Ingredients
Scale
- 4–6 poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup tomato sauce (no added sugars)
- 1 tsp garlic powder
- 1 medium sweet onion, diced
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Roast poblano peppers under the broiler until charred on all sides, about 15 minutes. Allow to cool, then peel off the skin.
- In a bowl, combine Monterey Jack cheese, queso fresco, salt, and garlic powder. Generously stuff each pepper with the cheese mixture.
- In another bowl, whip eggs until frothy. Gradually add flour while whisking until smooth and airy.
- Heat oil in a frying pan over medium heat. Dip each stuffed pepper in the egg batter and fry until golden brown on all sides (about 4 minutes per side). Drain on paper towels.
- In a saucepan, sauté diced onion until translucent. Stir in tomato sauce and simmer for about 10 minutes.
- Serve fried chile rellenos drizzled with tomato sauce and garnished with fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile relleno (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg