Chile Relleno - Cinco de Mayo

These Chile Relleno recipe is perfect for any Cinco de mayo party. This recipe is low carb and extremely tasty. Your taste bubs will be dancing with this one.

Ingredients

For sauce
Roma tomatoes 6
Water 1 Cup (16 tbs)
White onion 1/2 Medium , finely chopped
Garlic 3 Clove (15 gm) , crushed
Serrano chile 1 Medium , chopped finely
Salt 1 Teaspoon
Cumin 1/2 Teaspoon , roasted
Oregano 1/2 Teaspoon
Black pepper 1/8 Teaspoon
Oil 1 Tablespoon
For chilies
Poblano peppers 4 , seeded
Monterey jack cheese 8 Ounce (2 oz for each pepper)
Eggs 4 Large , separated
Salt 1 Pinch
Oil 1/2 Cup (8 tbs) (For deep frying)
Olive oil 4 Drop (For greasing)
For garnish
Cilantro 2 Tablespoon , finely chopped

Directions

GETTING READY

1. Score an X onto the tomatoes and blanch for a few minutes in boiling water.

2. Take out the tomatoes and place in a cold water bowl.

3. Peel the tomatoes and blend in a blender. Set aside.

MAKING

4. In a saucepan, heat oil and add in the onion, garlic and serano. Sauté until onions are light brown.

5. Season with salt, black pepper, cumin and oregano. Stir all the ingredients and add in the tomato puree and water. Cover with lid and cook for a few minutes.

6. Stir the sauce again and set aside in a bowl.

7. For Chilies – rub the poblanos with olive oil. Place over the stove and char on high heat.

8. Take off the peppers from the stove and place in a bowl, cover with saran wrap and let it sweat.

9. Take out the pepper and place in a separate bowl and remove the char with a spoon. Repeat the process with the rest of the peppers and set aside.

10. Place the egg yolks and egg whites in different bowls. Whisk the egg whites with hand mixer, until stiff peaks formed.

11. Whisk the egg yolks with hand mixer. Season the egg whites with salt and pour in the egg yolk mixture over it. Gently fold the mixture.

12. Stuff the peppers with monetary jack cheese. Coat the peppers in egg mixture.

13. In a shallow pan, heat the oil and add in the peppers, fry until golden brown from both sides.

SERVING

14. In a serving bowl, pour in the tomato sauce and place the poblano pepper. Garnish with cilantro and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 540Calories from Fat 257

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 1071 mg44.63%

Total Carbohydrates 38 g12.7%

Dietary Fiber 8 g32%

Sugars 13 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet