Mains
Baked ricotta-stuffed poblanos
No batter, no frying. A traditional chile relleno runs around 500 calories a piece; baked and stuffed with ricotta it lands at a fraction with triple the protein.
Nutrition
Per serving, computed from the real weight of the ingredients.
Protein density: 10.2 g of protein per 100 kcal. Above 10 is excellent for satiety and lean mass.
Ingredients
Makes 1 serving.
- Poblano pepper200 g, 2 peppers
- Ricotta (or requesón)150 g
- Panela cheese (or paneer)40 g, grated
- Egg white60 ml
- Red salsa100 g
Method
- 1
Char the peppers until the skin blackens, seal them in a bag for 10 minutes, then peel.
- 2
Cut a slit down one side and remove the seeds without tearing them.
- 3
Mix the ricotta with half the panela, salt and pepper. Stuff the peppers.
- 4
Brush with the beaten egg white, top with the remaining cheese and bake at 200 °C / 400 °F for 15 minutes.
- 5
Serve under the hot salsa.
The detail that matters
Brushing beaten egg white on the outside mimics the batter — it browns in the oven and gives you the golden crust without soaking up oil.
More mains
Nutrition values are estimates from food-composition tables. This guide is general nutrition information and is not a substitute for advice from a qualified health professional. It is unrelated to the research materials sold on this site, which are supplied strictly for in-vitro laboratory research and are never for human consumption.