Isabel Eats · by Isabel Orozco-Moore★ 4.7 (353)
Chile Relleno Recipe
NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 31%
CARBS 18G16% OF CAL
4G FIBER7G SUGAR7G OTHER
FAT 36G71% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers stuffed with cheese, dipped in fluffy egg batter and fried until golden. A classic Mexican vegetarian main.
mainmexicaneggs🍪 sheet pan🥣 mixer🥄 saucepan🍳 skillet🔥 oven🌀 blendervegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, (cut into long strips/sticks (or shredded cheese))
- 4 cups oil, (for frying)
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
- 6 roma tomatoes, (quartered)
- ½ small onion, (halved (yellow or white))
- 3 cloves garlic
- 1 jalapeño pepper (stem and seeds removed (optional))
- 5 sprigs cilantro
- 1 teaspoon kosher salt, (plus more to taste)
- 1 teaspoon olive oil
At a glance
PER SERVING · TIME 45M
CAL 23%·PRO 31%
CARBS 18G16% OF CAL
4G FIBER7G SUGAR7G OTHER
FAT 36G71% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 837mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 483mg
- Calcium
- 310mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 837MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.