Cheese Chile Relleno (Without Egg)
Enjoy a simplified version of the classic Mexican dish, Chile Relleno, featuring roasted poblano peppers stuffed with melted cheese, all without the traditional egg batter.
Ingredients
🌶️ 4 large poblano peppers
🧀 2 cups shredded Oaxaca or Monterey Jack cheese
🛢️ 2 tablespoons vegetable oil
🧂 1/2 teaspoon salt
🌶️ 1/4 teaspoon freshly ground black pepper
🍅 2 cups tomato sauce (homemade or store-bought)
🌿 Fresh cilantro, chopped, for garnish
🍋 Lime wedges, for serving
Equipment
• Baking sheet
• Plastic bag or bowl with cover
• Skillet
• Tongs
• Knife and cutting board
• Spoon
Prep Time
20 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 250
• Protein: 12g
• Carbohydrates: 10g
• Fat: 18g
Instructions
1. Roast the Poblano Peppers
o Preheat your oven's broiler.
o Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered on all sides, about 10 minutes.
o Transfer the roasted peppers to a plastic bag or a bowl covered with a plate to steam for 10 minutes. This will make peeling easier.
2. Peel and Prepare the Peppers
o Once steamed, gently peel off the charred skins from the peppers.
o Make a small slit along the side of each pepper and carefully remove the seeds and membranes, keeping the peppers intact.
3. Stuff the Peppers
o Season the inside of each pepper with a pinch of salt and pepper.
o Stuff each pepper with 1/2 cup of shredded cheese, pressing gently to close the slit.
4. Cook the Stuffed Peppers
o Heat the vegetable oil in a skillet over medium heat.
o Place the stuffed peppers in the skillet and cook until the cheese is melted and the peppers are heated through, about 5 minutes per side.
5. Prepare the Tomato Sauce
o In a separate saucepan, heat the tomato sauce over medium heat until warmed through.
6. Serve
o Place each stuffed pepper on a plate and spoon warm tomato sauce over the top.
o Garnish with chopped cilantro and serve with lime wedges on the side.
Cooking and Serving Tips
• Variations: Add cooked ground beef or shredded chicken to the cheese filling for added protein.
• Serving Suggestions: Pair with Mexican rice and refried beans for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain texture.
Enjoy your Cheese Chile Relleno (Without Egg)!
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