This recipe for chiles rellenos takes a little bit of time but it is worth every minute Serve this traditional Mexican dish with a side of Spanish rice Provecho
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather all ingredients.
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Roast whole peppers over an open flame on a gas stovetop burner
turning frequently
until skins are evenly black and blistered. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers sweat for a while; this will allow the skins to peel off easily.
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While the peppers are sweating
cook ground beef in a skillet over medium-high heat evenly browned and crumbly
5 to 7 minutes. Add tomatoes
onion
and garlic; cook for a few more minutes. Season with salt and pepper.
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Wear food-safe gloves if desired and remove peppers from the bag. Peel off and discard burnt skins. Run peppers under cool running water to rinse away any burnt pieces
then blot dry with a paper towel. Make a small vertical slit in the side of each pepper. Remove the seeds and veins through the slits.
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Stuff each pepper halfway with beef mixture
then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.
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Beat egg whites in a large glass or metal bowl until thick and fluffy. Beat in egg yolks until blended in
about 1 minute. Place flour in a shallow bowl.
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Heat 1/4 inch of oil in a large
heavy skillet over medium-high heat. Coat stuffed peppers with a light dusting of flour
then dip into eggs until fully covered. Carefully place peppers into hot oil and fry on both sides until golden. Drain on paper towels
then serve on a large platter.
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Recipe Tip
You can char pepper skins under the broiler if desired.
Editor's Notes:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
