Ingredients
Scale
- 4 medium poblano peppers
- 1 cup queso fresco or Monterey Jack cheese (grated)
- 1 lb lean ground beef or turkey
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil (for frying)
- 2 ripe tomatoes (diced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 400°F (200°C). Roast the poblano peppers for about 15 minutes until the skins blister.
- In a skillet, cook ground beef or turkey over medium heat until browned; drain fat. Stir in cumin and chili powder for 2 minutes, then mix in cheese until melted.
- Separate egg whites from yolks. Whip egg whites to stiff peaks and mix yolks with flour until smooth. Fold in egg whites carefully.
- Peel roasted peppers, slit them open lengthwise, and stuff each with the filling. Dip stuffed peppers into the batter.
- Heat olive oil in a skillet over medium-high heat. Fry stuffed peppers for 3-4 minutes on each side until golden brown. Drain on paper towels.
- For the sauce, sauté onion and garlic until translucent, add tomatoes and chicken broth, simmer for about 10 minutes.
- Serve warm with sauce on top!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile relleno (130g)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg