Mini Chile Rellenos Bites

Mini Chile Rellenos Bites

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Hey everyone!

I haven’t been posting recipes, but for good reason. I have a new inventory of recipes coming up! I will begin to post them in September, so stay tuned. However, to show a sneak peek. Here is one recipe I made. It can be a breakfast, snack or dinner. Enjoy!

Mild salsa Ingredients:

  • 1/3 onion
  • 4 tomatoes, cut coarsely
  • 1/2 bunch cilantro
  • 2 limes, juiced
  • 3 garlic cloves
  • 1/2 poblano pepper, deseeded.
  • 1/4 cup green olives

Salsa Directions:

  1. Cut onion and onion coarsley.
  2. Deseed poblano pepper
  3. Only take leaves from cilantro
  4. Juice limes
  5. Take onion, tomatoes, cilantro , lime juice and poblano pepper. Blend into a consistency of your liking.
  6. Slice green olives and add into the salsa.

Chile Rellenos Bites ingredients:

  • 3 Poblano peppers
  • 8 whipped egg whites
  • 1 lb ground turkey
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • vegetable oil

chile Rellenos Bites Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place foil on a baking sheet and add poblanos. Place on top rack and roast. Let skins of the peppers blacken and blister. This should take between 10-15 minutes.
  3. While poblanos are roasting, coat a muffin pan with oil.
  4. Heat a tbsp of oil in sauté pan. Add ground turkey. Sprinkle in paprika, chili powder and cumin. Cook all the way through about 10 minutes.
  5. Once the turkey is cooked layer the turkey into 6 muffin molds.
  6. Then take out the poblanos from the oven. Let cool or use utensils to avoid burning yourself and remove skin from peppers. Remove stem and seeds as well.
  7. Chop the poblanos finely and layer atop the turkey.
  8. Place your egg whites in a medium bowl and whisk until frothy. Pour a little less than a fourth of a cup of the egg whites atop the peppers.
  9. Place mini Rellenos into oven middle rack and bake until the egg starts to golden. Timing may vary.
  10. Serve with salsa!

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