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

Calories 273
Fat 13.3g
Saturates 6.3g
Protein 13.8g
Carbs 29.2g
Sugars 11.3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Jalapeño chilli rellenos

Mexican 20 Mins Prep · 35 Mins Cook

To make the Mexican spice, combine all the ingredients in a bow. Set aside.
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.
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.
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.
Once completely cool, make a cut down the centre of the jalapeños and remove any extra seeds.
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.
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.
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.
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.
Zest the lime and crumble the feta. Scatter both over the chilli rellenos and serve immediately alongside the salsa roja.

Ingredients

Nutrition (Per serving)

Jalapeño chilli rellenos