18 Ingredients
  • 4 large poblano peppers
  • 4 eggs, yolks and whites separated
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups shredded jack cheese
  • 1/2 cup fresh corn (or frozen if unavailable)
  • Vegetable oil, for frying
  • Chile Relleno Tomato Sauce, for serving, recipe follows
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic
  • 1/2 cup chicken stock
  • One 14-ounce can whole tomatoes, roughly chopped (juice included)
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon white wine vinegar
  • Kosher salt and freshly ground black pepper
Nutrition
746
37% daily value
4 servings
                                       
                                            low-​carb
     

Fat

101% 65

Saturated

65% 13

Trans

- 0

Monounsaturated

- 40

Polyunsaturated

- 9

Carbs

8% 23

Carbs (net)

- 19

Fiber

17% 4

Sugars

- 8

Sugars, added

- 0

Protein

41% 20

Cholesterol

66% 199

Sodium

35% 850

Calcium

41% 406

Magnesium

14% 58

Potassium

13% 633

Iron

19% 3

Zinc

22% 2

Phosphorus

52% 362

Vitamin A

24% 213

Vitamin C

169% 152

Thiamin (B1)

63% 1

Riboflavin (B2)

43% 1

Niacin (B3)

17% 3

Vitamin B6

35% 0

Folate equivalent (total)

21% 85

Folate (food)

- 64

Folic acid

- 12

Vitamin B12

31% 1

Vitamin D

7% 1

Vitamin E

78% 12

Vitamin K

16% 20
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