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4. Once peppers have rested, carefully remove the skins and all seeds
while keeping the pepper mostly intact. Put a cheese cylinder into
the pepper. Using your hands, form the cheese to fit the length of
the pepper; carefully cover the cheese with the pepper so that the
end result resembles the chile pepper. Repeat with the remaining. If
desired, secure the pepper with a toothpick to completely cover the
cheese. Refrigerate the stuffed peppers for at least 4 hours up to
overnight to completely chill.
5. When ready to AirFry, place the AirFryer Basket onto the Baking Pan
and coat with nonstick spray. Place the flour, 2 beaten eggs and
crushed tortilla chips individually into 3 shallow dishes. Dip each
stuffed pepper into the flour to completely coat and shake off any
excess before dipping into the egg, and then finally coating in the
crushed tortilla chips. Place each pepper onto the prepared basket in
one layer. Liberally brush or spray evenly with oil.
6. Place basket into the oven in rack position 2. Select AirFry at 400°F
for 10 minutes.
7. Serve immediately with prepared Ranchero Sauce (see below).
Nutritional information per relleno:
Calories 327 (71% from fat) • carb. 17g • pro. 14g • fat 23g • sat. fat 12g
chol. 93mg • sod. 318mg • calc. 470mg • fiber 3g
Ranchero Sauce
This all-purpose Tex-Mex sauce is perfect for our Chiles Rellenos,
but also pairs well with enchiladas and huevos rancheros!
Makes about 4 cups
1 teaspoon vegetable oil
1 small onion, finely chopped
1 jalapeño, seeds removed and finely chopped
3 garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon chili powder (we prefer ancho chili powder)
¼ teaspoon ground cumin
2 cans (14.5 ounces each) diced tomatoes*
1. Put the oil into a saucepan over medium heat. Once the oil is hot and
shimmers across the pan add the chopped onion, jalapeño, garlic
and spices and stir together to lightly sauté, about 5 to 7 minutes.
2. Add the diced tomatoes and bring the mixture to a boil. Once boiling,
reduce the heat to maintain a steady simmer for at least 30 minutes;
flavors continue to develop the longer the sauce simmers.
3. Blend sauce together with either a hand blender or regular blender
before serving.
*If fire-roasted diced tomatoes are available, substitute for maximum
flavor!
Nutritional information per serving (based on ¼ cup serving):
Calories 23 (12% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g
chol. 0mg • sod. 75mg • calc. 10mg • fiber 0g
Vegetarian Chili
A veggie chili so hearty, you will never miss the meat.
Makes about 8 cups
Nonstick cooking spray
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 medium bell pepper, cut into small dice
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 can (28 ounces) tomato purée
3 cans (15 ounces each) beans, drained (any variety or
combination will work – kidney, Great Northern, chickpeas
and black beans are some examples)
2 tablespoons tomato paste
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