Chile Relleno
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers stuffed with Manchego cheese, coated in fluffy egg batter, and fried until golden. Served with red sauce and rice for an authentic Mexican main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large Poblano Peppers
- 8 ounces queso blanco cheese ( (Mexican Manchego, sliced or shredded))
- 5 large eggs (, yolks and white separated)
- pinch of coarse salt
- 1/4 cup plus 2 tablespoons all-purpose flour (, divided)
- vegetable oil ((for frying, enough to reach a depth of 2 inches in your frying pan))
- salsa roja sauce (, for serving)
- spanish rice (, for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 10m
- Sodium
- 3128mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1243mg
- Calcium
- 946mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 3128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.