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Chiles Rellenos





1 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
3/4 tsp. garlic powder
1 sm. carrot, peeled and diced
1/2 md. russet potato washed; peeled and diced
2 slices bacon, chopped
4 lg. poblanos, washed
3 lg. eggs, separated
1/4 tsp. all-purpose flour
1-1/2 cup vegetable oil


Place beef in large bowl. Mix in salt, pepper, cumin and garlic powder. Transfer to skillet and cook over medium-high heat until meat loses all its red color, about 20 minutes. Add carrot, potato and bacon; cook 10 minutes more. Remove from heat and reserve.

Place poblanos over hot grill about 20 seconds. Remove skin when peppers are cool enough to handle. Make a lengthwise slit in each (do not cut pepper in half; leave whole) and remove seeds. Place about 4 ounces meat mixture in each; reserve. Beat egg whites in electric mixer bowl on medium speed until stiff, about 5 minutes. Add flour, then egg yolks and beat 1 more minute.

In deep fryer, heat oil to 375°F. Place a "bed" of egg batter about twice the size of a pepper into hot oil. Place a pepper on top, then cover pepper completely with more batter. Carefully "splash" oil over batter with a spatula until batter turns a golden color. Remove pepper with spatula; drain on paper towel; serve. Repeat for remaining peppers.

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