile into the egg batter.
- Fry in hot oil, turning to cook both sides until golden.
- Step 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.
- Step 6
Serve
- Spoon salsa onto a plate.
- Place a chile relleno on top and add more salsa.
- Sprinkle with crumbled queso fresco.
most cooked first