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Traditional Chili Rellenos

Meal: 480 cal Protein: 28 g Carbs: 9 g Fat: 37 g

Serving size 4 480 cal Protein: 28 g Carbs: 9 g Fat: 37 g

Ingredients

  • 8 Poblanos (aka Pasilla)
  • 16 oz Cheese Queso Avejo or other preferred melting cheese
  • 3 Tbsp Flour (GF works, too) 
  • Sea Salt & Pepper
  • 3 Egg Whites
  • 1 Egg Yolk(s)
  • 1 Pinch ArrowRoot or Corn Starch
  • Vegetable Oil

Directions

  1. Roast peppers until black on gas burner or grill.
  2. Place in plastic bag and one by one rub the skins off the peppers until clean. 
  3. Rinse and dry thoroughly. 
  4. Slice open partly on one side and stuff with cheese. 
  5. Set aside.
  6. In one bowl, add flour, salt & pepper. In second bowl, add eggs and beat until almost frothy. Then add egg yolk and beat until fluffy.
  7. Heat 2” of oil in frying pan over high heat.  Roll peppers one by one in flour, shake off excess, then in egg, then drop gently into oil. 
  8. Fry on both sides, spooning oil over top as the under side cooks. Remove to paper towel. Season with Salt & Pepper.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 7: Simple Carbs
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