المكونات

  • SpinneysFOOD Chilli Powder 1 tsp
  • Garlic powder 1 tsp
  • Onion powder 1 tsp
  • SpinneysFOOD Crushed Chilli ½ tsp
  • SpinneysFOOD Dried Oregano ½ tsp
  • Smoked paprika 1 tbsp
  • SpinneysFOOD Fine Cumin 1½ tsp
  • SpinneysFOOD Sea Salt Flakes ½ tsp
  • SpinneysFOOD Fine Black Pepper ½ tsp
  • SpinneysFOOD Fine Cinnamon 1 pinch
  • Ground cloves A pinch
  • Jalapeño peppers 8
  • White Gouda 50g
  • SpinneysFOOD Organic Free-Range Egg 1 large
  • SpinneysFOOD All-Purpose Flour 20g
  • Mexican spice (see recipe) 1 tsp
  • SpinneysFOOD Fine Sea Salt ¾ tsp
  • Roma tomatoes 6
  • Red onion ½, small
  • Garlic 2 cloves
  • Pickled jalapeño 1
  • SpinneysFOOD Fresh Coriander A handful
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp
  • Lime 1
  • SpinneysFOOD Feta Cheese 50g

Nutrition (Per serving)

  • سعرات حرارية 273
  • دهون 13.3g
  • المشبعة 6.3g
  • بروتين 13.8g
  • الكربوهيدرات 29.2g
  • السكريات 11.3g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

فلفل هالابينو حار محشي

Mexican 20 Mins Prep · 35 Mins Cook

  1. To make the Mexican spice, combine all the ingredients in a bow. Set aside.
  2. To make the chilli rellenos, begin by roasting the peppers over an open flame, or alternatively place the peppers on a tray in an oven set to grill and cook the peppers until their skins are blackened all over, approx. 5-10 minutes. Transfer the peppers to a zip-top bag and seal. Set aside until cool.
  3. To make the salsa roja, quarter the tomatoes, peel and halve the red onion and peel the garlic. Then, place the tomatoes, onion, garlic cloves, jalapeño, coriander and ½ teaspoon of salt in a blender and blitz until smooth.
  4. Heat the oil in a medium pot over a medium-high heat and add in the salsa. Bring to a boil and lower the heat to a gentle simmer, stirring occasionally for 6-8 minutes. Remove from the heat and set aside. 
  5. Once completely cool, make a cut down the centre of the jalapeños and remove any extra seeds.
  6. Coarsely grate the Gouda and stuff each pepper with the grated cheese. Be careful to not overstuff, make sure you can still seal the peppers.
  7. Preheat a large pot of oil to 180°C, if you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up. 
  8. In a large bowl, crack in the egg white and reserve the yolk. Using a hand beater, whisk or stand mixer, beat the white to stiff peaks then fold in the yolk. 
  9. In a separate bowl, combine the flour, Mexican spice and ¼ teaspoon of salt. Coat the stuffed peppers with flour and dip in the egg batter to coat completely. Fry each pepper for 2-3 minutes per side or until golden. Drain on paper towels.
  10. Zest the lime and crumble the feta. Scatter both over the chilli rellenos and serve immediately alongside the salsa roja.

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