Chicken- and Oaxaca Cheese-Stuffed Poblano Peppers with Chipotle Sauce
Translated from Spanish, the language of the reel.
@tuguiaglucosa cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Ciro Peraloca on SeeMeCook
Roasted poblano peppers stuffed with shredded chicken and Oaxaca cheese, coated with a light batter made from whipped egg whites and egg yolk. They are finished in the air fryer and served with a tomato, garlic, and chipotle sauce sautéed in olive oil.
- Time
- 43 minutes
- Equipment
- Stovetop, air fryer, and blender
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
- 200 g
- 3 g
- 20 g
- 1 g
- 100 g
- 17 g
- 360 g
- 6 g
- 30 g
- 15 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 675 g before cooking, which is about 340 g per serving.
Steps
Roast the poblano peppers directly over a flame or on a griddle until the skin is completely charred and blistered.
Place the roasted peppers in a plastic bag, seal it, and let them steam for 10 minutes to make the skin easier to remove.
Carefully peel the peppers. Make a lengthwise slit in each one and remove the veins and seeds without tearing them.
Prepare the filling by mixing the cooked shredded chicken with garlic, onion, cumin, and salt.
Stuff the poblanos with the seasoned chicken and strips of Oaxaca cheese.
Beat the 3 egg whites until stiff peaks form, with a foam that holds its shape.
Gently fold in the egg yolk, taking care not to lose too much volume from the egg whites. Do not add flour or starch.
Coat each stuffed pepper with the egg mixture, forming a light, even layer.
Cook the coated peppers in the air fryer at 180 °C (350 °F) for 10 minutes, until the coating is set, light, and golden.
For the sauce, blend the red tomatoes with the 2 garlic cloves, one-quarter of the onion, and the chipotle pepper until smooth.
Heat the olive oil in a skillet and pour in the blended sauce.
Sauté the sauce for 8 minutes, until thickened.
Serve the stuffed peppers with the tomato and chipotle sauce.
Notes
The source presents this preparation as an alternative without a flour-based coating. The quantities of chicken, poblanos, oil, and some seasonings were not specified and have been estimated to complete the recipe. Claims about the effects of fat, lycopene, or capsaicin on blood glucose do not replace guidance from a healthcare professional.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 579
- Protein
- 59 g
- Carbs
- 19 g
- Fat
- 31 g
- Fiber
- 5 g
Where the calories come from
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