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The ingredients needed to prepare Chiles Rellenos:
- Prepare 4 poblano peppers
- Take 1/2 lb ground beef
- Use 1 medium onion, finely chopped
- Provide 1 clove garlic
- Use 3 large eggs, seperated
- Take 1 cup shredded mozzerella cheese
- Use 2 roma tomatoes, finely chopped
- Use 1/2 cup flour
- Take 1 corn oil
- Get 1 salt and pepper to taste
Steps to make Chiles Rellenos:
- Roast all sides of peppers over an open flame, while hot, put in a covered saucepan
- Brown beef over medium heat
- Add onion, garlic and tomato, cook for 2 minutes. season to taste with salt and pepper
- Remove peppers from pot and peel skin
- Cut peppers down the side and remove all seeds and ribs
- Stuff each pepper with half beef mixture and half cheese. Use a toothpick to hold the cut closed
- Whip egg whites until fluffy, add the yokes and gently fold in
- Heat 1/4 inch oil over medium heat
- Lightly coat each pepper in flour, then coat with egg
- Fry each pepper until golden brown, drain on paper towels
- Enjoy with Awesome Sour Cream or your favorite dipping sauce
They're sometimes served with a simple red or green salsa, or even wrapped in a tortilla with refried beans to make. Chiles rellenos are Mexican stuffed peppers, typically battered, deep-fried, and served with salsa. There are many types of chiles rellenos, but the version found in most Tex-Mex and Mexican restaurants is made from large, mild poblano peppers (sometimes incorrectly labeled pasilla peppers) stuffed with Oaxacan cheese and served with tomato sauce or salsa roja. Chiles rellenos, which translates to "stuffed chile," is one of Mexico's most beloved dishes. With ties to Puebla, chiles rellenos can be made with poblano chiles, hatch chiles, Anaheim, or pasilla chiles.
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