Chiles Rellenos de Queso

Name: Chiles Rellenos de Queso
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 Poblano Pepper; 2 cups Oaxaca or Mozzarella cheese; 3 Egg; 3 tbsp All-Purpose Flour; 2 cups Tomato Sauce; 1 Onion quarter; 1 tsp Oregano; Vegetable Oil; Salt

Simplicity perfected: charred poblano and melted cheese under a silky egg custard sauce.

50 min · Comfortable · 390 cal · 20g protein · $2.10/serving · Mexican

Comfort Food Vegetarian

50minutes

4servings

390calories

20gprotein

$2.10per serving

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Ingredients (serves 4)

4 Poblano Pepper
2 cups Oaxaca or Mozzarella cheese
3 Egg
3 tbsp All-Purpose Flour
2 cups Tomato Sauce
1 Onion quarter
1 tsp Oregano
Vegetable Oil
Salt

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Instructions

1
Char poblanos directly over flame until blackened, about 8 minutes. Steam in a plastic bag for 5 minutes.
2
Peel away skin under cool running water. Make a careful slit and remove seeds, keeping pepper intact.
3
Stuff each pepper with 1/2 cup cheese. Dust lightly with flour.
4
Separate eggs. Beat whites until stiff peaks form. Gently fold in yolks.
5
Heat 2 tbsp oil in a large skillet over medium. Carefully coat each stuffed pepper in egg mixture. Fry 2-3 minutes per side until golden.
6
Pour tomato sauce over peppers and simmer for 5 minutes.