Nutrition Facts

Serving Size 199 g

(Approx. 6 Servings)

Amount Per Serving

Calories	390	Calories From Fat	240

% Daily Value*

Total Fat 29 g	45%

Saturated Fat 10 g	50%

Trans Fat 0.0 g

Cholesterol 205 mg	68%

Sodium 460 mg	19%

Total Carbohydrate 58 g	19%

Dietary Fiber 17 g	68%

Sugars 0 g

Protein	28 g

Vitamin A 30%	•	Iron 10%

Vitamin C 150%	•	Calcium 35%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Authentic Chile Rellenos

Prep Time

25 minutes

Cook Time

20 minutes

Total Time

45 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

6 large poblano peppers

5 large eggs, separated

1/2 Tsp kosher salt, plus more as needed to taste

1 1/2 cup(s) canola oil, plus more as needed for frying

1 cup(s) all purpose flour, plus more as needed

12 Oz Queso Oaxaca, shredded and cut into 3 to 4 inch strands

16 Oz Dom's Chop Salsa Grilled, optional for topping

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Instructions

Preheat oven to 180ºF or lowest setting to keep peppers warm while frying in small batches.

In a large, dry skillet over medium-high heat, toast whole peppers until slightly charred on all sides. Place in a bowl and cover to allow skins to loosen.

When peppers are cool enough to handle, gently rub skins off. Set aside.

To make the batter, place egg whites and salt in the bowl of a stand mixer. Whip until stiff peaks form.

Add in yolks and whip to incorporate. Refrigerate until ready to use (whisk batter as necessary to keep eggs from liquefying).

In a shallow nonstick pan or cast iron skillet, add oil and heat to 350ºF or medium heat.

Place flour in a shallow dish for dredging. Set aside.

Meanwhile, cut a small slit in tops of peppers that is large enough to scrape out seeds and membrane (toothpicks may be necessary to help secure peppers better).

Stuff each pepper with a few strands of cheese.

Working in batches, dredge each stuffed pepper in flour then dip in egg batter (spoon extra batter over pepper to seal any holes).

Place in hot oil and fry 2 to 3 minutes per side or until golden brown (only fry 2 peppers at a time to maintain oil temperature). Remove to warm oven to hold while frying additional peppers.

Cover with your favorite salsa and serve with any desired condiments.