Spicy Mexican Chiles Rellenos with Tomato Sauce

Name: Spicy Mexican Chiles Rellenos with Tomato Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 whole poblano peppers (roasted and peeled); 1 1/2 cups cheese (shredded); 1/2 cup jalapeños (minced); 4 whole eggs (separated); 1 cup flour (sifted); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup oil (for frying); 2 cups tomato puree; 1 whole onion (finely chopped); 2 cloves garlic (minced); 1 teaspoon cumin (ground); 1 tablespoon olive oil; 1/2 teaspoon salt

VegetarianMexicanDinnerSpicyComfort FoodMexican Classic

⏱️ 45m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A classic Mexican dish featuring roasted poblano peppers stuffed with spicy cheese, enveloped in a fluffy egg batter, and served with a rich tomato sauce.

Macronutrients per serving

grams

Protein

13.0g 23%

Fat

25.0g 45%

Carbs

18.0g 32%

Rich in nutrients

☀️ Vitamin C

60% DV

Supports immune function

🔺 Calcium

20% DV

Essential for healthy bones

☀️ Vitamin A

15% DV

Important for vision and immune function

🔺 Iron

10% DV

Crucial for red blood cell production

🌾 Fiber

Supports digestive health

Ingredients

Main Ingredients

4 whole poblano peppers roasted and peeled
1 1/2 cups cheese shredded
1/2 cup jalapeños minced
4 whole eggs separated
1 cup flour sifted
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup oil for frying

Tomato Sauce

2 cups tomato puree
1 whole onion finely chopped
2 cloves garlic minced
1 teaspoon cumin ground
1 tablespoon olive oil
1/2 teaspoon salt

Instructions

1 Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl and cover with plastic wrap for 10 minutes.
2 Peel the skins off the peppers, then make a slit down one side and remove the seeds.
3 In a bowl, mix the shredded cheese with minced jalapeños. Stuff each pepper with the cheese mixture.
4 Whisk the egg whites until stiff peaks form. Gently fold in beaten egg yolks, flour, salt, and pepper.
5 Heat oil in a large frying pan over medium heat. Dip each stuffed pepper into the egg batter, coating completely.
6 Fry the peppers in hot oil until golden brown on all sides. Drain on paper towels.
7 For the sauce, heat olive oil in a saucepan. Sauté the onion and garlic until soft. Add tomato puree, cumin, and salt.
8 Simmer the sauce for 15 minutes until slightly thickened. Adjust seasoning with salt if needed.
9 Serve the chiles rellenos topped with warm tomato sauce.