Chiles Rellenos

Chiles Rellenos is a delicious Mexican dish featuring stuffed peppers filled with high-protein ingredients, perfect for a hearty breakfast. This version incorporates eggs and cheese, making it both nutritious and satisfying.

Ingredients

• Poblano peppers - 2
• Eggs - 4
• Cottage cheese - 100 grams
• Shredded cheese (cheddar or Oaxaca) - 50 grams
• Fresh cilantro - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Tomato sauce - 100 grams
• Avocado - 1/2, sliced

Steps

1. Preheat the oven to 200°C (400°F).
2. Roast the poblano peppers over an open flame or in the oven until the skins are blistered, about 10 minutes. Once roasted, place them in a plastic bag for about 5 minutes to steam, then peel off the skins.
3. Carefully make a slit down the side of each poblano and remove the seeds.
4. In a bowl, mix the cottage cheese, shredded cheese, chopped cilantro, salt, and black pepper. Fill each pepper with this cheese mixture.
5. In a separate bowl, beat the eggs until frothy. Heat olive oil in a skillet over medium heat and pour half of the eggs into the skillet, creating a thin layer. Cook for 1-2 minutes until just set.
6. Place one stuffed pepper on top of the cooked egg layer, then pour the remaining eggs over the top. Cook for another 3-4 minutes until the eggs are fully set.
7. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
8. Serve the chiles rellenos topped with warm tomato sauce and slices of avocado.

Nutrition

• Calories: 320
• Protein: 24 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 300 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Rich in vitamins and minerals from the peppers and herbs.

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