Source: Mexican traditional
Makes 4 servings.
Preparation time: 1:30 hours
Tips: May prepare ahead and re-heat in oven or microwave.
Chile Rellenos
Stuffed Peppers Mexican Style
Ingredients
Preparation
4 to 6 fresh poblano peppers, see photo below
4 whole eggs separated for coating
1/2 cup flour for coating
vegetable oil for frying
STUFFING: meat type
1/2 pound ground beef
1/2 onion, chopped
1 large potato chopped small, partially cooked
chopped carrots, raisins (optional)
1 teaspoon cumin powder
salt and pepper
STUFFING: cheese
8 ounces Chihuahua or Monterey Jack ,approx.
6 ounces can sweet yellow corn kernels, optional
1. Place fresh peppers whole under the oven broiler or on the grill to roast. Keep turning so that in all sides the skin blisters and turns brown-black. The skin of the pepper should separate but do not burn the meat of the pepper. When all sides of the peppers are blistered, place them inside of a paper bag and let them cool about 20 minutes.
2. Under the sink faucet proceed to remove carefully the peppers' skins, careful not to rip. Make a split lengthwise and remove seeds, core and the seed veins that run along the pepper length. Seeds and their attached veins is what makes peppers hot. The hotness on these type of peppers varies considerably from batch to batch, but usually are mild enough by the time they are eaten with the stuffing.
3. Prepare stuffing.
STUFFING: meat type
In a skillet place a tablespoon of oil heat and saute onions for few minutes. Add ground beef and cook until brown. Add remaining ingredients, vary spices to match your taste. Cook at low heat for about 15 to 20 minutes to blend flavors. Cool before stuffing
STUFFING: cheese
slice thin or grate cheese. Mix with can corn (optional)
4. Place stuffing inside each pepper. Secure opening with toothpicks so that stuffing does not come out. Roll each pepper in flour to cover well.
5. Using electric mixer beat egg whites until firm white stiff peaks form. Gently fold by hand egg yolks into whites.
6. In a large pan, place oil at high heat. Using two spoons dip floured pepper into eggs batter covering all sides. Place pepper in hot oil and cook rotating to brown all sides. Remove pepper to a plate line with paper towel to absorb the excess oil. Place platter in a warm oven until all peppers are done and ready to eat. Serve hot.
NOTE: 1) Usually one large pepper is enough per person if serve with side dishes such a rice and beans. Two per person for a large appetite or if peppers are small.
2) Cooked peppers reheat well in the microwave next day or so.
