Chiles Rellenos Made Easy Recipe

Name: Chiles Rellenos Made Easy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 1/4 cups coarsely chopped onion; 2 cups chopped tomatoes; 1/2 cup low-sodium salsa verde; 1/4 teaspoon salt; 1/4 cup fresh cilantro; 4 poblano chiles; 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided; 2 tablespoons goat cheese, divided; 3 large egg yolks; 3 large egg whites; 1.1 ounces all-purpose flour (about 1/4 cup); 1/4 teaspoon freshly ground black pepper; 3 tablespoons cornmeal; 1/4 cup canola oil

Servings: persons

Cooking spray
1 1/4 cups coarsely chopped onion
2 cups chopped tomatoes
1/2 cup low-sodium salsa verde
1/4 teaspoon salt
1/4 cup fresh cilantro
4 poblano chiles
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
2 tablespoons goat cheese, divided
3 large egg yolks
3 large egg whites
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
3 tablespoons cornmeal
1/4 cup canola oil

1
Preheat broiler to high.
2
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
3
Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.
4
Preheat oven to 350u00b0.
5
Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
6
Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350u00b0 for 8 minutes or until cheese melts. Serve with tomato sauce.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 1 1/4 cups coarsely chopped onion, 2 cups chopped tomatoes, 1/2 cup low-sodium salsa verde, and more.

Yes, Chiles Rellenos Made Easy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chiles Rellenos Made Easy

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