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Chiles Rellenos (Stuffed Peppers)
Chiles Rellenos (Stuffed Peppers)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in the rich flavors of homemade chiles rellenos for a memorable Mexican meal that's truly worth the effort.
Ingredients:
  • 4 fresh poblano chile peppers
  • 0.5 pound lean ground beef
  • 2 roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 3 eggs, separated
  • 1 cup shredded mozzarella cheese
  • 0.5 cup all-purpose flour
  • 1 cup corn oil
Instructions:
  • Prepare all the ingredients.
  • Roast whole peppers over a gas stovetop flame until blackened and blistered. Place peppers in a sealed plastic bag to sweat and easily remove skins.
  • Cook the ground beef in a skillet over medium-high heat until evenly browned and crumbly, for about 5 to 7 minutes. Then, add tomatoes, onion, and garlic; cook for a few more minutes. Season with salt and pepper.
  • If desired, wear food-safe gloves and take the peppers out of the bag. Peel off and discard the burnt skins. Rinse the peppers under cool running water to remove any burnt pieces, then pat dry with a paper towel. Make a small vertical slit on the side of each pepper and remove the seeds and veins.
  • Fill each pepper halfway with the flavorful beef mixture, generously top the rest with gooey shredded mozzarella, then seal them shut securely using toothpicks.
  • In a spacious glass or metal bowl, whip egg whites until they form stiff peaks. Gently fold in egg yolks until fully incorporated, approximately 1 minute. Transfer flour to a flat dish.
  • Heat a generous amount of oil in a spacious, sturdy skillet over medium-high heat. Gently dust stuffed peppers with flour, then coat them evenly in beaten eggs. Place peppers into hot oil and fry until golden on both sides. Once fried, drain on paper towels before serving elegantly on a platter.

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