Chile Relleno de Queso (Cheese-Stuffed Battered Peppers)
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Ingredients
- 4 green peppers
- 200 g mature cheddar, grated
- 3 large eggs
- 3 tbsp plain flour
- 300 g tomatoes
- 1 onion
- 4 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 22.3 g
- Carbohydrate
- 14.8 g
- of which sugars
- 8.2 g
- Fat
- 36.6 g
- of which saturates
- 14.2 g
- Fibre
- 4.4 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the green peppers lengthways, deseed and blanch in boiling water for 5 minutes, then drain and pat dry.
- 2
Fill each pepper half with the mature cheddar.
- 3
Beat the large eggs and dip the stuffed peppers in the egg, then dust lightly with the plain flour.
- 4
Fry the peppers cheese-side up in the sunflower oil for 3-4 minutes until golden and the cheese has softened.
- 5
Fry the onion for 4 minutes, add the chopped tomatoes and simmer for 8 minutes to make a sauce.
- 6
Spoon the tomato sauce over the stuffed peppers to serve.
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