Chiles rellenos with queso fresco
Poblano chiles roasted and stuffed with queso fresco, dipped in an egg batter and pan-fried in lard, served with a thin tomato broth to cut the richness.
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Ingredients
For the whole dish · serves 4
- Poblano chiles16
- Queso fresco2 lb
- Eggs16
- Pork lard14 oz
- Onion7 oz
- Garlic16 cloves
- Tomato14 oz
- Chicken stock34 fl oz
- Mexican oreganoa teaspoon
- Ground cuminhalf a teaspoon
- Sea saltto taste
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+5g net · 113 kcal · 25 min · together 15g net, 629 kcal
Method
6 steps · 60 minutes
- Char the poblanos over a gas flame or under a hot broiler until blackened on all sides. Drop them into a covered bowl for 10 minutes to steam; the skins will slip off.
- Slit each chile open along one side and seed it carefully, keeping the body intact. Stuff each with 60g of queso fresco and close it back up.
- Separate the eggs. Whip the whites to soft peaks, then fold in the yolks one at a time.
- Heat the lard in a heavy pan over medium until a small drop of batter sizzles. Dip each stuffed chile in the batter to coat, then lay it in the pan. Fry 2 minutes a side, until deep gold. Drain on paper.
- Meanwhile, blend the tomato, half the onion, the garlic and stock to a thin broth. Pour into a small pot, add the oregano and cumin, and simmer 5 minutes. Salt to taste.
- Ladle the broth into shallow bowls and lay a stuffed chile on top of each.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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