Chiles Rellenos
Roasted poblano peppers stuffed with melting cheese, fried in a fluffy egg batter and topped with tomato sauce.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 53 views
Calories
420
kcal
Servings
2
Prep time
45
min
Diet
ovo-lacto
🧺 Ingredients
- Poblano peppers4 · Swap: green bell peppers
- Oaxaca cheese200g · Swap: mozzarella
- Eggs3 (separated)
- All-purpose flour4 tbsp
- Tomatoes3
- Onion1/2
- Garlic2 cloves
- Vegetable oilfor frying
👩🍳 Steps
- 1Char the poblanos over an open flame or under the broiler until blistered, then steam in a sealed bag for 10 minutes and peel off the skins.
- 2Cut a slit in each pepper, carefully remove the seeds, stuff with strips of cheese and secure with a toothpick.
- 3Whip the egg whites to stiff peaks, fold in the yolks for a fluffy batter; dust the peppers with flour, then coat in the batter.
- 4Fry over medium heat until golden on both sides, then drain.
- 5Blend tomatoes, onion and garlic, simmer into a thick sauce, season, and spoon over the fried peppers.
📊 Nutrition
| Protein | 18g |
| Iron | 3mg |
| Calcium | 320mg |
| Fiber | 5g |
Introduction
Chiles rellenos is a classic from Puebla, Mexico: roasted poblano peppers filled with stretchy cheese, cloaked in a golden, airy egg batter, and finished with a sweet-tangy tomato sauce.
Wellness Benefits
- Roasting mellows the chili's heat; it offers vitamin C and capsaicin to boost circulation and warm the appetite.
- Cheese and egg supply quality protein and calcium to fortify the spleen, qi and bones.
Nutrition Highlights
- The egg-and-dairy pairing delivers complete protein and calcium, ideal for growth and recovery.
- Lycopene and vitamin C from tomato add antioxidants that balance the fried richness.
Tips
- Whip the whites fully so the coating stays light; batter the peppers just before frying to keep it on.
- To avoid deep-frying, pan-fry with little oil or use an air fryer for the same golden finish.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
