This is the real (and real good) Chile Rellenos!

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Name: Chile Rellenos - The Real Deal
Prep time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Poblano Chiles; 1 cup Frying Oil; 2 pounds Ground Beef; 1 Carrot; 1 Potato; 3 tbls Worcestershire sauce; Salt and Pepper to taste; 4 tbls Flour; 6 Eggs separated; 2 tbls Fajita Seasoning Optional; Thread (optional)

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INGREDIENTS

4 Poblano Chiles
1 cup Frying Oil
2 pounds Ground Beef
1 Carrot
1 Potato
3 tbls Worcestershire sauce
Salt and Pepper ; to taste
4 tbls Flour
6 Eggs ; separated
2 tbls Fajita Seasoning ; Optional
Thread ; (optional)

Servings

INSTRUCTIONS

Lightly fry peppers in oil until they blister all the way around. Remove from oil and place in a grocery plastic bag and let rest until cool. When cool, using paper towels or plastic gloves, remove skin from peppers (a very important step to overall dish).

Make incision from stem half way down pepper. Clean out seeds if desired. It is not critical for all seeds to be removed. Set peppers aside.

Finely dice (needs to be very small) the potato and carrot. Place in boiling water and cook until tender. Remove from water and set aside.

Fry ground beef, Worcestershire, salt, pepper, and fajita seasoning (if desired) until done and crumbled; remove from heat. Add potatoes and carrots to mixture; set aside.

Stuff peppers with beef mixture to full. Optionally, you can tie a thread around the pepper to hold it together.

Hint: If you like milder flavor and/or don't like messing with the stem and pod at the top of the pepper, gently slice around the stem (before stuffing) to remove stem and pod. Stuff pepper and insert a Ritz Cracker into the top to hold shape and seal stuffing.

After stuffing, lightly dust peppers with flour which will help the egg batter stick to it.

Just prior to cooking, beat the egg whites to fluffy. After fluffy, slowly add yokes beating slowly. Don't overmix.

Warm oil to medium temperature.

Dip peppers into egg mixture (which will be light and fluffy) and place in heated oil.

As it cooks on one side, slowly baste the top with oil to help solidify egg batter crust.

Turn peppers; cook til golden brown on all sides.

Remove and serve immediately.

Extra Hints: For the stuffing, you can use whatever you like (e.g. onion, rice, cheese, etc.).

NOTES

Alert editor

Chile Rellenos - The Real Deal

4   Poblano Chiles  
 1  cup Frying Oil  
 2  pounds Ground Beef  
 1   Carrot  
 1   Potato  
 3  tbls Worcestershire sauce 
   Salt and Pepper to taste 
 4  tbls Flour 
 6   Eggs separated
 2  tbls Fajita Seasoning Optional
  Thread (optional)

Lightly fry peppers in oil until they blister all the way around.  Remove from oil and place in a grocery plastic bag and let rest until cool.  When cool, using paper towels or plastic gloves, remove skin from peppers (a very important step to overall dish).

Make incision from stem half way down pepper.  Clean out seeds if desired.  It is not critical for all seeds to be removed.  Set peppers aside.

Finely dice (needs to be very small) the potato and carrot.  Place in boiling water and cook until tender.  Remove from water and set aside.

Fry ground beef, Worcestershire, salt, pepper, and fajita seasoning (if desired)  until done and crumbled; remove from heat.  Add potatoes and carrots to mixture; set aside.

Stuff peppers with beef mixture to full.  Optionally, you can tie a thread around the pepper to hold it together.

Hint:  If you like milder flavor and/or don't like messing with the stem and pod at the top of the pepper, gently slice around the stem (before stuffing) to remove stem and pod.  Stuff pepper and insert a Ritz Cracker into the top to hold shape and seal stuffing.

After stuffing, lightly dust peppers with flour which will help the egg batter stick to it.

Just prior to cooking, beat the egg whites to fluffy.  After fluffy, slowly add yokes beating slowly.  Don't overmix.

Warm oil to medium temperature.

Dip peppers into egg mixture (which will be light and fluffy) and place in heated oil.

As it cooks on one side, slowly baste the top with oil to help solidify egg batter crust.

Turn peppers; cook til golden brown on all sides.

Remove and serve immediately.

Extra Hints:  For the stuffing, you can use whatever you like (e.g. onion, rice, cheese, etc.).

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Chile Rellenos
TJCOOKER

Chile Rellenos ready to go!
TJCOOKER

bobochess

ees55

bigoven

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (608g)
Recipe Makes: 4 Servings

Calories: 1188
Calories from Fat: 828 (70%)

Amt Per Serving		% DV

	Total Fat 92g	123 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 55.7g
	Polyunsanturated Fat 10.8g
Cholesterol 161.6mg		50 %
Sodium 503.2mg		17 %
Potassium 1491.2mg		39 %
Total Carbohydrate 38.2g		11 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 35.5g
Protein 52g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1188

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bobochess

This was a slightly hard recipe. I did substitute Waxed Poblano Chiles because I couldn't find the other at the store I was at. I'm surprised that they turned out as well as they did. Chilling the peppers after stuffing for a while made them just a little easier to handle. Too much meat for just 4 peppers, but we are going to save the leftover for another dish.

elvins

This is a tough recipe because of the peeling of the peppers. If you overcook them they'll be mushy and hard stuff while keeping in one piece. I took off what i could and it helped the batter stay on. Some advice... Use the biggest peppers you can find. You'll need them if you're going to stuff 2 lbs of meat into 4 peppers. I had tons left over.

10y

TJCOOKER

Geesh, I can't believe I did that! I changed the recipe to 2 pounds. The last time I made them (before posting this) I made a dozen or so. Sorry for the confusion! You want enough beef to stuff the number of peppers you have - 1/4 to 1/2 pound each.

11y

Rowena80233

7 pounds of ground beef????

11y

CCheryl

this recipes is a nice change from cheese stuffed chile rellenos, CCheryl

11y

TJCOOKER

Excellent and authentic recipe for a wonderful dish. You won't find it in a restaurant this way or this good! [I posted this recipe.]

11y

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Chile Rellenos - The Real Deal

Still searching for what to cook ?

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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