Chiles Rellenos

Chiles Rellenos                         Serves 8
8 poblano peppers
Filling:
2 lbs. ground beef
3 cloves garlic
¾ t. comino
8 peppercorns
½ medium onion, chopped
¾ c. raisins, loosely packed
½ – ¾ c. nuts (pecans or almonds), chopped
2 (8 oz.) cans tomato sauce
¼ t. oregano

Flour
5 eggs
Oil for frying

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and gently slit one side to remove seeds. Set aside on paper towels.

Combine ground beef, garlic, comino, peppercorns and onion in large saucepan and cover with water. Boil covered for 30 minutes. Drain off almost all of the liquid (leave enough to cover the bottom of the pan), and stir in raisins, nuts, tomato sauce and oregano. Heat through and stuff into peppers.

Separate eggs and beat yolks with whisk until fluffy. Beat whites with mixer until stiff and fold into yolks. Roll peppers in flour and dip in egg batter. Fry in oil until golden brown. Serve immediately.

 

Chiles Rellenos con Queso

Serves 8
8 poblano peppers
1 lb. American cheese
¼ c. finely minced onion
3 T. minced pimiento
2 minced jalapeños
Flour
3 eggs
Oil for frying

In double boiler, combine cheese, onion, pimiento and jalapeños. Heat covered over boiling water until cheese is melted.

While cheese is melting, prepare peppers. Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and gently slit one side to remove seeds. Set aside on paper towels.

Using pastry tube, stuff peppers with cheese mixture. Separate eggs and beat yolks with whisk until fluffy. Beat whites with mixer until stiff and fold into yolks. Roll peppers in flour and dip in egg batter. Fry in oil until golden brown. Serve immediately.

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