Light Chiles Rellenos with Cheese

Ingredients

• 4 Poblano chiles (whole, firm, and washed)
• 200 g Cheese for stuffing (of your preferred type; it should be sliceable or crumbly for stuffing)
• 2 tbsp Wheat flour (only for lightly dusting the chiles and helping the egg adhere)
• 4 Eggs (separate the whites from the yolks)
• Lime juice (a few drops, for whipping the egg whites)
• 1 tsp Avocado oil (to form a very light coating in the pan; the author indicates that she uses very little oil)

Steps

1. 1

   Char the poblano chiles directly on a comal, grill, or hot skillet, turning them so the skin burns and blisters all over while the interior softens. There is no need to add oil.

2. 2

   Place the charred chiles in a container and cover them. Let them rest for approximately 5 minutes so they steam; the vapor will help loosen the skin.

3. 3

   Carefully remove the burned skin from each chile. Make a lengthwise slit and remove the seeds and veins, taking care not to split the chile completely so it can hold the filling.

4. 4

   Stuff each chile with the chosen cheese. Gently close the opening and set the stuffed chiles aside.

5. 5

   Dust the chiles with a very light coating of flour. Shake off the excess; the flour should only lightly coat the chile to help the egg adhere.

6. 6

   Separate the egg whites from the yolks. Place the container of egg whites in the freezer for about 10 minutes, as shown in the recipe, to help them whip better.

7. 7

   Beat the egg whites at maximum speed for several minutes, until they are white, voluminous, and form soft or firm peaks. Add a few drops of lime juice while beating.

8. 8

   Add the yolks to the whipped egg whites and mix at low speed only until combined, avoiding the loss of too much volume.

9. 9

   Heat a nonstick skillet over medium heat and coat it with a light layer of avocado oil. There should not be enough oil for deep-frying.

10. 10

    Pour a portion of the egg mixture into the skillet, as if forming a pancake, making sure it is large enough to wrap around a chile.

11. 11

    Let the egg cook for a few seconds, until the base appears set but the surface is still slightly moist.

12. 12

    Place a stuffed chile on the egg mixture. Fold the egg around the chile with a spatula to cover and wrap it completely.

13. 13

    Cook until the egg coating is golden and firm. Carefully turn it over so it cooks evenly and the filling heats through.

14. 14

    Repeat with the remaining chiles, adding only another very light layer of oil if the skillet dries out. Serve the chiles rellenos hot.

Notes

The original recipe does not specify exact quantities, the type of cheese, the temperature, or the total cooking time; the listed quantities are an estimate for four chiles. Handle the chiles carefully after charring, as they may contain hot steam. This technique aims to reduce the fat and flour compared with traditional fried chiles rellenos.

Nutrition per serving

• main course
• Mexican cuisine
• healthy
• light
• low-oil
• with cheese
• not deep-fried
• skillet