Vegetables & legumes
Chiles Rellenos
Poblano chiles stuffed with cheese, battered and bathed in tomato sauce.
Vegetarian
Ingredients
- 4 poblano chiles, roasted and peeled
- 250 g of fresh cheese or panela in sticks
- 4 eggs (whites and yolks separated)
- 500 g of ripe tomato
- 1/4 white onion
- 1 garlic clove
- 30 g of flour plus more for dusting
- 1 teaspoon of salt
- Oil for frying
Step-by-step
Using a different robot? Switch it here:
- Make a cut in the chiles, carefully remove the seeds and stuff them with cheese. Set aside.
- Put tomato, onion and garlic in the mixing bowl. Blend 30 sec/speed 6.
- Add salt and program the sauce 15 min/100°C/speed 1. Set aside in a container.
- Clean and dry the mixing bowl. Place the butterfly, add the egg whites and beat 4 min/speed 3.5 until stiff peaks.
- Add the yolks and a pinch of salt; mix 20 sec/speed 2 to incorporate the batter.
- Dust the chiles, coat them in the batter and fry them in hot oil until golden.
- Drain on paper and bathe them with the hot tomato sauce.
- Serve immediately.
Tips
- Well-firm egg whites give a fluffy batter.
- If the chile is very spicy, soak it in salted water for 15 minutes before stuffing.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
