eats that feel like cheats |
oil-less, butter-less, low-calorie, and delicious! home cooking that makes even the fanciest take-out look bad |
Chiles Rellenos are one of those lesser-known dishes hidden somewhere on your restaurant menu. This dish features poblano peppers that have been roasted until the skin is soft, stuffed with cheese (some will add meat), battered and fried then added and later plated together with a tomato broth/sauce. Utterly delicious but a bit scary to someone who has long-since omitted flour-based recipes and natural eggs from her diet. See Mom's recipe below then keep reading to find my tests, trials, and variations.
Mom's Recipe for Chiles Rellenos: Roast poblanos then peel roasted skin once slightly cooled. Stuffed poblanos with chihuahua cheese. Set two bowls: one egg and one flour. Coat poblanos in flour then egg. Fry battered poblanos. Add to tomato broth/sauce (featured in earlier post).
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