Dinner for 6

Chile Rellenos with poblano and other fresh chiles

Name: Chile Rellenos with poblano and other fresh chiles
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 poblano peppers; 1 1/2 cups queso fresco or oaxaca cheese; 4 large eggs; 3/4 cup flour; 1 1/2 cup oil for frying (optional); 1 cup tomato sauce for saving (optional); 1/2 tbsp salt; 4 vine tomatoes; 1/4 piece white onion; 2 cloves garlic skins removed; 1/2 cup queso fresco; french cilantro

$10.35for 445 minServes 6

Roasted poblano peppers hold melted cheese, then receive an egg batter and fry until golden before meeting tomato sauce.

Chile Rellenos with poblano and other fresh chiles

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Poblano and other fresh chiles, 6$0.60 each typical	6	$3.60Typical price
	Swiss, 6 oz$0.40/oz typical	6 oz	$2.40Typical price
	Eggs, 4$0.30 each typical	4	$1.20Typical price
	Tomato paste and sauce, 4.25 oz$0.10/oz typical	4.25 oz	$0.43Typical price
	Fresh tomatoes, 1.25 lb$1.99/lb typical	1.25 lb	$2.49Typical price
	Onions, 0.1 lb$1.29/lb typical	0.1 lb	$0.13Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Blue cheese, 2 oz$0.80/oz typical	2 oz	$1.60Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$15.52

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

FlourCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

45 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

Mexican Vegetarian Budget Family Dinners

Typical price

$2.59 per serving$10.35 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

6 poblano peppers
1 1/2 cups queso fresco or oaxaca cheese
4 large eggs
3/4 cup flour
1 1/2 cup oil for frying (optional)
1 cup tomato sauce for saving (optional)
1/2 tbsp salt
4 vine tomatoes
1/4 piece white onion
2 cloves garlic skins removed
1/2 cup queso fresco
french cilantro

Steps

Char the poblano peppers under a hot broiler for 8 to 10 minutes, turning until blistered all over.
Cover the peppers for 10 minutes, then peel them and make a small slit in each one.
Cook the tomatoes, onion, and garlic in a skillet over medium heat for 10 minutes, then mash into a chunky sauce.
Fill each pepper with queso fresco or Oaxaca cheese and close the slits gently.
Separate the eggs, beat the whites until stiff, then fold in the yolks and salt.
Dredge the peppers in flour, coat them with the egg mixture, and fry in hot oil for 3 to 4 minutes per side.
Serve the fried peppers with the tomato sauce, remaining queso fresco, and cilantro.

Main ingredient on sale this week? See what to make with eggs on sale.