Air fryer chiles rellenos
Blistered poblano peppers stuffed with melty jack cheese, crumbed and air fried until crisp instead of deep-fried, served on warm red enchilada sauce.
- 55 min total
- 35 min hands-on
- A little more hands-on
- Serves 2
- About $3.77 a serving
- 760 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 4 poblano peppers
- 1½ cups Monterey Jack cheese, shredded
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 can red enchilada sauce, 10 oz
- ¼ cup sour cream
- 2 tbsp cilantro, chopped (optional)
From your pantry
- ⅓ cup all-purpose flour
- ¼ tsp salt
- 1 tbsp olive oil
Each serving has about 760 calories, 35 g protein, 53 g carbs and 46 g fat, and costs about $3.77 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sour cream? Plain Greek yogurt works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Air fry the whole poblanos at 400°F for 8 to 10 minutes, turning once, until blistered and blackened in spots.
Timer: 9 min
Put them in a bowl, cover with a plate and let them steam for 10 minutes.
Timer: 10 min
Dolly’s tip: The steam loosens the skins so they peel right off.off as much skin as comes away easily. Cut a slit down one side of each pepper and gently scrape out the seeds, keeping the stems on.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: A few patches of skin are fine. Tears are fine too; the cheese and crumbs hide them.Stuff each pepper with a quarter of the cheese and press the slit closed.
Put the flour in one shallow dish, the eggs beaten with the salt in a second and the panko in a third. Roll each pepper in flour, then egg, then panko, pressing the crumbs on.
the oil over the peppers and air fry at 375°F for 8 to 10 minutes, until and and the cheese is .
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 9 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Warm the enchilada sauce in the microwave for 1 minute. Spoon it onto plates, set 2 rellenos on each and top with sour cream and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
