Chiles Rellenos (Stuffed Peppers)
Char Peppers
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Ingredients:
- 4 fresh poblano chile peppers
- 1/2 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
- 1/2 cup all-purpose flour
- 1 cup corn oil
Directions:
- Char Peppers
- Brown beef
- 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. 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.
- 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.
Stuffed Chiles
Ingredients:
- 6 chiles pablanos
- salt
- 2 teaspoons white vinegar
- 3 large ripe tomatoes
- 1/4 small onion
- 1 clove garlic
- 1 tablespoon oil
- 2 bay leaves
- 1/2 teaspoon freshly ground pepper
- 3 cups grated Monterey Jack cheese
- 3 eggs, separated
- 1/2 cup all-purpose flour
- oil for frying
Directions:
- Roast and peel the chiles. Make a lengthwise slit in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tablespoon salt and the vinegar for 20 minutes. Rinse, drain and set aside. In a blender, puree' the tomatoes, onion and garlic, then strain. Heat 1 tablespoon oil in a skillet, add the tomato puree' and bring to a boil. Lower the heat, add 1 teaspoon salt, the bay leaves and pepper and cook, covered for 10 minutes. If the sauce is too thick, thin with up tp 3/4 cup water. Set aside. Beat the egg whites until they form stiff peaks, then stir in the egg yolks one at a time. Spread the flour on a plate, turn each chile in it to coat lightly, then dip into the beaten eggs, so that the chile is completely coated. Heat 1/2 inch oil in skillet. When hot, add the chiles one or two at a time and fry on each side until lightly browned. Drain on absorbent paper. Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with the sauce. Cover and simmer for 5 minutes.
Chiles Rellenos de Queso
Green Chiles Stuffed with Cheese
Ingredients:
- Shortening
- Batter for Stuffed Green Chile (see below)
- 12 large, peeled, whole green chiles with stems
- Red or Green Chile Sauce*
- 1 pound sharp cheddar cheese,
- cut into strips
Directions:
- Heat 4 inches of shortening in a heavy pan on medium-high heat.
- Slit chiles open crosswise below stems.
- Insert strips of cheese into chiles.
- Dip stuffed chile into batter and fry in hot shortening until golden brown.
- Drain on absorbent towels.
- Serve with red or green chile sauce.
Chiles Rellenos
Stuffed Green Chiles
Ingredients:
- 1/2 pound lean ground beef
- 1/4 teaspoon cumin
- 1/4 cup finely chopped onion
- 1 cup chopped green chile*
- 2 tablespoons flour
- 4 eggs
- 1 1/2 cups beef bouillon
- 4 whole green chiles, stems removed
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 pound sharp cheddar cheese
- 1/4 teaspoon oregano.
Directions:
- Fry ground beef and onion in a medium-sized skillet at medium heat until beef is browned.
- Drain.
- Stir in flour and add bouillon and seasonings.
- Stir and cook until sauce begins to thicken.
- Add chopped green chile and simmer at low heat for 15 minutes.
- Prepare eggs as for scrambled eggs.
- To assemble each relleno, place one-fourth of scrambled egg mixture on each plate.
- Top with 1 whole chile split in half, prepared sauce, and cheese.
- NOTE: Before serving, may be placed in a 350°F oven until the cheese is melted.
* Varied amounts may be used.