Poblano Relleno Pancakes

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Ladle the sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

• Calories 465.91 kcal High
• Protein 23.25 g Good Source
• Carbs 40.91 g Moderate
• Total Fat 22.34 g High
• Saturated Fat 9.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 256.59 mg High
• Sodium 1122.38 mg High
• Fiber 6.42 g Good Source
• Sugar 10.71 g High
• Added Sugar 0.0 g Low Source
• Calcium 724.63 mg Good Source
• Iron 4.0 mg Good Source
• Potassium 746.05 mg Moderate
• Vitamin A 160.98 mcg_rae Moderate
• Vitamin C 86.5 mg Good Source
• Vitamin D 4.2 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅