Vegetable Chiles Rellenos

Name: Vegetable Chiles Rellenos
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 Poblano Pepper; 1 Zucchini; 1 Butternut Squash cubed; 1 Bell Pepper; 1 cup Oaxaca Cheese; 1/2 Onion; 2 Garlic cloves; 1 Tomato; 1 Egg white; 1 tbsp Flour

Roasted poblano with a vegetable medley, sautéed zucchini and squash, a lighter riff on a timeless classic.

45 min · Comfortable · 300 cal · 14g protein · $1.80/serving · Mexican

Comfort Food Vegetarian

45minutes

4servings

300calories

14gprotein

$1.80per serving

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Ingredients (serves 4)

4 Poblano Pepper
1 Zucchini
1 Butternut Squash cubed
1 Bell Pepper
1 cup Oaxaca Cheese
1/2 Onion
2 Garlic cloves
1 Tomato
1 Egg white
1 tbsp Flour

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Instructions

1
Char poblanos over flame, steam in bag for 5 minutes.
2
Peel and remove seeds carefully.
3
Dice zucchini, squash, and bell pepper. Sauté in 2 tbsp oil with minced garlic and onion for 6 minutes until tender.
4
Cool vegetable mixture and toss with 1/2 cup cheese and salt.
5
Stuff poblanos with vegetable mixture, coat with flour and beaten egg white, then fry in hot oil until golden, 3 minutes per side.
6
Serve with warm tomato sauce on top.