easy restaurant Latin American restaurant Mexican style Spicy eco Vegetarian

Air Fryer Chiles Rellenos with Tomato Sauce Stuffed Poblano Peppers with Tomato Sauce

Name: Air Fryer Chiles Rellenos with Tomato Sauce
Prep time: 11 min
Cook time: 25 min
Total time: 36 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 100 g mozzarella cheese; 200 g black beans; 200 g canned diced tomatoes; 1 tsp cumin; 0.5 tsp salt; 1 tbsp vegetable oil; 2 clove garlic; 0.5 medium onion; 4 piece poblano peppers

Place a plain cheese-stuffed poblano strip and a small pile of black beans on the toddler's plate; skip the sauce and garnish.

Prep Time 15 min

Cook Time 25 min

Servings 4

Calories 520 kcal

Equipment

skillet air_fryer

Ingredients

Produce

garlic 2 clove
onion 0.5 medium
poblano peppers 4 piece

Dairy

mozzarella cheese 100 g

Pantry

black beans 200 g
canned diced tomatoes 200 g
cumin 1 tsp
salt 0.5 tsp
vegetable oil 1 tbsp

child_care

Kid-Friendly Version

Place a plain cheese-stuffed poblano strip and a small pile of black beans on the toddler's plate; skip the sauce and garnish.

Recipe

Preheat the air fryer to 200°C for 3 minutes.

While the air fryer preheats, roast the poblano peppers: place them in the air fryer basket and cook at 200°C for 8 minutes, flipping halfway, until skin is blistered and charred.

child_care Set aside one small pepper for the toddler; skip charring if desired, just roast until soft.

Transfer the roasted peppers to a bowl, cover with a plate, and let steam for 5 minutes. Meanwhile, in a small microwave-safe bowl, combine diced tomatoes, chopped onion, minced garlic, cumin, and salt. Microwave on high for 2 minutes to soften.

child_care Reserve a few tablespoons of plain tomato mixture for the toddler before adding spices.

Peel the charred skin off the peppers. Make a slit lengthwise in each pepper and carefully remove seeds, keeping the stem intact. Stuff each pepper with about 25g of shredded mozzarella cheese. Place the stuffed peppers in the air fryer basket and cook at 180°C for 6–8 minutes, until cheese is melted and peppers are tender.

child_care For the toddler, cut the pepper into strips and stuff with cheese separately; cook for 5 minutes.

While peppers cook, drain and rinse the black beans. In a bowl, mash half the beans with a fork and mix with the remaining whole beans. Serve the chiles rellenos topped with the tomato sauce and a side of black beans. The peppers are done when cheese is gooey and internal temperature reaches 74°C.

child_care For the toddler, serve the pepper strips, plain beans, and a small spoonful of tomato sauce on the side.

How did it turn out?

Your feedback helps us make FoodPecker better for every family kitchen.