0 from 3 votes
Chiles Rellenos
Chiles Rellenos are poblano peppers stuffed with mild cheese, fried in egg batter & topped with salsa. Over the top taste & nutrition!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
25 mins
Servings: 1
Calories: 570 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 poblano chile pepper medium to large
- ½ cup shredded mild cheese like Monterey Jack
- 1 egg
- Pinch salt
- 2 Tablespoons oil for frying
- 1/3 cup prepared salsa
Instructions
- Remove stem end of chile, then insert knive through opening to remove seeds and ribs (Alternatively if you want to leave the stem attached, you can make a “T” shaped cut with the top of the “T” at the stem end of the pepper to remove the seeds and ribs).
- Place chile(s) on aluminum foil under broiler. Broil, turning occasionally with tongs, until the chile blackens and blisters on all sides. Watch carefully–peppers are flammable! Roll up the chile in the foil and allow to steam until tender and cool enough to handle, about 10 minutes. Peel/scrape away the blistered skin, being careful not to tear the flesh.
- Fill the chile with grated cheese. Set aside.
- Beat the egg whites and salt on high speed until stiff peaks form. In a separate bowl, beat the egg yolk until frothy. Fold the beaten yolks into the whites until just combined, trying to deflate as little as possible.
- Heat the oil in a large frying pan over medium heat until hot.
- Now here my version is slightly different than many others, in an approach that I think is a bit easier (and also lower carb. Instead of dipping the stuffed pepper in flour, then egg batter, and then moving the drippy pepper to the hot oil, I do the following:
- Drop about 1/2 cup of batter into the oil and spread it to about the same size as the stuffed chile. Let it cook for a few seconds to firm just slightly.
- Gently, lay the chile on top of the batter in the pan. Spread remaining batter over the chile to cover it on all sides. Cook without disturbing until the bottom of the chile relleno is golden brown. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown (sometimes I’ll brown on three sides, depending on the chile’s shape).
- Warm salsa if cold. To serve, spread 1/3 cup of salsa on a plate and top with the chile relleno. Or serve the salsa on the side. Serve immediately.
Cup of Yum
Nutrition Information
Calories
570kcal
(29%)
Carbohydrates
12g
(4%)
Protein
22g
(44%)
Fat
50g
(77%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
9g
Monounsaturated Fat
24g
Trans Fat
0.1g
Cholesterol
214mg
(71%)
Sodium
974mg
(41%)
Potassium
538mg
(15%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1528IU
(31%)
Vitamin C
97mg
(108%)
Calcium
482mg
(48%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 570
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 50g | 77% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 214mg | 71% |
| Sodium | 974mg | 41% |
| Potassium | 538mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1528IU | 31% |
| Vitamin C | 97mg | 108% |
| Calcium | 482mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.