Monday, November 16, 2009

Chiles Rellenos

It is quite an understatement to say that Adam loves Mexican food. He would honestly eat it for every meal, everyday if he could. So, for his at home birthday dinner he, of course, chose mexican. He found this recipe on allrecipes. He always orders Chile Rellenos when we go out, and these were actually better than a lot of places we have tried them. I only decided to slightly change it up, because we used more filling that required. I've marked my changes below. We will definitely be making this again, Adam says it's a perfect dish for when company comes because it is a process to pull these together, so not something you're going to do everyday. Well worth the work, though! (Just make sure to not think about calories while eating this)

Chiles Rellenos (from
makes 4 servings
4 fresh poblano chile peppers
1/2 pound lean ground beef (I used 1.5 pounds)
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded White/Yellow Cheddar Blend
2 roma (plum) tomatoes, chopped
1/2 cup all-purpose flour
1 cup corn oil

Place whole peppers over an open flame (gas burner) or under the broiler. (We put on the grill) Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.

While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, 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. You may wish to wear protective gloves. 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.

Meanwhile, 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. (We used a medium pot and poured in a whole container of corn oil, then submerged the peppers so that we didn't have to flip them, this ensured that none of the filling escaped the peppers)
Since we had so much leftover filling, we preheated the oven to 350 degrees. Place peppers in a casserole dish and remove toothpicks. Place remaining filling on top. Then cover with the remaining shredded cheeses. Bake for 15 minutes. Serve with rice or your favorite side.

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