Nutari
Chiles Rellenos with Oaxaca Cheese
Roasted poblano peppers stuffed with creamy Oaxaca cheese and topped with a light tomato sauce and whipped egg whites.
320kcal
14gProtein
18gCarbs
22gFat
3gFibre
Ingredients
- 4 poblano peppers
- 200g Oaxaca cheese (or mozzarella)
- 3 eggs (separated)
- 400g canned tomatoes
- 1 onion, quartered
- 2 garlic cloves
- 2 tbsp vegetable oil
- salt and pepper to taste
Method
- Roast poblanos over an open flame until charred, then steam in a plastic bag for 5 minutes and peel off skin.
- Carefully slit each pepper and remove seeds, then stuff with Oaxaca cheese.
- Whip egg whites until stiff peaks form, then gently fold in yolks.
- Heat oil in a skillet and dip stuffed peppers in egg batter, frying until golden on both sides and egg batter is set.
- Blend tomatoes, onion, and garlic, then simmer for 8 minutes with salt and pepper.
- Pour tomato sauce over chiles rellenos and serve immediately.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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