Poblano Relleno Pancakes
Poblano Relleno Pancakes bring the roasted warmth of charred poblanos together with pockets of melty Monterey Jack in a tender, soufflé-like pancake. A spiced tomato-chile sauce with cumin, oregano, and a hint of cinnamon adds cozy depth and gentle heat. Serve for a comforting brunch or an easy weeknight dinner when you crave classic chile relleno flavors in a lighter, playful form.
- Prep15 mins
- Cook25 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Poblano Relleno Pancakes, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 27 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 27
- Heart Health
- 79
- Metabolic
- 49
- Digestive
- 27
- Inflammatory
- 49
- Performance
- 54
- General Wellness
- 1
Char the peppers over an open flame, turning frequently, until the skin is blackened and they are almost soft. Wrap the peppers in a few paper towels and then in a kitchen towel. Let them steam in the towel for at least 15 minutes.
- 2
While the peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onions, garlic, and a big pinch of salt; sauté until the onions are translucent, 3 to 4 minutes. Stir in the marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth if you want a thinner sauce. Taste and adjust the seasonings if needed. Keep warm until needed.
- 3
Remove the charred skin and seedpods from the peppers, and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
- 4
Crack 2 whole eggs into one bowl, then separate 3 more eggs, placing the whites in another bowl and the yolks in the first bowl with the whole eggs.
- 5
Whisk the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in the flour and set aside. Whisk the whites to soft peaks, then use a spatula to fold the whites into the yolk mixture. You do not need to be very gentle, but the batter should be light and foamy.
- 6
Heat 1 teaspoon olive oil over medium heat, and spoon a pepper-shaped or round layer of batter about 1/4-inch thick, using about 1/8 of the batter for each pancake.
- 7
Cover the surface with the sliced pepper and cheese cubes, then spoon and spread another 1/8 of the batter over the top, covering as much of the peppers and cheese as possible, all the way to the edges.
- 8
Cover and cook until the bottom is golden brown, 3 to 4 minutes, then flip. Cover and cook the second side until golden brown, or until the batter is cooked through and the cheese inside has melted, 3 to 4 minutes.
- 9
Ladle the sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.
- Calories 539.91 kcal High 27%
- Protein 28.94 g Good Source 58%
- Carbohydrate 45.44 g 17%
- Total Fat 25.76 g High 33%
- Saturated Fat 11.34 g High 57%
- Trans Fat 0.05 g High --
- Cholesterol 336.19 mg High 112%
- Sodium 1123.87 mg High 49%
- Dietary Fiber 6.75 g Good Source 24%
- Total Sugars 11.0 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 496.3 mg Good Source 38%
- Iron 4.92 mg Good Source 27%
- Potassium 958.07 mg Good Source 20%
- Vitamin A 126.44 mcg Moderate 14%
- Vitamin C 106.76 mg Good Source 119%
- Vitamin D 1.5 mcg Low Source 8%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Poblano Relleno Pancakes is a Tex Mex breakfast recipe made with 16 ingredients. It takes about 40 mins, serves 4, and is rated medium. Key ingredients include All Purpose Flour, Black Pepper, Cayenne Pepper, and Chicken Broth. Each serving provides about 539.91 kcal, and is a good source of protein.
Recipe Questions
- What is Poblano Relleno Pancakes?
- It is a Tex-Mex pancake recipe made with 16 ingredients, usually served for breakfast or dinner or lunch or snack.
- What is Poblano Relleno Pancakes made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Cayenne Pepper, Chicken Broth, Chili Powder. The full list of 16 is above.
- What goes well with Poblano Relleno Pancakes?
- Explore these Tex-Mex side-dish recipes.
- How long does it take to make Poblano Relleno Pancakes?
- About 40 mins in total: 15 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 539.91 kcal. The full nutrition breakdown is above.
- Is Poblano Relleno Pancakes easy to make?
- This recipe is rated medium, with 16 ingredients and 9 steps.
- Is Poblano Relleno Pancakes healthy?
- Poblano Relleno Pancakes has an easyChef Pro health score of 51/100. Per serving, it provides 539.91 calories and 28.94 g of protein, or 58% of the Daily Value. It is a good source of dietary fiber, calcium, iron, potassium and vitamin C. Worth noting per serving: sodium at 1123.87 mg (49% of the Daily Value) and saturated fat at 11.34 g (57% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten, Tomatoes, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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