Mexican Chile Relleno with Cauliflower Mash
Roasted Poblano peppers stuffed with cheese and chorizo, battered in a fluffy egg foam.
Prep Time
45 min
Cook Time
30 min
Servings
4
Ingredients
- 4 large Poblano Peppers
- 8 oz Oaxaca Cheese
- 4 oz Chorizo
- 4 large Eggs
- 1 tsp Cumin
- 1 cup Tomato Sauce
Instructions
- 1
Char poblanos over an open flame, steam in a bag, and carefully peel skin.
- 2
Make a small slit and remove seeds without tearing the pepper.
- 3
Stuff with cooked chorizo and cheese.
- 4
Separate egg whites and beat to stiff peaks; fold in yolks and a pinch of cumin.
- 5
Dip peppers in egg foam and fry immediately in hot oil until golden.
Nutrition Facts
Calories
510
kcal
Protein
28
g
Carbs
11
g
Fat
40
g
Fiber
3
g
Sugar
4
g
Sodium
890
mg
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