Chiles Rellenos For Beginners

So simple you’ll keep making them over and over!

If you’ve ever tried to make chiles rellenos at home, I bet it felt like a lot of work and you never got around to it. Maybe you just drove to your favorite Mexican restaurant and got some.

But we all know they use flour for the batter, they deep fry them and to be frank, they barely put any meat in the stuffing. Also, it’s rare if you find something without cheese so say goodbye to a low calorie meal.

The egg batter

I used just the egg whites for this recipe because of my own needs but the whole egg can be used. If you plan to use the whole egg just beat the egg yolks separately and then fold the mixture together.

The method

The way I go about getting the egg around the chiles rellenos without too much fuss is key for this recipe. When I used to make chiles the classic way, I’d have to put flour on the batter and also on the stuffed chile so the batter would stick to it. You could also do it on a hot pan but you’d have to work faster. It would also be easier if you use the whole egg because the yolk makes the batter more smooth.

The salsa

You can use a red salsa too. You could also fry it in a bit of ghee and pour on top of the chile instead. I just think I need MORE salsa to this way, so I prefer to keep my calories low but it’s also a choice.

Rice on the side

In most Mexican restaurants they mostly serve everything with rice (and beans) on the side. I think a side of Mexican cauliflower would go perfect with this dish.

Yield: 1

Chiles Rellenos For Begginers

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If you ever felt intimidated by chiles rellenos I have the recipe for you!
I'll show you how to make them and you won't even need a mixer!
Come along!

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

• 1-Hatch, poblano or Anaheim chile
• 2 Egg whites
• 3oz of cooked meat of choice
• 1 tsp avocado oil
• 1/2 cup green salsa

Instructions

1. Roast the chiles on a open flame
2. Place them inside a plastic bag and let them rest
3. After 15-20 mins take them out of the bag and peel them
4. Make a slit and take out the seeds and veins inside of it
5. Fill the chile with the cooked meat
6. Close it with a skewer
7. In a blender placer the two egg whites and a pinch of salt
8. Blend until they are fluffy
9. In a cold pan place the avocado oil and brush the surface
10. Place the fulffed egg whites and the chile on top
11. Put the rest of the gg mixture on top
12. Turn on the flame and set it at medium
13. Cover and cook for 3-5 minutes and turn it
14. Put the salsa on a plate and then place the chile on top

Notes

• You can also roast the chiles on the grill or in the oven
• I had extra adobada meat but for a leaner meat you can use ground turkey meat
• Make sure the blender is clean and clear of any grease or the egg whites won't rise
• Take the eggs out of the fridge at least half an hour before whipping them so they are easier to get fluffy

Nutrition Information:

Yield:

1

Serving Size:

351
Amount Per Serving: Calories: 342