Main Course
🌍 Public
🥜 Allergy aware
Chiles Rellenos (Stuffed Chiles)
Fried poblano chiles stuffed with cheese, in egg batter — a Mexican classic.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten
Source / link: Mexikanische Küche
Ingredients
Amounts adjust automatically.
| 4 Stück | Poblano chiles |
| 200 g | Cheese (soy-free: Bedda or Oaxaca) |
| 4 Stück | Eggs (separated) |
| 2 EL | Flour |
| 400 g | Tomatoes (chopped, canned) |
| 1 Stück | Onion |
| 2 Stück | Garlic cloves |
| 150 ml | Oil for frying |
| 1/2 TL | Salt |
Preparation
- 1Roast the poblano chiles (grill or oven) until the skin is blistered. Place in a bowl, cover, and steam for 10 minutes. Peel off the skin, remove the seeds, and leave a short stem.
- 2Carefully stuff the chiles with cheese and close the opening with a toothpick.
- 3Mix the egg yolks with flour and salt, beat the egg whites until stiff and fold in.
- 4Dredge the chiles in flour, dip them in the egg batter, and fry in hot oil until golden brown.
- 5Sauté onion and garlic, add tomatoes, and simmer into a sauce.
- 6Place the chiles in the sauce and let them steep briefly. Serve hot.
Notes & tips
Note: 'S ALLERGY: Contains egg (batter) + cow's milk (cheese) + possibly gluten (a little flour). Egg substitute + soy-free cheese (Bedda). Tomato sauce is low in allergens. Soy-free with soy-free cheese.
Nutrition
estimated per serving- Calories
- 697 kcal
- Protein
- 22 g
- Fat
- 60 g
- Carbs
- 20 g
– = ingredient not in nutrition database (estimate incomplete)