Chiles Rellenos de Queso
Temps
35 min
Difficulté
moyen
Ingrédients
12
Budget
~9-13 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
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Etapes
- 1
Char the whole poblano peppers over a flame or under the broiler until blackened.
5 min
- 2
Place the charred peppers in a plastic bag for 5 minutes to loosen the skin.
5 min
- 3
Peel off the skin with wet fingers, make a slit down the side, and gently remove the seeds.
5 min
- 4
Stuff each pepper with Oaxaca cheese cut into sticks.
3 min
- 5
Prepare the tomato sauce: blend the tomatoes, onion, garlic, and cumin until smooth.
3 min
- 6
Cook the sauce in a skillet for 5 minutes, then season with salt and pepper.
5 min
- 7
Whip the egg whites until stiff peaks form, then gently fold in the yolks.
3 min
- 8
Heat the oil in a deep skillet over medium heat.
1 min
- 9
Coat the peppers in flour, dip in the egg mixture, and fry for 3 minutes on each side.
6 min
- 10
Pour the tomato sauce onto a serving plate and arrange the fried chiles on top.
2 min
- 11
Garnish with fresh cilantro and serve immediately.
1 min
