Budget Bytes · by Jess Rice
Chile Relleno Recipe
NUTRITION · PER SERVING55M COOK
CAL 31%·PRO 38%
CARBS 38G25% OF CAL
9G FIBER0G ADDED0G INTRINSIC12G OTHER17G TOTAL SUGAR
FAT 46G67% OF CAL
11G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers stuffed with cheese, topped with homemade salsa and a light egg batter. A vegetarian Mexican main with smoky and savory flavors.
mainmexican🍪 sheet pan🥣 mixer🍳 skillet🔥 oven🌀 blendervegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 yellow onion (diced $0.78)
- 1 Tbsp olive oil ($0.19)
- 1 tsp salt ($0.02)
- 1 tsp freshly cracked black pepper ($0.23)
- 1 tsp ground cumin ($0.08)
- 4 poblano peppers ($2.64)
- 1 28 oz. crushed tomatoes (1 can $1.52)
- 1 10 oz. diced tomatoes with green chiles (1 can $0.96)
- 5 cloves garlic (minced $0.21)
- 1 cup shredded queso cheese ($0.98*)
- 3 eggs ($1.23)
- ½ cup all-purpose flour ($0.08)
- ½ cup vegetable oil ($0.45)
- 2 Tbsp fresh cilantro (for garnish $0.08)
At a glance
PER SERVING · TIME 55M
CAL 31%·PRO 38%
CARBS 38G25% OF CAL
9G FIBER0G ADDED0G INTRINSIC12G OTHER17G TOTAL SUGAR
FAT 46G67% OF CAL
11G SAT34G 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
- 25m
- Cook
- 30m
- Sodium
- 1419mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1165mg
- Calcium
- 298mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.