Name: Chile poblano relleno
Total time: 75 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 500 g chicken broth; 200 g Eggs; 5 g Epazote; 10 g Garlic cloves; 250 g Oaxaca cheese; 100 g onion; 2 g pepper; 800 g Poblano pepper; 500 g Roma tomatoes; 5 g salt; 500 g vegetable oil; 65 g wheat flour

Malzemeler

Malzemeler
500 g chicken broth
200 g Eggs
5 g Epazote
10 g Garlic cloves
250 g Oaxaca cheese
100 g onion
2 g pepper
800 g Poblano pepper
500 g Roma tomatoes
5 g salt
500 g vegetable oil
65 g wheat flour

Hazırlanışı

Roast the Poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the roasted Poblano peppers in a plastic bag or covered bowl for 10-15 minutes to steam, which helps loosen the skin.

Once cooled, carefully peel the skin from the Poblano peppers. Make a lengthwise slit on one side of each Poblano pepper and carefully remove the seeds and veins, being careful to keep the pepper intact. Set aside.

Cut the Oaxaca cheese into strips that will fit inside the prepared Poblano peppers. Gently stuff each Poblano pepper with the Oaxaca cheese.

Chile poblano relleno

Malzemeler

Hazırlanışı

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