Main Course
🌍 Public
Chiles Rellenos (Stuffed Chiles)
by @NomNomFried poblano chiles stuffed with cheese, in egg batter — a Mexican classic.
Source / link: Mexikanische Küche
Ingredients
Amounts adjust automatically.
| 4 Stück | Poblano chiles |
| 200 g | Cheese (vegan) |
| 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
Step by step through the recipe
- 1 Roast 4 poblano chilis (grill or oven) until the skin is blistered. Put them in a bowl, cover, and steam for 10 minutes. Peel off the skin, remove the seeds, and leave the stem short.
- 2 Carefully fill the chilis with 200 g cheese and seal the opening with a toothpick.
- 3 Mix the yolks of 4 eggs with 2 EL flour and 1/2 TL salt, whip the whites of the 4 eggs until stiff and fold them in.
- 4 Coat the chilis in a little flour, pull them through the egg batter and fry them golden brown in 150 ml hot oil.
- 5 Sauté 1 Stück onion and 2 EL garlic cloves, add 400 g tomatoes and simmer down to a sauce.
- 6 Place the chilis in the sauce and let them steep briefly. Serve hot.
Notes & tips
Hinweis: Enthält Ei (Teig) + Kuhmilch (Käse) + evtl. Gluten (wenig Mehl).
Nutrition
estimated per serving- Calories
- 697 kcal
- Protein
- 22 g
- Fat
- 60 g
- Carbs
- 20 g
– = ingredient not in nutrition database (estimate incomplete)
