Chile Relleno Tacos
Servings: 3
Ingredients
- 3 poblano peppers
- 1lb mozzarella cheese cut into strips or shredded
- 3 large eggs separated into yolks and egg whites
- ½ cup all purpose flour
- oil for frying
- flour tortillas
Salsa
- 1 12oz canned diced tomatoes
- ¼ cup cilantro
- 3 cloves garlic
- ½ white onion
- ⅓ cup water
- salt and pepper to taste
Instructions
Salsa
- In a blender add all the ingredients and blend until smooth. Add the salsa into a hot pan with a little bit of oil and bring to a low simmer.
Chile Rellano Tacos
- Heat a griddle on medium-high heat. Cook the poblano peppers until all sides are charred, turning every few minutes.
- Seal the charred peppers in a plastic bag, and let rest for about 15-20 minutes
- Remove the chiles from the bag, and peel the skin off. Slice a vertical line down one side of each chile, starting from the stem down to the tip.Remove the seeds with a spoon or your hand. Stuff each pepper with 2-3 strips of mozzarella cheese.
- In a large bowl, add egg whites and use a handheld mixer to whip until fluffy and soft peaks have formed. Add the egg yolks and whisk until just combined. Set aside.
- Pre-heat a large skillet on medium-high heat, with about 1.5" of oil for frying.
- Place the stuffed pepper in the bowl of flour-mixture, pat the flour mixture on the pepper until completely coated. Next dip the floured pepper into the egg-mixture, making sure to hold it closed the whole time. Once coated all around, lay it in the frying pan.
- Fry the peppers until they are golden brown on both sides, about 3 minutes per side.
- Place one pepper on a flour tortilla, spoon on the salsa and enjoy!
Notes
- You can char the poblano peppers in the air fryer as well, place them in the basket of your air fryer at 380F for 7-10 mins.
- You replace the all purpose flour with GF flour or almond flour.