ROASTED CHILES RECIPES

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CHILES RELLENOS (STUFFED PEPPERS) RECIPE | ALLRECIPES



Chiles Rellenos (Stuffed Peppers) Recipe | Allrecipes image

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     Mexican Recipes

Yield 4 stuffed peppers

Number Of Ingredients 10

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

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

STUFFED POBLANO CHILES ("CHILES RELLENOS") RECIPE ...



Stuffed Poblano Chiles ("Chiles Rellenos") Recipe ... image

Provided by Marcela Valladolid

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste. 
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute. 
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels. 
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

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