BAKED BEEF CHILES RELLENOS CASSEROLE RECIPE | ALLRECIPES
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Latin American Mexican
Total Time 1 hours 21 minutes
Prep Time 20 minutes
Cook Time 51 minutes
Yield 1 casserole
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Nutrition Facts : Calories 325.3 calories, CarbohydrateContent 8.9 g, CholesterolContent 79.6 mg, FatContent 23.3 g, FiberContent 3 g, ProteinContent 21.5 g, SaturatedFatContent 13 g, SodiumContent 694.5 mg, SugarContent 1.6 g
CHILES RELLENOS (STUFFED PEPPERS) RECIPE | ALLRECIPES
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Latin American Mexican
Yield 4 stuffed peppers
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, CarbohydrateContent 19.7 g, CholesterolContent 194.8 mg, FatContent 70.6 g, FiberContent 2.8 g, ProteinContent 25.4 g, SaturatedFatContent 13.9 g, SodiumContent 270.2 mg, SugarContent 3.7 g
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