20 Ingredients
  • 4 large poblano peppers
  • 4 eggs, yolks and whites separated
  • 4 eggs, yolks and whites separated
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 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
873
44% daily value
4 servings
                                       
                                            low-​carb
     

Fat

118% 77

Saturated

74% 15

Trans

- 0

Monounsaturated

- 46

Polyunsaturated

- 11

Carbs

8% 24

Carbs (net)

- 20

Fiber

18% 5

Sugars

- 8

Sugars, added

- 0

Protein

52% 26

Cholesterol

120% 359

Sodium

40% 970

Calcium

44% 436

Magnesium

16% 65

Potassium

15% 711

Iron

24% 4

Zinc

27% 3

Phosphorus

64% 449

Vitamin A

31% 283

Vitamin C

169% 152

Thiamin (B1)

65% 1

Riboflavin (B2)

58% 1

Niacin (B3)

17% 3

Vitamin B6

41% 1

Folate equivalent (total)

26% 105

Folate (food)

- 85

Folic acid

- 12

Vitamin B12

47% 1

Vitamin D

532% 80

Vitamin E

91% 14

Vitamin K

18% 22

Sugar alcohols

- 0

Water

- 286
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