V0: described, not machine-verified
Chile Relleno
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Ingredients
- poblano peppers6 large
- Monterey jack cheese8 ounces (cut into long strips or shredded)
- oil4 cups (for frying)
- Eggs3 large
- All-purpose flour½ cup
- Fine salt½ teaspoon
- Roma tomatoes6 (quartered)
- Onion½ small (halved)
- Garlic3 cloves
- jalapeño pepper1 (stem and seeds removed, optional)
- cilantro5 sprigs
- kosher salt1 teaspoon (plus more to taste)
- Olive Oil1 teaspoon
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 390, protein 18, fat 26, carbs 17, fiber 3, sugar 5
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: isabeleats.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed