Puebla
Chiles rellenos
Roasted poblanos stuffed with cheese, wrapped in a cloud of egg batter, floated in tomato broth.
60 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayPoblanos, cheese, capeado batter, tomato caldillo.
The original472kcalsame
20 gproteinsame
4 gfibresame
60minutessame
Chiles rellenos.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Char the poblanos directly over a gas flame until black all over, then sweat in a covered bowl for 10 minutes. Peel.
- 2Slit each pepper, remove seeds carefully and fill with cheese strips. Close with a toothpick.
- 3Blend tomatoes, onion, garlic and oregano. Simmer with stock and salt for 10 minutes into a thin sauce.
- 4Whisk egg whites to stiff peaks, fold in yolks and a pinch of salt.
- 5Dust peppers in maida, dip in batter and shallow fry, spooning oil over, until golden on all sides.
- 6Drain and serve in shallow bowls of the warm tomato sauce.
Serve it like this
Set one chile relleno in a shallow bowl of warm tomato caldillo, with red rice and beans on the side and warm tortillas in a basket.