Chili Rellenos

Chili Rellenos is a delightful dish featuring roasted poblano peppers stuffed with a savory cheese filling, lightly battered and fried until crispy. This vegetarian version offers a rich blend of flavors that will satisfy your cravings for a hearty main course.

Ingredients

• Poblano peppers - 2 large
• Monterey Jack cheese - 100 grams, shredded
• Cream cheese - 50 grams, softened
• All-purpose flour - 1/2 cup (60 grams)
• Eggs - 2 large, separated
• Baking powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Tomato sauce - 1/2 cup (120 ml) for serving
• Fresh cilantro - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Roast the poblano peppers on a baking sheet in the oven for about 20 minutes or until the skin is blistered and charred, turning occasionally.
3. Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap for about 10 minutes to steam. This will help loosen the skin.
4. Once cooled, peel the skin off the peppers, make a slit down the side of each pepper, and remove the seeds carefully.
5. In a mixing bowl, combine the shredded Monterey Jack cheese and softened cream cheese until well blended.
6. Stuff each roasted poblano pepper with the cheese mixture, pressing gently to fill them completely.
7. In a separate bowl, whisk the egg whites until stiff peaks form.
8. In another bowl, whisk together the egg yolks, flour, baking powder, salt, and black pepper until smooth.
9. Gently fold the beaten egg whites into the egg yolk mixture until just combined to create a batter.
10. Heat vegetable oil in a large skillet over medium heat. Once hot, dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place in the skillet.
11. Fry the peppers for about 3-4 minutes on each side or until golden and crispy. Work in batches if necessary.
12. Remove the fried peppers and let them drain on paper towels.
13. Serve hot with tomato sauce drizzled on top and garnish with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 180 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from poblano peppers, which may help reduce inflammation.
• High in calcium and protein from the cheese, supporting bone health.

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