Chiles Rellenos de Queso

Chiles Rellenos de Queso are deliciously stuffed poblano peppers filled with creamy cheese, making them a perfect vegetarian breakfast option. This dish is a flavorful combination of spice and comfort, often served with a side of fresh salsa.

Chiles Rellenos de Queso
30 minutes
Difficulty: Medium
Mexican
350 kcal

Ingredients

  • Poblano peppers - 2
  • Queso Oaxaca or mozzarella cheese - 200 grams
  • All-purpose flour - 1/4 cup
  • Eggs - 2 large, separated
  • Milk - 2 tablespoons
  • Salt - 1/2 teaspoon
  • Black pepper - 1/4 teaspoon
  • Vegetable oil - for frying
  • Fresh cilantro - for garnish
  • Salsa (optional) - for serving

Steps

  1. Preheat the oven to 180°C (350°F).
  2. Roast the poblano peppers over an open flame or under the broiler until the skin is blistered and charred, about 5-7 minutes. Place them in a plastic bag to steam for 10 minutes.
  3. Once cooled, carefully peel off the charred skin, make a slit down one side of each pepper, and remove the seeds. Be gentle to keep the pepper intact.
  4. Stuff each pepper with the shredded queso Oaxaca or mozzarella cheese.
  5. In a bowl, whisk the egg whites until stiff peaks form. In another bowl, beat the egg yolks, milk, flour, salt, and black pepper until smooth.
  6. Gently fold the egg whites into the yolk mixture until combined.
  7. Heat vegetable oil in a frying pan over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place in the hot oil.
  8. Fry each pepper until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
  9. Transfer the fried peppers to a baking dish and bake in the preheated oven for 5-10 minutes to ensure the cheese is melted.
  10. Serve hot, garnished with fresh cilantro and with salsa on the side if desired.

Nutrition

  • Calories: 350
  • Protein: 15 g
  • Carbs: 30 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 400 mg
  • Cholesterol: 180 mg
  • Total Fat: 20 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 12 g
  • Water: 0.2 L

Health Benefits

  • Rich in vitamins A and C from the poblano peppers.
  • Provides a good source of protein and calcium from the cheese.

Tags

MexicanVegetarianBreakfast