Mexican Chile Relleno with Cauliflower Mash
Roasted Poblano peppers stuffed with cheese and chorizo, battered in a fluffy egg foam.
Total
1h 15m
Prep
45 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 4 large Poblano Peppers
- 8 oz Oaxaca Cheese
- 4 oz Chorizo
- 4 large Eggs
- 1 tsp Cumin
- 1 cup Tomato Sauce
Instructions
- 1
Char poblanos over an open flame, steam in a bag, and carefully peel skin.
- 2
Make a small slit and remove seeds without tearing the pepper.
- 3
Stuff with cooked chorizo and cheese.
- 4
Separate egg whites and beat to stiff peaks; fold in yolks and a pinch of cumin.
- 5
Dip peppers in egg foam and fry immediately in hot oil until golden.
Nutrition per serving
Calories
510
26% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 11 g |
| Fat | 40 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 890 mg |
Goes well with this
Mexican dishes that round out the meal.
Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.
Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.
Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
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