Cheese Chile Relleno
These delicious chile relleno are fluffy and scrumptious!
Servings 8 Chile Rellenos
Calories 220kcal
Ingredients
Chile Rellano Sauce
- 1 tablespoon olive oil
- small onion diced
- 3 teaspoons garlic paste or 3 garlic cloves, crushed
- 28 ounces diced tomatoes can
- 2 teaspoons oregano dried
- 1 teaspoon cumin
- 1/2 teaspoon chili powder or more
- 1 teaspoon salt
Chile Relleno
- 8 Hatch green chiles (already roasted), stem cut off and seeds removed
- 8 pieces Colby Jack cheese 1/4 inch x 2 inch slices
- 8 pieces Monterey Jack cheese 1/4 inch x 2 inch slices
- 3/4 cups all purpose flour
- 2 eggs separated
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 -4 teaspoons olive oil
Instructions
Sauce
- Heat a sauce pan on medium and add 1 tablespoon olive oil
- Add onion and sauté for 5 minutes
- Add diced tomatoes, garlic, oregano, cumin, chili powder and salt
- Simmer for 10 minutes
- Stuff chile peppers with both cheeses
- Place yolks, baking powder and salt in medium mixing bowl and whisk until combined
- Place whites in mixer and whip until peaks are formed
- Fold whites into the yolks
- Place flour on a shallow dish
- Heat sauté pan on medium and add oil once it has heated up
- Dip each chile pepper in flour first and then egg mixture, making sure all the sides are covered
- Place each chile pepper in the pan and sauté for 3 - 4 minutes on each side
- Plate 2 chile rellenos along with some beans, salsa and sour cream
- Ladle sauce on chile rellanos
- Eat
- Smile
- Enjoy
Notes
This recipe is for cooked chile peppers! Calorie count is for chile rellenos alone. Add 95 calories for 1/2 cup of sauce.
Nutrition
Serving: 2Chile Rellenos | Calories: 220kcal | Carbohydrates: 15g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 754mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 11.1mg | Calcium: 213mg | Iron: 2.2mg