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Chiles Rellenos (Stuffed Peppers)

Chiles Rellenos (Stuffed Peppers)

ADRIANSALAS

ADRIANSALAS

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 808 kcal
  • 40%
  • Fat:
  • 70.6 g
  • 109%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Place whole peppers over an open flame (gas burner) or under the broiler. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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, then serve on a large platter.
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Reviews

cookingistherapy
138

cookingistherapy

7/25/2004

This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.

VELMA  ELAINE
88

VELMA ELAINE

11/15/2004

My husband's parents were born and raised in Mexico. Therefore he is used to having authentic mexican food and he really likes these. Thanks for a great recipe.

Tania
73

Tania

1/12/2007

This was always a dish my husband and his brother requested and always a dish that I feared! Followed the directions EXACTLY and ended up with two very happy Mexican men!Would definitely do agaain.

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