Mexican Chile Relleno with Cauliflower Rice and Egg Foam Crust
Traditional Poblano peppers stuffed with cheese and beef, coated in a delicate, stiff-peak egg batter that requires expert whisking and frying technique.
Total
1h 15m
Prep
45 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 4 Poblano Peppers
- 1 lb Ground Beef
- 1 cup Monterey Jack Cheese
- 4 Large Eggs
- 1 tsp Cumin
- 2 cups Cauliflower Rice
- 0.5 cup Avocado Oil
Instructions
- 1
Roast poblanos over an open flame until charred. Steam in a bag, peel, and carefully slit to remove seeds without tearing.
- 2
Brown beef with cumin and salt; stuff into peppers with cheese. Secure with toothpicks.
- 3
Separate eggs. Beat whites to stiff peaks. Gently fold in beaten yolks and a pinch of salt.
- 4
Dredge peppers in a light dusting of coconut flour (optional low-carb) then dip into the egg foam.
- 5
Fry in hot oil, spooning oil over the top to set the foam, until golden. Serve over sautéed cauliflower rice.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 9 g |
| Fat | 38 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 610 mg |
Goes well with this
Mexican dishes that round out the meal.
Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.
Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.
Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
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