Recipe Details
Ingredients
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4mediumpoblano chile peppers
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1tablespoonolive oil
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½cupdiced onions
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3clovesgarlic, minced
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salt to taste
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2cupsmarinara sauce
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1 ¼cupschicken broth, or more as needed
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4teaspoonschili powder, or to taste
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1teaspoondried oregano
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freshly ground black pepper to taste
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1pinchcayenne pepper, or to taste
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½teaspoonground cumin
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¼teaspoonground cinnamon
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5largeeggs
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6ouncesMonterey Jack cheese, cubed
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4tablespoonsall-purpose flour
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1teaspoonolive oil, or as needed
Cooking Directions
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Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
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While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
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Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
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Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
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Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don’t have to be too gentle, but the batter should end up light and foamy.
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Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
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Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
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Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
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Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.
Cooking Tips:
If you don’t have gas burners, you can use a blow torch or a gas grill to char the peppers–or you can skip this step and saute the peppers instead.
This is typically made with fresh tomato sauce instead of marinara, but that’s what I prefer. You can use either.
You can use a mild white Cheddar instead of Monterey Jack, or a combination of the two.
This recipe makes about 3 cups of sauce, or 4 to 6 portions.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories466 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 12g |
59% |
Cholesterol 275mg |
92% |
Sodium 1226mg |
53% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 7g |
24% |
Total Sugars 14g |
|
Protein 23g |
46% |
Vitamin C 45mg |
50% |
Calcium 412mg |
32% |
Iron 4mg |
21% |
Potassium 742mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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