Chile Relleno Pancakes: A Delicious Twist on a Classic Dish

Ingredients

• 4 medium poblano chile peppers
• 1 tablespoon olive oil
• 0.5 cup diced onions
• 3 cloves garlic, minced
• salt to taste
• 2 cups marinara sauce
• 1.25 cups chicken broth, or more as needed
• 4 teaspoons chili powder, or to taste
• 1 teaspoon dried oregano
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 5 large eggs
• 6 ounces Monterey Jack cheese, cubed
• 4 tablespoons all-purpose flour
• 1 teaspoon olive oil, or as needed

Instructions

1. Char peppers directly over an open flame, turning frequently, until the skin is blackened and the peppers have softened. Enclose the peppers in several paper towels, then wrap in a kitchen towel. Allow them to steam in the towel for a minimum of 15 minutes.
2. While the peppers are steaming, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Add the onions, garlic, and a generous pinch of salt; saute for 3 to 4 minutes, or until the onions become translucent. Stir in the marinara sauce, 1 1/4 cup of chicken broth, chili powder, oregano, pepper, additional salt, cayenne, cumin, and cinnamon; bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes. For a thinner sauce, add more chicken broth as needed. Taste and adjust the seasonings accordingly. Keep warm until serving.
3. Peel away the charred skin and remove the seedpods from the peppers, then rinse out any remaining loose seeds. Slice the peppers into 1/4-inch strips.
4. Crack 2 whole eggs into a bowl, then separate 3 more eggs, placing the whites into a separate bowl and adding the yolks to the bowl with the whole eggs.
5. Whisk the whole eggs and yolks together with a pinch of salt until the mixture is light and airy. Gradually whisk in the flour and set aside. In the bowl with the egg whites, whisk until soft peaks form. Gently fold the whites into the yolk mixture using a spatula, being careful not to overmix; the batter should remain light and foamy.
6. Heat 1 teaspoon of olive oil in a pan over medium heat. Pour a pepper-shaped or round-shaped layer of batter onto the hot surface, about 1/4-inch thick, using approximately 1/8 of the batter for each pancake.
7. Distribute the sliced pepper and cheese cubes evenly over the surface of the pancake batter. Spoon and spread another 1/8 of the batter over the top, ensuring it covers as much of the peppers and cheese as possible and extends to the edges.
8. Cover and cook for 3 to 4 minutes, or until the bottom of the pancake is golden brown, then flip it over. Cover and cook the second side for another 3 to 4 minutes, or until it is golden brown, the batter is fully cooked, and the cheese inside has melted.
9. Ladle sauce onto a plate or into a shallow bowl. Place the chile relleno pancake on top and serve immediately.

Nutrition

• Calories: 466 kcal
• Fat Content: 28 g
• Fiber Content: 7 g
• Sugar Content: 14 g
• Sodium Content: 1226 mg
• Protein Content: 23 g
• Cholesterol Content: 275 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g