Mushroom Chile Relleno


Here’s a different way to enjoy this traditional Mexican dish. Mushrooms are rich in vitamins of the B complex, as well as minerals, such as potassium, phosphorus and iron. They also help regulate blood sugar.


  • 2 cloves garlic (finely chopped)
  • ½ of an onion
  • 4 cups sliced mushrooms
  • 2 tomatoes, seeded and finely chopped
  • 1 sprig wormseed (a/k/a Mexican tea)
  • 2 eggs
  • 8 ancho chilies
  • ½ cup flour
  • ½ cone piloncillo
  • ¼ cup vinegar
  • 2 tsp Nutrioli®
  • 2 cups Nutrioli® for frying
  • Salt to taste
  • Chicken bouillon powder

For sauce:

  • 3 oz. cream cheese
  • ½ cup cream
  • 1 tsp Nutrioli®
  • 2 bunches of squash blossoms
  • Salt to taste
  • Chicken bouillon powder
    Valor nutritivo por porción

  • 693 kcal
  • 44g Fats
  • 16g Proteins
  • 62g Carbohydrates


  1. Soak chilies in a pot of boiling water with vinegar and piloncillo until soft, but still firm. Remove from water, cut open carefully, remove seeds and set aside.
  2. Meanwhile, heat 2 teaspoons of Nutrioli® in a skillet. Sauté onion and garlic until translucent. Add tomatoes, mushrooms and sprig of wormseed, and season to taste with salt and chicken bouillon powder.
  3. Fill chilies with mushrooms and, if necessary, secure with toothpicks.
  4. To batter chilies, heat two cups of Nutrioli® in a heavy pan.
  5. Separate eggs and beat the whites until stiff. Fold in yolks. Dredge each chili in flour, shake off excess and cover in egg. Fry until golden-brown.
  6. Remove from heat and place on paper towels to absorb excess oil.
    For sauce:
  7. Puree cream cheese, cream and squash blossom in blender, and season to taste with salt and chicken bouillon powder. Heat one teaspoon of Nutrioli® in a saucepan and cook sauce until it’s hot and changes color.
  8. Pour squash blossom sauce over individual portions of chilies immediately before serving.



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